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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.
What a rush. We’ll make this again and again. The combo was surprisingly delicious and the dressing had great character! Thanks for such a fun dinner.
This was delicious, crunchy, and such a fresh way to have potato salad! My lunch buddy (who is eating the other portion of my salad each day 😉 loved it, too. I am so enjoying this challenge and embracing new ingredients!
Aww! So nice of you to share! Glad you’re both enjoying the recipes!
This was really good! My family really liked it also. The only thing I did different, was the olives went on after serving in my portion because no one else likes them. Tasted even better the next day for lunch.
very tasty
I liked the potato salad. I only added salt for my liking. I do prefer mustard to mayonnaise in my potato salads too. Thank you!
super filling and delicious with great crunch, snappy/zippy flavors. I would double or at least do 1.5x for olive oil dressing.
Great change from the only greens type salads. Loved it!
Nice potato salad. I added in extra pickles and olives because I’m not a fan of celery or radishes. Very filling
This salad was good, the servings amount for the dressing wasn’t enough so I adjusted it the pickle juice & oil . Next time I will try it with sweet pickles
The potato salad was simple, tasty and one I’ll use again. I did however, add 1 teaspoon of dijon mustard to the recipe.
I have never been a fan of potato salad because I’m not a fan of mayo. THIS is delicious. This screams picnic. Fresh, bright, light and the texture allows you to taste how well the flavors blend. A winner that I will be making again.
Glad you found a potato salad that you can enjoy!
Very good. Either my radish was too big or too strong. It gave a really spicy kick. My recipe did not include the Dijon mustard. I think this would have really added to the taste.
I would enjoy more pickle in it, maybe some pickle relish.
Were we supposed to cube the potatoes before or after cooking? I cooked first and the “cubes” were rather freeform.
This will be a fun recipe to play with…so many options to try. I am curious about the taste if a sweet potato is used.
I usually cube my potatoes before cooking them because it makes it easier to cut. As for the sweet potatoes, I think it could def work!
I loved this odd combo of flavors. The crunchy celery and radish against that pickle based dressing on the potatoes was awesome. Also the tumeric just hits it home. I will make this again. I don’t eat a lot of white potatoes, mostly sweet potatoes but this is a good dish.
This is a good, much-healthier option for a potato salad.
Omg! This was so amazing. It’s incredibly flavorful. So far the best salad of the challenge due to the great flavor profile. I added extra pickles cuz I love pickles and reduced the red onions by half because I abhor raw onions. I think mayo is disgusting and always look for alternatives. This fit the bill!
This was good, but had to leave out the radishes and mustard asI don’t like either
Really good! SO and I both liked it. Glad I had the foresight to double the dressing.
This potato salad was an absolute hit my husband! We will be making this again for beach day picnics and lunch must haves.