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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 salad was delicious: hearty due to the potatoes but refreshing due to all the bright flavors from the pickles and pickle juice and dill. My older son really enjoyed it as well!
Delicious salad! Finally! This is a potato salad for those of us who don’t like mayonnaise! And it is so much healthier. The dressing gives good flavor with the dill and the tang of the pepperoncini juice I used. This would be delicious at a summer picnic as well!
I am always interested in what you can do with fresh dill and it, along with the pickles and pickle juice, made this a fantastic potato salad. Because most, not all, mayonnaises are made with soy oil (my allergy nightmare), I totally avoid potato salads, it is a big plus it’s “hold the mayo”. I love knowing what all the great ingredients are and it’s all healthy and fresh. I am going to bring this one to the summer picnics and potlucks! Could have been my whole dinner, so delicious and filling!! Husband gave it 2 thumbs up!
Yay!! Glad it was an overall win!
Tart And Tangy, I Had Never Put Black Olives And Radishes Together With Potatoes, Until Now 🙂 I Have Enjoyed Each Ingredient Separately, And Now I Have A New And Interesting Flavor Combination To Explore. I Did Enjoy The Texture Change From The Softness Of The Potatoes To The Crunchiness Of The Radishes.
I wasn’t sure how I’d like radishes and olives in my potato salad, but it was very good. I can’t do onions and garlic anymore and I didn’t have pickles or dill weed, so I improvised. I used some chives and some apple cider vinegar in addition to the mustard. I made it late in the afternoon, so the flavors didn’t have time to meld, but it was still tasty. There was enough left over for tomorrow, so I’m sure it will be even better. Since I rarely purchase mayo, it was nice having a recipe that doesn’t use it.
Sounds like you chose some fantastic substitutes!
Surpassed my expectations by a lot!!! It is so, so good! Thank you!!
Double dilly dilly! How clever to include pickle juice as the acidic component in the dressing. This tater salad is fresh and fun! I felt it needed a little salt, but otherwise perfect.
Was okay. Didn’t have dill pickles so I subbed pickled beets and banana peppers. Gave it more color, but not sure if it made it not as good.
Well… 3 for 3 salads completed. This didn’t turn out as well as I thought it would. The recipe above lists dijon mustard, but the original recipe in the welcome to the challenge didn’t list it. I used it. I also used sweet pickle juice instead of dill. So maybe that’s why it was a weird-ish flavor. Might have to try another version of the dressing to add
Always looking for a good clean potato salad. This did not disappoint. The dill and pickles were key, that and I added a bit more salt:)
Delicious and full of veggies. Very light dressing
Interesting and savoury combination of flavours. Will make it again!
I enjoyed this recipe quite a bit, but my husband didn’t like it. I think I might have made some missteps in following the recipe properly. It wasn’t quite as flavorful as it looked in the recipe. I will try it again and try to figure out what I did wrong.
Not sure if you’ve seen the update on this salad, but when the book got printed, an ingredient was left out – Dijon Mustard. Fresh Vegan Potato Salad Check out the recipe here for the full list of ingredients. So sorry about that! Maybe the Dijon would have kicked the flavor up a notch.
Feel free to make this recipe your own with the flavors your husband would enjoy as well.
This was a delicious potato salad, didn’t miss the mayo at all! Great combination of ingredients!
This was a simple recipe, Made in about 15 min using my Instapot. Ingredients blended well with flavors! Will do it again!
Overall, this potato salad was pretty good. There just seemed to be something missing. I followed the directions exactly except I used kalamata olives instead of sliced black olives. I just felt like maybe it needed more spice or something more savory. I tend to prefer a traditional, creamy potato salad with avocado oil mayo, or a Greek potato salad. I do think that any time you can eat a resistant starch like cold potatoes or fermented pickles, both for gut health, it’s a win-win!