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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 potato salad is delicious!!!! It’s so refreshingly different from the typical potato salad. I love the pickles and pickle juice!!!
this salad is not for me
I don’t generally love potato salad, but I do enjoy dill pickles, so this makes for a nice change of pace from green salads.
This was great! Simple too. Reminds me a bit of German potato salad. I may have over done the potatoes but that’s okay!
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 so glad you tried it and it was a pleasant surprise.
So, I have to admit I was kind of like potato salad I think not, where’s the mayo and I am not going to like this it will be so dry. Boy was I wrong this is very good my entire family enjoyed it and we will be adding this to the regular rotation. I almost skipped this thank goodness I did not.
I just made it for dinner for later tonight- I sampled it which I shouldn’t have because it is so good I could’ve eaten the entire bowl! I never would have put these ingredients together on my own and am so happy to add this recipe to my others. This is so much better than mayo potato salads!
I like the fact that I can eat this salad warm!
I roasted the radish and it gave it more depth than being raw. Enjoyed the addition of olives. Will make again.
Really enjoyed this salad. Pickle juice was a staple to my mother’s traditional potato salad recipe but this is a plus with no mayo and eggs. Will enjoy throughout the summer!
I love Potato Salad, and so I was excited to try this fresh healthy recipe. Again, I was not disappointed! Adding the pickle juice is genius. It is a colorful salad with just the right balance of crisp and soft, and the ingredients ramp up the flavor. Wish I had pre-made this one, and I’m looking forward to see how much the flavors blend in the fridge.
This was ok. I also followed the recipe in the challenge and it did not have the Dijon. I think that would have made it better. I did enjoy the pickle juice and the the dill. I also used gold potatoes and although the recipe card here doesn’t mention potato type the words said red potatoes. I will try that next time
I love potatoes and loved that I could use the dill from my garden in this recipe. It was easy to make and perfect for a make-ahead type dish! Mahalo for the recipe.
I’m used to a creamier or not as dry potato salad but this was pretty good. Mine was just a bit dry. I think maybe I need to add more dressing to it
This one is a keeper. I used the above recipe. The one from the challenge is missing an ingredient which does make a difference. It has a nice crunch with the radishes and celery. The turmeric gives it a nice color. Great recipe
Okay im going to make this my go to dressing. Its so fresh and tangy and as somebody who LOVES pickles this was such a good vinaigrette substitute. Wow!! I seared my potatoes medium well and it absorbed so much flavour from the dressing. I also used stone ground mustard because i prefer it more than dijon. But fresh flavours overall and i think it would make an excellent for a side for a bbq!!
Perfect ideas to change up this recipe, I can almost smell summertime.