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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.
Ok WOW! I LOVED IT! I thought it had SO much flavor! Surprised other comments thought it lacked flavor! Only thing I skipped was black olives. I thought it was so creamy despite it not being a tradition mayo based.
I skipped this one since I don’t eat potatoes
It’s okay, but I wouldn’t make it again.
Wonderful and refreshing! A salad good for anytime of the year. 🙂
Deeelish! I have always been a fan of non-mayo potato salad. This recipe is reminiscent of a warm potato/lentil salad that I love.
Used daikon and watermelon radish, and kalamata olives as they were on hand! Thanks for kicking me out of my usual salad routine!
For someone who isn’t a huge fan of pickles and mustard, this was pretty darn good! Nice change away from mayonnaise based potato salad.
Nice alternative for a healthier potato salad. I liked the addition of pickles and olives along with crunch veggies.
This was much better than the potato salads that are made with mayo. Loved the pickle in it. Left out the olives because we are not big fans. Just felt it needed a bit more flavor.
This turned out decent, but may be better once it has chilled and the flavors meld a bit more.
I will definitely be making this again. I love that this is an alternative to a mayonnaise based potato salad. Such a different flavor. So tasty! I’ll make this for a summer bbq for sure!
This is a very fresh and tasty version of potato salad, that I prefer much more over the traditional version. I left out the black olives since I’m not a fan and increased the pickles because our family loves pickles. Im looking forward to making this for a cookout this summer. I’m sure I’ll win over people with this recipe!
The potato dill salad was yummy but bland. I would make it again but would need something to spices it up a little. Not sure what but something to give it a little punch or flavor.
This potato salad is uniquely different and satisfyingly yummy! Who knew that radishes and black olives would ever be those two ingredients in a potato salad that you would say go together, but this is one of those times, you cannot judge the ingredients until you try them all at together. It is surprisingly refreshing and delightfully tantalizing to the taste buds. It’s one that you can take to picnics or gatherings and people will be asking for the recipe. So bring some extra index cards with the recipe already printed and ready to go, you’ll be glad you did 😉 Give this a try, you won’t regret it! 😉
This salad is visually appealing and is sure to be a great potluck or picnic favorite. I love the fresh, light. Veg forward spin! I did not make this salad for myself but will be making it for a future event. Thank you for a new potluck (for me) recipe.
Loved this dill potatoe salad. It was a nice change from using mayo and the dill made it taste great!
This salad was great! It was a first at trying something like this. I’m used to a vegan mayo version, but was surprised how excellent it could taste without the mayo. The only thing I would do different when making it again would be to cut the potatoes really small. Everything tastes better but up small lol. Really enjoyed this salad. Thanks!