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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 dill potato salad recipe only using fresh dill, creamy mustards and olive oil to bring color and flavor to your next BBQ.
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
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.
Potato Salad 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 and that extra creaminess.
- 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.
More Scrumptious Vegan Side Dishes
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 dill potato salad, please let me know in the comments how it turned out!
Vegan Dill Potato Salad
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
- 2 tbsp dill pickles diced
Dressing
- 1 tbsp olive oil
- 2 tsp pickle juice
- 1 tbsp fresh dill stems removed + finely chopped
- 2 tsp Dijon mustard
- â…› tsp ground turmeric
- â…› black pepper
- â…› 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.
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Notes
Nutrition
Vegan Dill Potato Salad Common Questions
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.
Love the combination of flavors
I’m not a fan of pickles, celery nor olives but wanted to complete the challenge and I’m glad I did….this salad is pretty tasty! I really liked the dressing and really the whole combination . I hadn’t eaten potato salad for several years because I felt like they tasted sweeter each time and I didn’t like that, so with this recipe potato salad will be back on my table.
I’m not vegan but I loved this. The ‘spice’ of the radishes and red onions and turmeric just livened it up, and I love the pickles and black olives and the crunch.
Better than the first two!! Loved it. I added a little extra mustard for some nice tange. Can’t wait to eat more!
So glad you’re lovin it!
This one missed the mark for me. By the time I finished substituting for non reactive foods, I was pretty much into a whole new recipe. I’m sure it’s tasty for those who eat mustard and pickles.
This a good alternative to the mayo and egg heavy unhealthy type I am used to. The flavor is bright and fresh and would be perfect for a cook out.
I did not expect to like this non-traditional recipe without mayo, but it was great! Mt hubby loved it too. Only thing I noticed today was that the recipe I printed out from our 10 Day Salad Challenge had omitted the Dijon mustard that the recipe in this blog contained. The addition of the mustard would definitely amp it up, will add it to my leftovers for lunch!
I roasted the potatoes instead of boiling and it was so good!! Made extra because I know my kids will want to try this as well. Everyone loved it.
Roasted potatoes would be amazing in this recipe!
Day 3 yummy! So good & so filling
I was skeptical about a potato salad without Mayo. The flavors are good it is just missing something.
The dressing in this salad is just so good, the fresh dill gives it so much flavor. One tends to always use mayonnaise, no more for me, loving this Challenge. I am set for the summer, we tend to eat salad most days. Thank you!!!
I have always veered towards mayonnaise based potato salads (love mayo), but this one is really great. I’m adding it to my recipe arsenal.
Made it last night. The dill is what makes it !! A keeper in my recipe file!
Love the salad! It feels like a delicious side dish at a cook out! And it’s vegan which is a great way to be inclusive to my vegan friends.
I have never been a fan of potato salad because I do not care for mayonnaise. I made this today, and it is now going to be a staple recipe in my house! This was easy to make and tasted great. I’m really glad I made a little more than I was going to initially because I want leftovers tomorrow.
My family loved this one!
For some reason, I was nervous about this one, but it was yummy! Not sure if I was supposed to, but I heated it and ate it warm!