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!
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 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.
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.
FAQs
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.
Fresh Vegan Potato Salad
Rate this Recipe Print RecipeIngredients
- 2 lbs small potatoes (chopped into ½" 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))
Dressing
- ¼ cup olive oil
- 2 tablespoon pickle juice
- 2 teaspoon Dijon mustard
- ½ teaspoon ground turmeric
- black pepper (to taste)
- 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 (estimated)
More Scrumptious Vegan Recipes
I've got so many great vegan recipes you can share at your next backyard BBQ. From side dishes to mains, pick the flavors that you want and get cookin':
- Cauliflower Buffalo Wings
- Vegan Coleslaw
- Avocado Caprese Salad
- Black bean burgers
- Homemade Hummus
- BBQ Jackfruit Tacos
- Roasted Brussels Sprouts
- Roasted Cabbage
Don't forget to make this vegan potato salad and let me know in the comments how it turned out!
Anna Ruth
Really nice. It needs extra salt and seasoning to make it truly delicious. Loving the pickle juice in the dressing!
Holly
Here's my sweet and spicy refrigerator pickles recipe:
2 long English cucumbers( less seeds and water content, I think). Sliced 1/4" thick.
1/2 yellow onion, sliced then cut each slice in half
1/2-1 jalapeno cut in half, seeded and sliced
2 c. Water
1 and 3/4c. White vinegar
1/2 c. sugar
8 cloves garlic, minced
1 and1/2 TBS. Kosher salt
1 TBS. Pickling spice mix
1 tsp. Dill seed ( dill weed works just as well)
1 tsp. Red pepper flakes ( or to taste)
In a large glass mixing bowl add cucumbers, onion and jalapeno.
In a 4 cup pyrex measuring cup add the rest of the ingredients. Whisk well until sugar is dissolved. Pour over cucumbers and mix to coat. Make sure cucumbers are submerged in brine. Cover bowl with saran wrap or a lid and let rest at room temp for 2 hours. Then I put it all in a 5 pound salad bucket( ask your local deli to save you one) and cover with the lid. Now comes the hard part....... pickles need to be refrigerated for 10 days before eating. Resist the temptation. They get better with age! Hope you enjoy.
Holly
Loved this. I'm always experimenting with dressings that don't include mayo. This did not disappoint. I am a pickle fiend. I make my own (always have a batch going in the fridge) and add them to just about everything. I will definitely make this again.
Anna Ruth
Holly, I've tried making cucumber pickles a few times with poor results. I love pickles too, but can't find a good recipe. Would you mind sharing yours? (I have success with lactofermented krauts and salsas and other veggies, but not cucumbers.)
Anna Ruth
Thank you so much for that recipe, Holly! I've got it saved and am eager to try it once I have a glut of cukes in the garden this summer! 😀
Mekeba
Easy tasty recipe. I would use less onion and garlic next time.
Lara McKown
Just made this using cauliflower instead of the potatoes. I love it!! Will be great with dinner!!
Simple Green Smoothies
What a fantastic idea!
Renee
This salad is very good. Although for the dressing I did add an extra tsp of dill pickle juice to up the acid in it. I would use this as my potato salad in summer!
Renee
Here’s my rating…
Sarah
Love this one, and I'm not a potato salad fan usually. I also missed the memo to add mustard into the dressing but I LOVED how it came out regardless. I also think my potatoes were large so I have lots of leftovers 🙂 (I'm not complaining!!)
Maureen C
I guess I’m more of a traditionalist when it comes to potato salad. I swapped out the dill pickles for a sweet pickle as vinegary recipes make me flush. Still a bit briney for my tastes. I did however like the added crunch of the veggies
jan
I was very surprised at how pretty this looked. It was delicious as expected, but it absolutely had an appealing glistening look that was very appetizing before I even tasted it.
Marilou Morgan
This was better than I expected.
Tanisha Champion-Benjamin
I love different types of potato salad and this is one of them. Although I can not eat (renal failure) it I did make this and my family loved it especially my son because he hates Mayo.
This is such a great and healthy alternative to regular potato salad. The tangy dressing, turmeric and other herbs were a great addition. We have a winner in my house with this dish.
Marlyse Benitah
I thought this potato salad to had some nice flavors. I was surprised I liked the deal as much as I did. I thought I followed the directions correctly but mine definitely had too much red onion in it. Maybe I just got a really strong one. I wish I would have made some extra dressing because I think that would have improved it.
Jim Rudolph
I enjoyed the salad but made some changes. I thought it called for too much celery so I didn't use it all. Also, I substituted capers and caper juice for the dill pickles. Very good. Thumbs up.
Simple Green Smoothies
You're rawkin it!
Mary
Pickle juice for the win! Love this!
Karen
So...I followed a different recipe than the one on this blog post. When I received my Salad Challege welcome email, I printed out the recipe pdf. The PDF recipe for this salad doesnt call for dijon mustard. The blog recipe also has more exact measurements for the spices. That being said, I do like the potato salad, but it's a little bland. I added salt and pepper,, and it was yummy.. I think the mustard would make a big difference, but even without it, it was still good.
Simple Green Smoothies
Yes, the Dijon mustard would have given it a bit different taste and creaminess. Can't wait to hear what you think of it next time.
Joy
The best potato salad I ever tasted !
Mendy gardner
Love this salad. I liked the radishes as it gave a little bit of a zing.