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 potato salad recipe only using fresh herbs, mustards and olive oil to bring color and flavor to your next BBQ.

It’ll wow your tastebuds, trust me!

plant based ingredients
Table of Contents
  1. What Makes this Potato Salad Vegan?
  2. Tips for Vegan Potato Salad Recipe
  3. FAQs
  4. Fresh Vegan Potato Salad Recipe

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!

summer produce in summer recipe

Tips for Vegan Potato Salad Recipe

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.

vegan potato salad recipe

Easy 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.

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.

Vegan potato salad


Is potato salad vegan?

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.

Do I serve potato salad hot or cold?

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.

What potatoes are good in potato salad?

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.

More Scrumptious Vegan Recipes

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 potato salad, please let me know in the comments how it turned out!

4.39 from 347 votes

Fresh Vegan Potato Salad

Step aside traditional potato salad! A new version is in town and it's delightful. Try this vegan potato salad out on your next gathering and be ready to share the recipe!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Jen Hansard
Course: Side Dish
Cuisine: dairy-free, Plant-Based, Vegan
Serves: 6 servings


  • 2 lbs small potatoes chopped into 1/2″ cubes
  • ¼ cup fresh dill stems removed + finely chopped
  • ½ cup red onions diced
  • 3 stalks celery diced
  • 3 garlic cloves minced
  • ½ cup black olives sliced
  • 2 radishes halved and thinly sliced
  • ¼ cup dill pickles diced (Claussen are my go-to)


  • ¼ cup olive oil
  • 2 tbsp pickle juice
  • 2 tsp Dijon mustard
  • ½ tsp ground turmeric
  • black pepper to taste
  • smoked paprika


  • 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.



*If you have a fav pickle brand, then go for it! My recommendation is for those not bound to one brand.
*If raw radishes are a bit too spicy for you, then roast them before adding. This cuts back on the spice and adds even more crunch.


Calories: 208kcal, Carbohydrates: 29g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 90mg, Potassium: 697mg, Fiber: 4g, Sugar: 2g, Vitamin A: 177IU, Vitamin C: 33mg, Calcium: 33mg, Iron: 2mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

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  1. 2 stars
    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 🙂

    1. So awesome that you stepped out of your comfort zone and tried this salad!

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 3 stars
    Good but nothing special. However, I maybe unintentionally partial to my mother’s potato salad. All the previous salads were completely new to me.

    1. Mother’s potato salads are the best, but this offers a nice alternative.

  8. 5 stars
    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.

  9. 4 stars
    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!

    1. Aww! So nice of you to share! Glad you’re both enjoying the recipes!

  10. 5 stars
    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.

  11. 4 stars
    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!

  12. 5 stars
    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!