This post may contain affiliate links. See my affiliate disclosure policy.
This vegan potato salad recipe is flavor-packed, crunchy, and totally backyard BBQ-approved. Honestly, I could eat this straight from the bowl and call it lunch (and I have). Perfect for plant-based eaters, mayo haters, or anyone just looking to lighten things up without losing flavor.
What Makes this Potato Salad Vegan?
Classic potato salad usually leans on mayo or even adds chopped hard-boiled eggs for extra richness. But not this one. I ditched ’em both and went with a zesty olive oil and mustard dressing that keeps things light, flavorful, and plant-powered.
Without the heavy mayo sauce, all those vibrant veggies—radishes, celery, pickles—really get to shine. It’s colorful, crunchy, and just tastes fresher. And since there are no eggs involved, this potato salad recipe is completely vegan. Want to bulk it up a bit? Toss in some diced tofu or sprinkle with sunflower seeds for a plant-based protein boost.
Recipe Swaps + Tips
- 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, swap 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 add in 1/2 cup vegan mayonnaise. This adds extra creaminess and binds everything together.
- I used gold potatoes, yet you can use red potatoes or even sweet potatoes for a pop of color.
- 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.
- I don’t peel the 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.
What to Serve with Vegan Potato Salad
Vegan potato salad is the ultimate sidekick—it’s bright, flavorful, and goes with just about everything. Whether you’re planning a summer picnic, a backyard BBQ, or a quick weeknight dinner, here are some plant-based pairings that complement it perfectly:
- Grilled Veggie Skewers: Think bell peppers, zucchini, mushrooms, and red onion brushed with olive oil and a sprinkle of sea salt.
- Black Bean Burgers: Hearty, protein-packed, and super satisfying. Add avocado and a slice of tomato, and you’re set.
- Corn on the Cob: Slather it with vegan butter, sprinkle with smoked paprika, and squeeze a little lime juice on top.
- Veggie Wrap with Hummus: Load up a whole-grain wrap with crisp veggies, creamy hummus, and a splash of hot sauce or balsamic glaze for a portable, protein-rich main.
- Watermelon Slices or a Fresh Fruit Salad: For a sweet, refreshing finish that keeps things cool and hydrating.
- Green Goddess Salad: When in doubt, a big bowl of chopped greens tossed in creamy sauce keeps things fresh and crisp.
If you make this vegan potato salad recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Vegan Potato Salad with Dill Pickles
Ingredients
- 2 cups golden potatoes chopped into 1/2″ cubes
- 2 tbsp red onions diced
- 1 stalk celery diced
- 1 garlic clove minced
- 2 tbsp black olives sliced
- 1 radish halved and thinly sliced
- ¼ cup dill pickles diced
Dressing
- 1 tbsp extra-virgin olive oil
- 2 tsp pickle juice
- 1 tbsp fresh dill stems removed + finely chopped
- 2 tsp Dijon mustard
- ⅛ tsp ground turmeric
- ⅛ black pepper, ground
- ⅛ smoked paprika
Instructions
- 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.
Video
Notes
Nutrition
Common Questions
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.
Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape and have a creamy texture, making them ideal for vegan potato salad.
Be sure to salt the water when boiling your potatoes, and use a flavorful dressing. A tangy combo of mustard, pickle juice, and fresh herbs brings vegan potato salad to life.
Olive oil, mustard, or mashed avocado are all great options. This recipe uses olive oil and Dijon mustard for a lighter, zesty twist on classic vegan potato salad.
Chickpeas, hemp hearts, white beans, or diced tofu make great additions for a protein boost while keeping your vegan potato salad totally plant-based.
It stays fresh for about 3–4 days in an airtight container—great for make-ahead lunches or easy leftovers.
Yes! Vegan potato salad actually tastes even better after a few hours in the fridge. The flavors have time to meld, giving you a more delicious result.
So easy to make and so delicious
Loved this Potato salad, flavor is amazing. Will make this in place of the usual potato salad with mayo from now on.
Very good, surprised how light the salad dressing was. I added garbonzo beans for protein. And I LOVE dill in salads, but surprisingly never thought about using pickle juice.
This as a great potato salad. I like it because it is not a traditional creamy potato salad made with mayonnaise. A different approach to a classic recipe, and really delicious.
Wow this potato salad is delicious! The flavor is amazing and the pickle juice is a game changer (I love pickles). Very filling but I did pair it with some grilled chicken for more protein. Good serving size. I’m not a fan of raw onion so I grilled them before adding them! Definitely taking this dish to the next potluck!
Great idea to grill the red onions!
Wow this potato salad is delicious! The flavor is amazing and the pickle juice is a game changer (I love pickles). Very filling but I did pair it with some grilled chicken for more protein. It was enough food to feed my hubby, daughter, and myself! I’m not a fan of raw onion so I grilled them before adding them! Definitely taking this dish to the next potluck!
Super easy and delicious recipe!
I don’t normally eat potato salad because I can not have mayonnaise. But this was a very good alternative that I could eat.
Thanks for the recipe. I will definitely keep it to make again.
That’s so awesome, I’m glad you’re now able to enjoy potato salad!
A nice variation from a heavy potato salad dressing! The pickles and dill are refreshing!
Wow! This is SO delicious! I was prepping this meal on Day 2 of the challenge and could not resist and had to eat some after my salad! Will be sharing some food with my coworker today!!
Super surprised at how nice it was. I am use to all those creamy potato salads. I am a cream person.
I will be making this again.
Tasted pretty good!!! The flavors were nicely mixed . Loved the use if mire then a tiny tiny bit of potatoes
Yummy side dish! I added more onions 🙂
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.
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.
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.
Love the change from Mayo.
What a nice take on potato salad! I love that there’s no mayo! I love dill pickles and olives, and the radish gives it a nice crunch. This is a craveable recipe. I might eat my husband’s half.
What a great take on potato salad! I can’t wait to try this recipe; it sounds amazing.
Easy to replicate & so tasty!
Potatoes! All colors! They are so satisfying! And the tang of the dressing makes the salad come alive!
Yes – agree 100%!!