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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.
Took a bit of chopping but this was fabulous. I used capers in place of pickles and caper juice for pickle juice. Forgot the garlic but there was a plenty of flavor anyway.
I was very surprised by the ingredients in this recipe. 1 Radish. Pickles and juice. Wasn’t sure about that. A small amount of dressing that is added. But it packs a punch. I made it a day ahead as suggested. It was great.
I prepared myself to thoroughly not enjoy this recipe. The combination of ingredients did not seem appealing to me at all. Boy was I surprised! The radish gives it a bit of heat while the pickles add the perfect amount of tang. I don’t eat mayo so I never eat traditional potato salad. I am excited to bring this recipe at all my summertime cook outs.
So glad you gave it a shot! You RAWK!
Not your mother’s potato salad but it’s so tasty! I didn’t have dill pickles so I used relish! This salad is really tasty and surprisingly easy to make. I definitely will make this again!
I love potato salad. Was a bit skeptical to try without creamy mayo. But it was delicious. I may use vinegar next time I make it.
I just finished eating this potato salad. I felt it was missing something. I bet the Dijon made all the difference. Wish I had looked at this email more carefully since Dijon is not mentioned in the recipe from the 10day challenge book. So 4* from me for this one.
Good overall flavor. Was worried about adding radishes and pickles but they are subtle and add nicely to the taste. Also the non-mayo dressing was so easy to make while being healthier. Will be great for summer pot luck picnics!
I really enjoyed this potato salad. The taste was lighter than the regular mayo based potato salad. I did add a little salt. I would make this again.
I love Dill and this potato salad was wonderful, I will add more Dill at lunch tomorrow.. I’m enjoying all the left overs for lunch the next day ❤️
Pretty good. Added a bit of lemon to brighten the flavor. I would say the gold potatoes are a must.
Wow! I didn’t have high hopes for this, seeing as it lacked mayo and eggs, but it’s so, so good! I added a few baby carrots for some extra color and crunch.
Not hard to make, and it’s definitely a keeper 5/5 will make again!
Let me start by saying I don’t like potato salad to begin with. I was not a fan of this salad but it’s a salad challenge and wanted to be all in. I don’t think I’ll be making this again.
Delicious. I love Dijon, pickles, red onion, and olives. Add in potatoes and it’s the perfect salad.
This was a great side dish with our dinner this evening, even without the mustard! It was amazingly easy and very tasty! I used Mt Olive dill pickles – my favorite with very little sugar. I’ll be enjoying the bit that is left for lunch tomorrow, along with 1 -2 hard boiled eggs.
I love potatoes and this recipe was a great option for preparing potatoes salad.
Amazing! Loved the dressing! I would make this again ⭐️