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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.
I thought the salad had a lot of nice ingredients; however, the flavor was very basic for me. Thank you for the recipe!! 🙂
Tasty, crunchy, no mayo swamping all the flavors. Win for me!
Love all the dill flavor, I actually forgot about adding the mustard, but still had great flavoring. I experimented and added a blend of turmeric, ginger and cinnamon which made the potatoes quite tasty. Another win!
Well, my husband loved it, so that’s saying a lot! He”s a Hugh mayo lover. Trying to get him on the “right” track
This is one of my favorite potato salad recipes! I love how light the dressing is and all of the dill flavor!
A nice twist on potato salad – love the crunch of the dill pickles!
Love this! Make it often. This time I added chopped jalapeno, Sun-dried tomatoes and a splash of balsamic vinegar. Yummy!
Love love love this salad. I so hate mayonnaise! Thank you for an awesome alternative. I will use this dressing for my tuna salad as well. Jan your creativity is astounding.
I made this potato salad as it is but I didn’t have use radish I do not like it.
If I have to make it again I think I’ll double the dressing or add some plain yogurt.
This is a great salad to bring along at picnics and potluck.
Will make it again this weekend.
I don’t like dill pickles as much as bread and butter ones, so I substituted those in this recipe. Not a good choice.
I didn’t know what to expect when tasting this potato salad! It is full of flavor and too easy to make! Really like the dill too and I feel like this salad would go well with a lot of different things.
It’s been years since I have tasted potato salad since I am allergic to potatoes. I decided to give the salad a try using rutabaga instead of potatoes. Rutabagas make a great substitute for French fries, and gives a bit of a garlic flavor which I like. The rutabaga cooked up about like potatoes and I was able to make the salad. I found it delightful! It did take a bit of prep to put it all together, so I probably won’t make it often. It does provide an option to enjoy a salad similar to potato salad for me so I’m most likely going to make this as a bring along dish to a group outing knowing there will now be something I can eat at the outing. I will likely leave out the radish next time as it is not my favorite, but the other ingredients work well for me.
i made this recipe as written except that i used half yukon gold potatoes and half red potatoes (and ended up with far more than two cups of potatoes, but used them all!). i love a good plant based potato salad, so i was looking forward to trying this one. it did not disappoint. i simply added a bit more black pepper to the end product. i do have thoughts of stirring in some culina plain and simple plant yogurt into a bit of it on another day soon to see what i think. too bad i didn’t have a jackfruit bbq sandwich and plant coleslaw to go with it!
This recipe is a keeper! Will definitely make it again!
This potato salad is delicious. I substituted cucumber for the pickles.
I doubled the salad part and tripled the dressing, as the salad looked dry in the photo, and that would not fly with Hubby. I cooked the potatoes in the pressure cooker instead of boiling them and added one each of mini red, yellow, and orange bell peppers, diced, and maybe 2 Tbsp very small Italian parsley leaves, both of which I always put in potato salad. I microplaned the garlic–the smaller the garlic is cut, the more garlic flavor there will be, and I wanted garlic. Wow, did the garlic flavor ever come through! Because the dressing tasted mustardy and Hubby doesn’t like mustard, I added about 3 Tbsp nonfat plain Greek yogurt to the tripled dressing recipe, and that took it down a notch plus made the dressing extra creamy. I assembled the salad in the morning, and we ate it a little after 4 p.m. I thought it was robust and very, very tasty! Hubby ate very little of his–he prefers a yogurt-mayo dressing. I will definitely make this myself and just make the traditional batch for Hubby.