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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.
Surprisingly good-I’m not a fan of the traditional potato salad-but I liked this one.
I liked this potato salad and didn’t expect to! I am not a fan of mustard but enjoyed it in this recipe. I usually watch carbs (and wish I had remembered subbing cauliflower) so I won’t eat it a second day but it was good!
I liked this potato salad ok, but the red onions were very overwhelming for me. I think the next time I will use green onions. I did feel it need something else, so I added turkey bacon. My husband tried it. He really liked it, but also felt it needed something, so added turkey bacon to his as well. This is the very first recipe that he has ever tried with the challenges I have done. He said he would like to have this in the summer. He has never had potato salad because he doesn’t eat any condiments. He even took a big bowl for lunch today.
I’m glad it was a hit (with the addition of turkey bacon)! Green onions would be wonderful in this potato salad!
This potato salad has it all with just the right texture, crunch and flavour.
My husband liked it even though he is not a fan of pickle juice. I squeezed some fresh lemon juice on my serving for an extra splash of tang. I will make this recipe at our next bbq
It’s absolutely perfect for a BBQ!
Tasty recipe! I really loved this one. I subbed in sweet pickles for the dill pickles. Using what’s on hand. I have to say those little bites of sweet made it for me.
Keep on rawkin it!
This potato salad is a nice change from a creamy dressing and a good side dish for a BBQ event. Adding Dijon mustard is a must to amp up the flavour and if you can get home made dill pickles, even better! I gave it four stars as I still prefer a creamy vegan dressing made with avocado.
Potatoes are a comfort food for me, one of my favorites! Potatoes of any kind and this recipe was a hit with my tastebuds!
Great recipe! Didn’t miss the usual Mayo based dressing at all. Loved the Mediterranean taste to it. Delicious!
This was an interesting version of a potato salad. I loved my mom’s potato salad growing up with mayo, eggs, celery, pickles and her special seasoning…. it was soooo good. I did like this version but to say this will no be my go to potato salad I’m not sure. I like real mayo based potato salad but this will definitely be placed in my salad tool box.
this is great! much better than mayo based and Vegan! the whole family loved it. thank you
Love that the whole family tried it and loved it!
This will be my go to salad when making potatoe salad. I had it with a sandwich (used cashew cream on the sandwich.) The salad was delicious. Enjoyed the olives (again) along with all the other flavors. I think I will add more pickle and onion next time.
Way to use your cashew cream!
I liked the crunchy vegetables with the soft potatoes but the overall flavors didn’t come together for me when I ate it.
I’m so glad you tried it, keep on rawkin it!
The recipe in the challenge booklet left out the Dijon. I was also in a rush and left out the dill and radish. The Dijon definitely makes a difference since I was missing a “dressing.”
Yes I love it with the Dijon as well!
My hubby absolutely loved this salad. We will make it a weekly staple. Thank you!
This was a nice refreshing potatoe salad. Easy to make. Already had all the ingredients on hand from our regular shopping. Got a thumbs up from the family. Would make again.
This was a fun take on potato salad. I enjoyed it as a main dish by adding a boiled egg.
I made it exactly as the recipe called for and loved it. It tasted so fresh. My hubby thought it was a little dry but he’s used to a ton of mayo on his.
My family, friend and I all really liked this potato salad so much that we ate more than one serving. I seldom make a recipe without changing something but the only thing I did with this was to use a leek instead of the green onions since it was what I had and shallots instead of regular onion. Both we sauted since we don’t do well with raw ones. We did add salt.
Sounds so yummy! Great idea on sautéing the shallots and leeks before adding to the salad.
I really liked the potato salad. I only made 1 lb of potatoes but used all the dressing and it was perfect. Of course, my husband didn’t like it because it wasn’t swimming in Miracle Whip.
I’m so glad he is at least trying it! That’s the first step. Way to go!