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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 cup 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 turmeric, ground
- 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
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!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 dressing is amazing I will NOT be going back to mayo. Also, who knew olives and pickles were so delicious and a potato salad? YUM -E!
I love love love the dill in this salad!
Great – tasting potato salad, even without the eggs and mayo!
I loved this recipe too. I love potatoes and olives and garlic and onions, you really. can miss with that combo. the pickles, I would not add again, though my husband thought that was the best. I am not a fan of pickles or radishes, but I tried to be a good sport and mixed it just the way you had it. Over all I would make it again.
So I had to make adjustments as I didn’t get dill pickles (forgot to add to pick up). So I did use juice from olives which was very good. I added a little too much Dijon. I’ll be sure to make this one again just making sure I follow recipe exact. Agree surprise we didn’t miss Mayo. Big fan of the fresh dill.
I finished Mondays salad. Can’t eat potatoes too much carbs.
I love the garlic and onions in this, it added a lot of flavor to the potatoes. I wasn’t feeling the olives and radishes today so I left them out this time. This was nice and refreshing over the heavy mayonnaise laden salads we’re used to.
This was different and since dill pickles and mustard aren’t my favorites I was on the wall. Enjoyed but not loved. Creamy and cruchy combo
I’m not really a pickle or a dill fan, nevertheless I enjoyed this salad. Had it with a little chicken parmesan cutlet (no sauce) and they paired rather nicely.
I enjoyed the differences in texture of this salad–celery and radish–and the salty pops of olive when they got on the fork.
Very flavorable!! I enjoyed this side salad and I was a little shocked because I love my mayo based potato salads.
Making this Vegan Potato Salad was new for me. I wasn’t sure about the black olives (never tasted them before) and I just didn’t think this potato salad could hold up against the one I grew up with. I was wrong!!!! The black olives are nice and so was not having mayonnaise. I loved this Potato salad; thanks, Jen!
I have three words for the Vegan Dill Potato Salad…
BURSTING WITH FLAVOR!
I used russet potatoes because that is what I had. Liked the taste of the potato salad and I used green olives in place of black. I did miss the creaminess of the mayo, but the dill put a different spin on this salad. Would definitely make this again.
It’s a satisfying take on potato salad…love this healthy version. I’d try red potatoes next time and maybe green olives instead of black. I am fairly certain I’ve never chopped a radish before (I didn’t mind the radish in there!). I made for lunch and have some left-overs for a couple of days. I’d likely make this again!
I used red potatoes. This salad was full of flavor from the fresh ingredients, although I missed the creaminess of mayo.
WOW!!! Such a delicious salad, packed full of flavor without mayonnaise! I love potato salad, but haven’t made it for years since my version is full of unhealthy fat. This version also includes anti-inflammatory turmeric for an extra boost of health benefits. Another keeper!!
It was pretty good. I liked it about as well as I like any other potato salad. I did find it a bit oily for my taste so if I try it again I’ll use less oil. I might also try using some hummus or tahini instead of the oil to get a creamy element without adding mayo.
This was SO good! I don’t know why I never thought of pickle juice to add flavor. It’s so simple and always in my fridge. Thanks for this. I don’t like olives so I just left them out. Delicious.
This was delicious. I cooked my potatoes to my perfect desire. The dressing was great, especially since I do not like mayonnaise. Everything was the perfect amount of the flavors.
This Potato Salad was good. I made the dressing without oil which was a bit thicker.
I liked the dill and Dijon mustard combo. Tasty.