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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.
Loved the pickle flavor in this potato salad. I think it’ll be even better tomorrow!
We made this ahead of time… newsflash…it really tastes good after the flavors meld!
This one was one of my husbands favorite. He has always been a big potato salad fan
Fun flavors! Makes it feel a bit like summer!
Love this potato salad. Will definitely be a staple for this summer’s picnics.
So, I’m not into cold potatoes which means potato salad is not my jam. That also means I made so many mods to this recipe that it’s probably not fair for me to review it I used all of the called-for ingredients (except pickles), but roasted everything and served it warm. Which was delicious, but definitely not what the recipe intended!
Your review is AMAZING! I love the suggestion to try it warm for those who also don’t like cold potatoes! I’m sure there are some Rawkstars out there who would LOVE to see your review of Warm Vegan Potato Salad! Thanks for this!
I am not a dill fan, nor a salty pickle fan, and I missed adding the Dijon mustard, so I did not have my hopes up for this recipe. Surprise! It tasted great! Even with the missing Dijon. Used Russets, since that’s what I had on hand. Left on the skins (nutrition, yes, but it’s just that much easier to leave them clothed!). For those who are skeptical, perhaps scale the recipe down a little then give it a whirl (Maybe 2 servings instead of 6, like we did for the 10-Day Salad Challenge in 2022.) Will be trying this again, with the mustard.
Nice to bring at parties, but I dont think I would do it to eat at home…
Nice alternative to potato salad with Mayo.
This is def a keeper! I omitted the onions because I am not a fan and would add more radish when I make it again. I used Kalamata olives.
It was really good!
Salad #3 – good but as some previous comments stated, I missed the Dijon mustard in the dressing. I will add some to the leftovers and see if it changes the flavor a bit. I thought it was a little bland. And my ratio of potatoes to other ingredients was off as well…too many potatoes. Still enjoyed the lighter version of potato salad.
I loved this potato salad. It’s so delicious, I don’t like celery but I love it now.
Thank you Jen☺️Bless you all.
So far, this is not my favorite. I have always made my Grandmothers German potato salad.
My Dad always said that I made it better than my Mom. My husband loves it.
We were not a fan of the Vegan Potato salad and will not be making it again but glad I made and tried it. You never know until you try!
Great job giving it a shot!
So delicious! I added some cayenne pepper for extra flavor and heat and replaced the dill with cilantro. The pickle juice made it so refreshing! I normally get rid of the pickle juice when the jar is empty. Since this salad is a keeper, it will allow me to incorporate all the pickle juice and avoid future wastage.
I have often seen potato salad recipes with pickles in it but have never made it with them before. Decided to give it a go for the challenge. Glad I did! Yum!
This was delicious (!); my red onion was super pungent so I cut the amount down and it was still a bit much – but you never know with red onion! I might try lightly sautéing it next time to take away some of the punch. Super easy recipe and just the right amount for a couple of meals. I am not a mayo fan, so this is perfect!