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Potatoes are a staple at my family gatherings in one form or another. Cheesy potatoes at Thanksgiving and Christmas, baked potatoes loaded with chili for Halloween, and the ever present potato salad at all summer events. I’ve never been a fan of any kind of mayo… so I took up the challenge to make a vegan dill potato salad recipe only using fresh dill, creamy mustards and olive oil to bring color and flavor to your next BBQ.
What Makes this Potato Salad Vegan?
Traditional potato salad has eggs either in the mayonnaise or hard boiled in the salad itself. My potato salad swaps the mayo for a delicious olive oil + mustard blend dressing, and loads up on fresh veggies.
Switching from a mayonnaise base to an olive oil one also lightens up the salad a bit. I find mayonnaise-based dishes are fairly heavy, while this lovely recipe remains light and bright… plus, it’s just SO colorful without that white sauce covering everything up!
Tips for Vegan Potato Salad
What are your must-have ingredients for potato salad? Mine include dill pickles, fresh dill, and black olives… because those were always in the salads of my childhood. Yet the original salads from my childhood weren’t vegan, so I love the new take this vegan potato salad recipe has on the classic dish.
I don’t peel the red 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.
Potato Salad Ingredient Swaps
- 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, then swap them 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 swap in a vegan mayonnaise. These tend to be more processed, yet can give you the feel of enjoying your family’s fav old recipe and that extra creaminess.
- The pop of color in the red potatoes is super fun, yet feel free to use any potato you want (Yukon golds work great too!). If you really want a fresh change up, try using a white sweet potato… and then let me know how it turns out!
- 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.
More Scrumptious Vegan Side Dishes
I’ve got so many great vegan salads and side dishes you can share at your next backyard BBQ. Just pick the flavors that you want and get choppin’:
If you make this vegan dill potato salad, please let me know in the comments how it turned out!
Vegan Dill Potato Salad
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
- 2 tbsp 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
- โ tsp ground turmeric
- โ black pepper
- โ 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
Vegan Dill Potato Salad Common Questions
Traditional potato salad has eggs in it, either in the mayonnaise or hard boiled. My potato salad swaps the mayo for a delicious olive oil based dressing, and loads up on fresh veggies.
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.
I love using red potatoes. They are super easy to slice up, and taste delicious. You can also use Yukon Gold potatoes for a buttery taste.
This wasnโt bad; the next time I make it, I will probably make more dressing & increase the dill pickles and juice to give it more zing.
I love that this does not have mayo in it. I expected it to be a bit dry, since there wasn’t any mayo, but it wasn’t. I ate it while it was still warm and it was delicious. Will keep this recipe handy.
Another winner from Simple Green Smoothies! Loved the hit of dill and I added a bit of chopped pickled jalapeรฑo peppers because I love heat and thought Iโd surprise the family! So good!
The potato salad was good but we did make some adjustments. For us we needed some salt. I added Slavo garlic salt. Also my husband wanted it creamier so I used the leftover cashew cream, added mustard and then mixed it into the salad. It came out really good! It was nice to know I can eat potato salad that is still healthy!
Totally love the idea of adding some cashew cream. It seriously goes on just about anything!
Oh.My.Goodness! The Potato Salad was sooo delicious!
A different kind of potato salad, which we knew going in from the recipe, but was so good and just plain yummy! Loved crunch and flavors to this salad, but did add sea salt for some additional flavoring. So fun to make and share something different with my husband for dinner! Glad he’s open minded and willing to do this challenge with me! It’s fun to share.
Overall, pretty good potato salad. I may add some avocado mayo next time to make creamier version. I will definitely be making it again.
I really enjoyed this salad but it was more dill than I’m used to. I will definitely make it again with a few variations.
This salad was absolutely amazing!! I didnโt add the mustard but will with my second serving tomorrow!!! The dill and olives were such a great flavor combo!!
I liked it but felt like it was missing something. Maybe the Dijon mustard would have helped. I did not add because it wasnโt in the Recipe link that I followed that was different from what is listed here. Iโll have to try it next time because it is something that I would make again.
SO glad to hear it, def try it with the Dijon mustard.
Well I have to say, I was surprised at how good it was. My husband really liked it as well. I forgot to add radishes on my shopping list. Itโs a keeper. Thank you!
Very nice blend of flavors
I did t miss the Mayo based dressing at all in this salad. It was more Mediterranean and very delicious!
This potato salad is delicious! Lots of flavor and lots of crunchโa winner!
I will always be a fan of soul food style potato salad but was a tasty alternative. Not a fan of olives or radishes A good recipe but not sure if I would make it again.
Honestly this was much to be desired. I think it needs more veggies plus more dressing. It was bland and mostly tasted like a plain potato. I think Iโll add more pickle juice and probably lemon. Lemon pretty much fixes everything
Feel free to make it your own. Try it will a little Dijon mustard to liven it up.
I’m so glad you gave it a try. Keep rawkin the 10-Day Salad Challenge!
Well, it is a very interesting salad, but I have to admit I had to doctor it up a bit with, yes, I admit it, a little bit of real mayo. Iโll have to get some vegan mayo the next time Iโm at the store. One small change at a time. Also, I am seriously thinking about adding slices of a boiled egg the next time I make this salad.
Small steps lead to big changes. You got this!