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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 cup 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 turmeric, ground
- 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
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!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.
Very yummy! Easy to prep and make, and very easy to eat! I loved the color the turmeric added, and the pickles and olives were fun and tasted great. I’ll be taking this to summer gatherings for sure, and won’t have to worry about mayo!
Well, that sounds like a win! Love that you have a dish to take to gatherings. Woot!
I am so happy to find a potato salad that does not have mayonnaise. I wondered about having pickles and pickle juice in the salad, but the flavors blended well. I did use Gulden’s mustard since I don’t like the horseradish in the Dijon. I love that this salad can work as a meal or be used as a side dish.
Yes. That is the great thing about this salad. It can definitely stand-alone if you want or take as a side. Thank you for the review!
I really wanted to love this, but it wasn’t my favorite. I’m not a big fan of pickles and I’m not sure how I feel about crunchy & soft. I will still eat it and know I’m fueling my body well and hopefully train my palate to love it someday.
So impressed that you are open to trying new foods! Keep going.
The Vegan Potato Salad with Dill Pickles was fantastic. So fresh! So much flavor! My husband loved it too. WHO NEEDS MAYO!? This recipe doesn’t!
So glad that you enjoyed this salad. A big win when our husbands love it as well!
I’m not a fan of potato salads but I have to say that this one I really like and as a plus is very healthy. I used cornichons instead of big pickles because I like them better, this is the only substitution I made. Great salad to bring to a potluck or a nice picnic at the beach or in the woods. I might even bring it on my long hikes.
So glad you enjoyed the salad. I love the idea of bringing it for a picnic at the beach or in the woods.
I was pleasantly surprised by this recipe and loved how the flavors all blended together. Much lighter than the mayo laden potato salads. Will definitely make this one again!
I loved that you tried a recipe that surprised you. Keep rawking, Tracey.
My comment keeps disappearing, but this is a comfort salad! Love it!
I see your comment. I see that you loved it and am glad you shared, Aflohr.
I have never been a huge potato salad person and was quite pleasantly surprised at how much I enjoyed this salad, especially since it’s a no mayo salad. I liked the blend of flavors and the use of actual dill pickles! I loved the crunchy textures as well. Will make this again.
I definitely liked the pickles taste with the rest of veggies and well I mixed it altogether without letting the potatoes cool so the radish, garlic and onions became a little cooked. Ha ha I can only blame migraine pill fuzzy brain. Well since I’m diabetic I can only eat about a cup at a time .
Unique ingredients to add – black olives and radish – so fun to try something different! Loved it! and great left over.
It’s ridiculously good! I used cashew cream in place of olive oil since I avoid oils. I love how quick this recipe is.
Potato Salad
I do love potato salad but I seldom make it. This one is delicious — I used cucumbers instead of pickles and no oil in the dressing. I added an Italian balsamic vinegar too.
I was pleasantly surprised at how much I liked this salad (just cause I’m not a potato salad person) but it was good! I will make this at a potluck next time. All the ingredients complimented each other. I used Dutch Yellow Baby Potatoes btw.