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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.
So…I followed a different recipe than the one on this blog post. When I received my Salad Challege welcome email, I printed out the recipe pdf. The PDF recipe for this salad doesnt call for dijon mustard. The blog recipe also has more exact measurements for the spices. That being said, I do like the potato salad, but it’s a little bland. I added salt and pepper,, and it was yummy.. I think the mustard would make a big difference, but even without it, it was still good.
Yes, the Dijon mustard would have given it a bit different taste and creaminess. Can’t wait to hear what you think of it next time.
The best potato salad I ever tasted !
Love this salad. I liked the radishes as it gave a little bit of a zing.
This is my favorite so far!! I love potato salad and I feel like this is much healthier than traditional potato salad with really big flavor
Not my favorite salad of the challenge so far. I felt it lacked in flavor. Up the spices maybe?
I skipped this one because diabetes on the family and too high carb count. Keeping the recipe to bring to summer gatherings though, because it sounds delicious!!
Absolutely feel free to change up the spices as you like. Try adding Dijon mustard if you didn’t try it yet.
Love the heartiness of this delicious potato salad! This is also a great recipe for a family picnic or summer barbecue as it encompasses a great mix of flavors.
Not my grandma’s potato salad. My arteries are thankful. But for me, potato salad needs to be my grandma’s and an occasional treat. I warmed this the second time and liked it better than cold. Capers might be an option instead of olives.
This is a great recipe
I ended up adding mayonnaise to get a little fat in it–as an ultra runner, fat is a critical part of the diet. I guess olive oil would have worked to keep it vegan, but it was quite good. I like the variety of flavors. I can see making this for a potluck.
Awesome…. I drizzled the oils on with the seasonings on the boiled, cubed potatoes .. and broiled them!! Then added the rest of the ingredients!! Yummalucious!
Chunky and creamy goodness all in one! Delish dish!
I’m a big fan of potato salad. I liked the olives and dill in it. I might leave red onion out if I made it again. It got a little over powering
I love how tangy this potato salad is! I think the olives are a little strange for me in this this recipe – so I’ll probably swap it out with something else in the future – like roasted carrots, green beans or extra celery. Thanks for a fun vegan twist on a potato salad!
Not only delicious to eat, but also lovely to look at-mouth watering and assuringly healthy!
Love potato salad. I used a mix of red and Yukon potatoes I had on hand. Delicious and a nice change from the vegan mayo based salad I usually make. Added bonus: these ingredients plus a hard boiled egg is how I make tuna salad for hubby. Made both!
Im not a fan of the potato salad
I guess that this is an acquired taste
I love potato salad and while I usually use vegan mayo, so I was happy to try this new and different recipe. I couldn’t find radishes so left them out, but included all the other ingredients. I liked the recipe for the most part, but I would leave out the red onions as well as radishes next time. I’ve never added black olives or pickles or pickle juice before. They are a nice change.
This is delicious—I love the ingredients. I suggest using fermented pickles to provide probiotics, though. Also, I added red pepper flakes because I like a little heat.
Loved this substitute for the unhealthy version!! Would be great for summer get together since it has no mayo!!
Very true! Bring on summer time get togethers!