Fresh Vegan Potato Salad

A brightly refreshing vegan potato salad to liven up your next summer meal. A simple yet delicious dish made with all things fresh and tasty.

Potatoes are a staple at my family gatherings in one form or another. Cheesy potatoes at Thanksgiving and Christmas, baked potatoes loaded with chili for Halloween, and the ever present potato salad at all summer events. I’ve never been a fan of any kind of mayo… so I took up the challenge to make a vegan potato salad recipe only using fresh herbs, mustards and olive oil to bring color and flavor to your next BBQ.

It’ll wow your tastebuds, trust me!

plant based ingredients

What makes this potato salad vegan?

Traditional potato salad has eggs either in the mayonnaise or hard boiled in the salad itself. My potato salad swaps the mayo for a delicious olive oil + mustard blend dressing, and loads up on fresh veggies.

Switching from a mayonnaise base to an olive oil one also lightens up the salad a bit. I find mayonnaise-based dishes are fairly heavy, while this lovely recipe remains light and bright… plus, it’s just SO colorful without that white sauce covering everything up!

summer produce in summer recipe

Tips for vegan potato salad recipe

What are your must-have ingredients for potato salad? Mine include dill pickles, fresh dill, and black olives… because those were always in the salads of my childhood. Yet the original salads from my childhood weren’t vegan, so I love the new take this vegan potato salad recipe has on the classic dish.

I don’t peel the red potatoes for my salad, as boiling them with the skin on helps retain more nutrients. Dijon mustard elevates the flavor in this recipe, so that is my go-to in the dressing.

vegan potato salad recipe

Easy Ingredient Swaps

I love recipes where I can easily sub in what I have on hand, and this potato salad is just such a recipe. If radishes aren’t your thing, then swap them with diced cucumbers or corn to keep in a bit of fresh crunch.

If you really want the feel of a traditional potato salad, then swap in a vegan mayonnaise. These tend to be more processed, yet can give you the feel of enjoying your family’s fav old recipe.

The pop of color in the red potatoes is super fun, yet feel free to use any potato you want (Yukon golds work great too!). If you really want a fresh change up, try using a white sweet potato… and then let me know how it turns out!

While I love using Claussen pickles for this recipe, I bet a lot of you have great local options you might prefer. I’m a true pickle lover, so tell me your fav kind and I’ll give it a try. For a less vinegary taste, try sweet pickles.

Vegan potato salad


Is potato salad vegan?

Traditional potato salad has eggs in it, either in the mayonnaise or hard boiled. My potato salad swaps the mayo for a delicious olive oil based dressing, and loads up on fresh veggies.

Do I serve potato salad hot or cold?

I’ve had it both ways! The potatoes are cooked, yet I like mine to chill a bit in the fridge before serving. Honestly, letting the salad refrigerate overnight before serving will bring out the best flavor.

What potatoes are good in potato salad?

I love using red potatoes. They are super easy to slice up, and taste delicious. You can also use Yukon Gold potatoes for a buttery taste.


Fresh Vegan Potato Salad

Step aside traditional potato salad! A new version is in town and it's delightful. Try this vegan potato salad out on your next gathering and be ready to share the recipe!
5 from 7 votes
PRINT RATE IT Print Recipe
Course: Side Dish
Cuisine: dairy-free, Plant-Based, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Jen Hansard


  • 2 lbs small potatoes - chopped into 1/2" cubes
  • 1/4 cup fresh dill - stems removed + finely chopped
  • 1/2 cup red onions - diced
  • 3 stalks celery - diced
  • 3 cloves garlic - minced
  • 1/2 cup black olives - sliced
  • 2 radishes - halved and thinly sliced
  • 1/4 cup dill pickles - diced (Claussen are my go-to)


  • 1/4 cup olive oil
  • 2 tbsp pickle juice
  • 2 tsp Dijon mustard
  • 1/2 tsp ground turmeric
  • black pepper - to taste
  • paprika


  • Place the potatoes in a large pot with cold water. Bring to boil then reduce the heat and simmer, uncovered, for about 10 minutes or until fork-tender. Drain the potatoes, set aside to cool to room temperature.
  • In a large bowl, mix all dressing ingredients together.
  • Add the potatoes and remaining vegetables and herbs into the dressing and stir well.
  • Garnish with radishes and paprika.



*If you have a fav pickle brand, then go for it! My recommendation is for those not bound to one brand.
*If raw radishes are a bit too spicy for you, then roast them before adding. This cuts back on the spice and adds even more crunch.


Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 90mg | Potassium: 697mg | Fiber: 4g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 33mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!

More scrumptious vegan BBQ recipes

I’ve got so many great vegan recipes you can share at your next backyard BBQ. From side dishes to mains, pick the flavors that you want and get cookin’:

Don’t forget to make this vegan potato salad and let me know in the comments how it turned out!

Handcrafted products from Jen Hansard + the rawkstar team to inspire you to eat more plants, boost your smoothies and take care of our planet.

Thoughtful Wellness Gifts
#1 Green Smoothie Of all Time— no joke!
About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate the Recipe

Ratings & Comments

  1. Megan says:

    5 stars
    Yummy side dish! I added more onions 🙂

  2. Laura Jankowski says:

    5 stars
    I left out the pickles because I don’t do good with them. I use more olives and used roasted peppers and it was good. Great recipe! Was going to make it for the holiday weekend but it got all eaten tonight. Just proves it was delicious.

  3. Erin says:

    5 stars
    Made this with a few modification (aka what was in my fridge): used bell peppers instead of radishes and no olives. It was so refreshing! I love potato salad, so this was a fun new take.

  4. Sarah T. says:

    5 stars
    I love everything about this recipe- but my fav thing is that it doesn’t use mayo. The dill is perfect and the pickles add so much depth.

  5. Olivia says:

    5 stars
    What a great take on potato salad! I can’t wait to try this recipe; it sounds amazing.

  6. Frank Giffone says:

    5 stars
    Easy to replicate & so tasty!


Our website hasn't been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.