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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.
This salad is really good. I love it! My husband really likes it too.
I’m not a potato fan but it was good.
A fresh and healthy take on a classic much loved side in our family!
Really nice. It needs extra salt and seasoning to make it truly delicious. Loving the pickle juice in the dressing!
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.
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.
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.)
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! 😀
Easy tasty recipe. I would use less onion and garlic next time.
Just made this using cauliflower instead of the potatoes. I love it!! Will be great with dinner!!
What a fantastic idea!
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!
Here’s my rating…
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!!)
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
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.
This was better than I expected.
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.
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.
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.
You’re rawkin it!
Pickle juice for the win! Love this!