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Potatoes are a staple at my family gatherings in one form or another. Cheesy potatoes at Thanksgiving and Christmas, baked potatoes loaded with chili for Halloween, and the ever present potato salad at all summer events. I’ve never been a fan of any kind of mayo… so I took up the challenge to make a vegan dill potato salad recipe only using fresh dill, creamy mustards and olive oil to bring color and flavor to your next BBQ.
What Makes this Potato Salad Vegan?
Traditional potato salad has eggs either in the mayonnaise or hard boiled in the salad itself. My potato salad swaps the mayo for a delicious olive oil + mustard blend dressing, and loads up on fresh veggies.
Switching from a mayonnaise base to an olive oil one also lightens up the salad a bit. I find mayonnaise-based dishes are fairly heavy, while this lovely recipe remains light and bright… plus, it’s just SO colorful without that white sauce covering everything up!
Tips for Vegan Potato Salad
What are your must-have ingredients for potato salad? Mine include dill pickles, fresh dill, and black olives… because those were always in the salads of my childhood. Yet the original salads from my childhood weren’t vegan, so I love the new take this vegan potato salad recipe has on the classic dish.
I don’t peel the red 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.
Potato Salad Ingredient Swaps
- 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, then swap them 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 swap in a vegan mayonnaise. These tend to be more processed, yet can give you the feel of enjoying your family’s fav old recipe and that extra creaminess.
- The pop of color in the red potatoes is super fun, yet feel free to use any potato you want (Yukon golds work great too!). If you really want a fresh change up, try using a white sweet potato… and then let me know how it turns out!
- 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.
More Scrumptious Vegan Side Dishes
I’ve got so many great vegan salads and side dishes you can share at your next backyard BBQ. Just pick the flavors that you want and get choppin’:
If you make this vegan dill potato salad, please let me know in the comments how it turned out!
Vegan Dill Potato Salad
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
- 2 tbsp dill pickles diced
Dressing
- 1 tbsp olive oil
- 2 tsp pickle juice
- 1 tbsp fresh dill stems removed + finely chopped
- 2 tsp Dijon mustard
- â…› tsp ground turmeric
- â…› black pepper
- â…› 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
Vegan Dill Potato Salad Common Questions
Traditional potato salad has eggs in it, either in the mayonnaise or hard boiled. My potato salad swaps the mayo for a delicious olive oil based dressing, and loads up on fresh veggies.
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.
I love using red potatoes. They are super easy to slice up, and taste delicious. You can also use Yukon Gold potatoes for a buttery taste.
It’s a satisfying take on potato salad…love this healthy version. I’d try red potatoes next time and maybe green olives instead of black. I am fairly certain I’ve never chopped a radish before (I didn’t mind the radish in there!). I made for lunch and have some left-overs for a couple of days. I’d likely make this again!
I used red potatoes. This salad was full of flavor from the fresh ingredients, although I missed the creaminess of mayo.
WOW!!! Such a delicious salad, packed full of flavor without mayonnaise! I love potato salad, but haven’t made it for years since my version is full of unhealthy fat. This version also includes anti-inflammatory turmeric for an extra boost of health benefits. Another keeper!!
It was pretty good. I liked it about as well as I like any other potato salad. I did find it a bit oily for my taste so if I try it again I’ll use less oil. I might also try using some hummus or tahini instead of the oil to get a creamy element without adding mayo.
This was SO good! I don’t know why I never thought of pickle juice to add flavor. It’s so simple and always in my fridge. Thanks for this. I don’t like olives so I just left them out. Delicious.
This was delicious. I cooked my potatoes to my perfect desire. The dressing was great, especially since I do not like mayonnaise. Everything was the perfect amount of the flavors.
This Potato Salad was good. I made the dressing without oil which was a bit thicker.
I liked the dill and Dijon mustard combo. Tasty.
Salad was good. I substituted jicama in place of radishes as my store didn’t have radishes. I love the crunchy texture of jicama and fresh tasting.
An uncommon taste but nevertheless delicious!
This recipe is great. I will never use mayonnaise and eggs again.
Oh. my. Goodness. Deliciousness. Definitely a keeper recipe. My husband loves potato salad and dill pickles so this recipe is the cat’s meow for especially him. I cooked the onions with my potatoes because we neither one love raw onions.
Dill and olives are a great combo I never would have thought of.
A nice alternative to the mayo heavy traditional version. I used kalamata olive for some extra punch.
This is a great recipe. I was already putting radishes in sometimes. I like the different flavors.
Used red potatoes and less dill. Spices in dressing a good combination with the dejon mustard.