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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.
Not too bad for a potato salad. However, I prefer a creamer salad made with yogurt and no oil.
I haven’t had potato salad in quite a while – it was pleasant memory made new again 🙂
Delicious!! This will be our new potato salad recipe! Great flavor and texture without mayo.
My hubby had 2 helpings. We ate it as a side dish.
I used roasted cauliflower, instead potato. Also, left out onion and radishes. Everything else I followed the instructions. Was really good.
Cauliflower is a great sub for the potatoes! Nicely done!
Wow, enjoyed the textures in the potato salad today! Nice to really have something to bite into. I wouldn’t have thought to put this combination of ingredients together but it tasted great! Looking forward to leftovers tomorrow, yum.
Tasted really yummy and was filling! Enjoyed it a lot.
Good side dish. The recipe left out the Dijon mustard which I think it needed. Tweak the seasoning to suit your tastes. I thought it could use a little more acidity so added a splash of vinegar. I also like my potato salad warm and this recipe adapted well.
Nice blend of flavors. It is different from a creamy potato salad, and a nice alternative.
This is my favorite salad,I ate the whole bowl and wanted more.
I really enjoyed without all the mayonnaise.
Great recipe and looking forward to each one everyday.
Nice change from a traditional potato salad.
There were some issues with the salad and it didn’t taste so great but I want to believe it’s because some of my ingredients from the store were not as good. I feel it could be a 5star if given the right love and another hopeful try. For now. I’ll leave it as is and appreciate the effort put in to make it.
I liked this recipe for potato salad. It was different from any I have ever eaten, but the flavors and textures were great. I liked the creaminess of the potatoes, the crunch of the celery and radishes, and the saltiness of the pickles and olives. I didn’t realize I needed Dijon mustard in the dressing, so next time I will add that, and I am sure that will make it even better. In addition to the paprika, I added some crushed red pepper flakes to kick the heat up a notch.
Crushed red pepper flakes are a great idea to add a little extra kick! Sorry about the Dijon mustard mishap! If you make it again, def add that part in for some extra flavor.
Swapped cauliflower in for the potato and I used some powdered mustard. I had never added dill to potato salad and it was really good. Thanks for this.
The dressing made this salad! I let the whole dish marinate over night. I’ll try a little more fill next time, but, yum!!
We both enjoyed this and so different from what we are accustomed to.
Next time and there will be. We will add a chopped pickled and crumble a strip of bacon on top. All about moderation! #saladchallenge
Last name is Hurley and should be pickled EGG. Been long day and too tired to type!
Those will be some delicious toppings to add! Good idea!
Yum! Yum!! This is my favorite so far!! I did add some sea salt to the recipe.