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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.
This recipe is a keeper for me. I follow a vegan diet most of the time and this is the best tasting potato salad I have had that is vegan. Pickle juice was a great idea. My meat eating husband also loved it. The best part though is that it is easy to prepare.
You gotta love easy recipes!
I really enjoyed this potato salad. The only additions I made were some sea salt and a few more pickles. My kids even had a few bites and liked it! Though the pepperiness of the radish was a bit much for them. However, my husband and I loved it and will be making it again!
Score! Love when the whole family likes it!
I prepared the potato salad and dressing a few days ago. Once blended, the flavors were delicious. I used the salad as a side dish. This recipe was different than the mayo based salad I am accustomed to making. I’ll try it again.
To me, the salad was too wet. I think it would be really good with boiled egg added to it. I will make it again, though. It was really good. It was a fun twist on a classic.
I am not a recipe follower, I like to make it my way…I used sweet potato as we cannot have white potatoes, cause inflammation in us, I added cauliflower, purple carrot and cucumber as well as the celery, onion, radish and dill pickle of original recipe. I did make a little dresssing with Primal Kitchen Mayo, about 2tbsp, mustard, dill, everything bagel seasoning and 1/2 tsp of honey. It was so good hard to stop at one serving. I could have done without the mayo but not my hubby just yet.
Love that you made it your own and working on moving your hubby to eat healthier. It’s the small steps that count!
I was skeptical about the ingredients in this one… but it turns out that I really enjoyed the ‘pickley’ taste of this potato salad. I did leave out the radishes…I’m not a fan. Otherwise, this is another great dish for sharing at a summer picnic. I am glad I have some leftovers for tomorrow!
Not really my favorite.
That’s ok, they can’t all be winners for everyone even thought that is what we strive for. Thanks for trying it and providing your honest feedback.
Can I just say I was kind of scared to try this potato salad during this challenge? Lol! I’m a Pennsylvania Dutch potato salad lover or Amish- creamy, mayonnaise , and have never put any of these ingredients except dill in my salad before. But my daughter and I really enjoyed it actually! My red onion was a tad too strong, so next time I’ll use a sweet onion, but it was really good!
So happy you gave it a shot and that you both liked it!
I’m not fond of potato salads but I liked the combination of pickle, dill and dijon mustard. I’m going to try it with roasted potatoes next time.
This was so simple and so good. I love dill so this was the perfect recipe for me.
This was super yummy!! However, I will probably add more olives next time. The turmeric and paprika gave this a yummy taste!! Love this salad! Will totally make again!
I wasn’t sure about this recipe but it turned out to be pretty good. Interesting combination of ingredients but I liked it.
A little bland for my family. I made this 24-hours in advance hoping it would help flavors to all come together, but it was still just OK. We will eat it, but likely won’t make this one again.
This was good, next time will add some garlic to the dressing, maybe a little vinegar to go with the pickle juice, I like that you can throw in extra fresh veggies if on hand.
Super tasty! I ate it warm, since I was starving, and it was amazing! It reminded me of German potato salad; I will definitely be making this again! ❤️
This was not my favorite recipe. I found this potato salad recipe bland, even with the Dijon mustard. Unfortunately, the onions overwhelmed the flavors, and the olives weren’t complimentary either. But I did like trying a new recipe.