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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.
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!