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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 wasn’t 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 jalapeño peppers because I love heat and thought I’d 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 didn’t 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 wasn’t in the Recipe link that I followed that was different from what is listed here. I’ll 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. It’s 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 crunch—a 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 I’ll 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. I’ll have to get some vegan mayo the next time I’m 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!