This post may contain affiliate links. See my affiliate disclosure policy.
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 salad is so simple but really yummy. I happened to have a russet potato so I combined all of the salad goodies in a bowl then topped the baked potato with it…celery, mustard and all.
Great salad, really like this one and the different ingredients.
I loved this recipe. Very tasty and so much healthier without the mayo.
So delish! This better than most potato salads because it’s not too saucy! I like using a bit of the pickle juice in the dressing. I used cooked carrots for colour instead of radishes because I didn’t have any, but know from experience that the crunchy radishes make a great addition. I skipped olives because not my thing. I like how adaptable the salad is – we’re able to choose what we want to use. 🙂
I love this potato salad because it doesn’t have any mayo and it does have a couple of my favorite things: pickles and olives! This is a great lighter version of the traditional potato as salad.
We really like this salad. It has a very fresh taste and is a nice change from mayo based salads.
This potato salad was different, & good, but I am used to potato salad being mayo-based. Even if it is a vegan mayo. But it is good to try new things. I am an olive-lover, but I almost think capers would be good in this one.
I have never been a fan of potato salad, but I gave this one a try. The flavor was fun, but I am still not a fan of potato salad 🙂
So awesome that you stepped out of your comfort zone and tried this salad!
I was hesitant on a potato salad with no mayo in it, but man was I wrong! I did leave out olives for myself but the kid and spouse had them. This is one of the easiest potato salads I have ever made (and I do like and make a lot of potato salads) and also surprisingly tasty. For such a relatively light dressing, it packs just enough punch to pull everything together. I also had not considered putting radish in one before, so that was a nice add. I had watermelon radish in the fridge so those added a nice peppery flavor plus a hint of color. My 5yo did not like the overall taste, but adults in the house loved it, even the radish which was an initial concern. This will be great to make again in the summer!
I ran out of pickles so I used pickle relish in place of that and the pickle juice, also dried dill b cause that’s one herb that always goes off before I can use it up. This potato salad was unique and delicious! Love all the veggies!
This has to be one of my favorites from the salad challenge. I loved the dill flavor and the fact it didn’t have mayo.
I love this! It’s so easy to make and we usually have all of these ingredients on hand! We currently have a bunch of fresh dill growing outside. I honestly think the olive oil/ mustard based dressing is better than the mayo. Such a filling side dish or alone as a lunch.
I went vegan a few years ago. I loved potato salad. I had attempted my first vegan salad last summer. It was decent. I made this one and I’m so happy to not use vegan mayo substitutes! I love the dressing with oil!!! I did all some celery seed as that makes a potato salad for me. I love black olives and never thought to put them in potato salad. Thank you so much for this recipe!
Good but nothing special. However, I maybe unintentionally partial to my mother’s potato salad. All the previous salads were completely new to me.
Mother’s potato salads are the best, but this offers a nice alternative.
It was very crunchy, yummy and truly delicious! The dressing was good too!
It was very good, I did replace the radishes with cucumber Yum!
That sounds delicious!