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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.
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. Wasnโt 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.. Iโm enjoying all the left overs for lunch the next day โค๏ธ
Pretty good. Added a bit of lemon to brighten the flavor. I would say the gold potatoes are a must.
Wow! I didnโt have high hopes for this, seeing as it lacked mayo and eggs, but itโs so, so good! I added a few baby carrots for some extra color and crunch.
Not hard to make, and itโs 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 itโs 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 โญ๏ธ