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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 is very different. I love the fresh dill so that made this salad tasty however I would prefer my potatoes bakes.
Really enjoyed this healthy version of a potato salad. Lots of yummy flavours.
I was skeptical on this vegan potato salad but was surprised by how much I enjoyed it. I love dill pickles and the dressing with the pickle juice was amazing! I will definitely be making this recipe for our next meal with the in-laws. They say I cook the same things all the time so I will broaden my cooking abilities and include this recipe and others as well.
The in-laws will be pleasantly surprised!
As a “comfort-food” junkie, I was expecting to be blown away by the Vegan Potato Salad, and while I loved the pickle, olive and radish combo, I think if the Dijon mustard had been in the pdf, it could have made a difference to me.
For my second salad I added the mustard and a 1/2 tbsp of vegan mayo and it bumped this awesome recipe up to a 4 star, but I’ll have to experiment to get it up to a 5 star for my taste buds.
Thanks I will have to add those in as I had the same issues you did.
I really liked the potato salad, but I skipped the olives, can’t stand them. We have a similar recipe in Germany, the dressing is with veggi stock, vinegar and mustard and idealy you enjoy the salad luke warm.
Enjoyed the extra crunchy ingredients in the potato salad and the delicious dressing. We will be making this again!
Love, love, love this salad! My husband and I both enjoyed the dressing, this will be a keeper recipe…can’t wait to make it instead of “regular” potato salad at the next family get together!
I made this with the addition of green beans and it was sooo good!
I wish there were more than five stars. I thought my hubby and I would strongly dislike this one…he really isn’t a potato guy and we both love our mayo-based potato salads. I am shocked at how much we loved this! My hubby scarfed it down with a hard-boiled egg on top for some protein, and we didn’t miss the mayo AT ALL. Not a black olive fan, so I used Kalamata. I wanted to mention that the pdf version of the salad challenge does not include the dijon mustard, so we made it without it and still loved it (but we’ll certainly add it next time…and there WILL be a next time!). 🙂
Very tasty!!!
Dill was so perfect with the potato,I’ve always used sweet but will be using dill from now on. Will make again
My husband has been doing this challenge with me. As much as we both enjoyed this salad his main comment was how he liked this salad much better than mayonnaise potato salads.
Made this for lunch today. It was good but missing something – maybe a little more pickle. I did not use olives but will next time.
Great recipe. Full of flavor, crunch and tang. This is a great alternative to the traditional potato salad. Lighter and more refreshing.
Delicious alternative to mayo dressing! I really liked the crunch of the celery and radishes.
This is a very interesting potato salad. I think I should have added more mustard, mainly for my taste. If you like pickles, this is the recipe for you!
Not my favorite one needed more dressing
Love the pickles in this
potato salad, plenty of flavor! I used my instant pot to cooked the potatoes so it came together quickly. I really enjoyed having a recipe lined up for each day that I didn’t have to research! Thanks for all your hard work❣️