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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 dill potato salad recipe only using fresh dill, creamy mustards and olive oil to bring color and flavor to your next BBQ.
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!
Tips for Vegan Potato Salad
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.
Potato Salad 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 and that extra creaminess.
- 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.
More Scrumptious Vegan Side Dishes
I’ve got so many great vegan salads and side dishes you can share at your next backyard BBQ. Just pick the flavors that you want and get choppin’:
If you make this vegan dill potato salad, please let me know in the comments how it turned out!
Vegan Dill Potato Salad
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
- 2 tbsp 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
- โ tsp ground turmeric
- โ black pepper
- โ 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
Vegan Dill Potato Salad Common Questions
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.
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.
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.
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 couldnโt stop eating this salad. I will definitely be making this again! It was a little short on dressing, so Iโll 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! Iโm 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! Iโll keep this one in my rotation all spring and summer!!
Very good salad! Easy to make andโs 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๏ฟผ
So I canโt stand potato salad, and I almost didnโt make this, but I did and Iโm glad I did. Itโs SOOOO GOOD. Better than the regular potato salad. (Iโm biased. I donโt 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. Iโm 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. Itโs 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!