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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.
Love the potato salad. I do think a boiled egg or two would improve on the already great recipe plus give me the added protein I need
Love this healthy potato salad recipe! Easy to make and nutritious too. Family ate it all up, definitely will keep as a regular meal in our rotation.
I love these salads. They are so good and tasty. A bright and fresh change from the ordinary!
This made me really excited for grilling season! It was light and refreshing, yet had a nice crunch and zip to it. Perfect for summer cookouts and picnics.
Yummy! I couldn’t stop eating this salad. I will definitely be making this again! It was a little short on dressing, so I’ll probably double the dressing.
I enjoy all different kinds of potato salads. This recipe is a keeper! When I made up the dressing, I was actually thinking that it did not look like there was enough to provide enough flavour. I WAS WRONG!
This potato salad was right up my alley! I’m not a Mayo fan, so I was excited to try it! This recipe is very forgiving and flexible, as I had to adjust the add-ins and dressing amount after my husband cut up too many potatoes. Lol. I loved the balance of flavors and textures. It was a great side dish! I’ll keep this one in my rotation all spring and summer!!
Very good salad! Easy to make and’s will make again!
This one was super tasty!! Probably would add a little extra sauce next time!! I like my salad a little saucier..
#saladchallenge
So I can’t stand potato salad, and I almost didn’t make this, but I did and I’m glad I did. It’s SOOOO GOOD. Better than the regular potato salad. (I’m biased. I don’t care for mayo or mustard.) the fresh dill and pickles and juice really make it pop with the Dijon. The turmeric makes it a pretty yellow. I used red potatoes and sooo good. I’m officially sold on http://www.simplegreensmoothies.com
This potato salad was good! We didn’t add the olives as neither of us like them. A bit nervous that there wouldn’t be enough dressing but it was the perfect amount to add enough flavor and not feel heavy or “greasy”. Felt like a much lighter option than the typical mayo filled potato salads. Had it with chicken and will be making it again!
Ok, well, mistakes happen but when it all turns out good, its all GOOD! I used broccoli and cauliflower instead of potatoes, which is fine but I cooked it too long and I’ve got mush. Went ahead and mixed it up. It is really good. Kinda looks like guac and kinda taste like it too. Gonna have it on top of some airfried fish!!
Very good salad. It’s different and we enjoyed it. Definitely will make again.
I loved making a potato salad that actually does NOT weigh you down like traditional Southern potato salad does. Delicious!
To start, this is not my traditional potato salad. I thought I would miss the (vegan) mayo. My mom always made it with mashed potatoes…I was never one for a “chunky” potato salad. Never had dill either. That all said, this salad was awesome. Love the dill! I appreciate that you can use the dill pickle juice in the dressing. I am starting to be a zero waste girl so learning how to use things I would usually throw out is awesome! Can’t tell which is my favorite yet…but this is one of the tops.
This salad is delicious! I love the texture and flavors and will definitely be making this as a side dish for spring and summer!