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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.
I followed the recipe as instructed since I like all the ingredients but was a bit skeptical about a no Mayo dressing and may I say that it tastes so very good even though I not a fan of turmeric. I will leave it out next time to taste the difference. The family really liked the salad and I’m sure it will taste better tomorrow since I made enough for the flavors to intensify and enjoy it.
I made mine a couple days ago and it was very flavorful today.
Salad Challenge: Day 3. Although definitely edible, I found this salad a bit bland. It’s true I didn’t use the red onions out of personal preference, which might have kicked it up a notch. Some extra salt and pepper helped. Also I didn’t measure the potatoes, so I may have used too many in proportion to other ingredients. And as somebody pointed out, Dijon mustard which was not on the mailout recipe, might have made a difference.
THIS! IS! SO! GOOD! I loved this potato salad! I loved the pickle flavors!
Whoo hoo! Yay for pickles!!
Salad Challenge: Day 3. Although definitely edible, I found this salad a bit bland. It’s true I didn’t use the red onions out of personal preference, which might have kicked it up a notch. Some extra salt and pepper helped. Also I didn’t measure the potatoes, so I may have used too many in proportion to other ingredients.
So glad to get this recipe. I do not like “regular” potato salad with all the mayonnaise. This was fresh & tasty! I will use less oil next time but really liked the dill & radishes.
You can def always add extra seasonings and/or dressing if you find it too bland. We want this to work for you! Way to go for trying it!
Looks fantastic and smells delicious. I made a few changes- basil instead of dill and red peppers.
This salad size fit us today!
It was ok, however for our tastes I ended up adding mustard, vinegar and a bit of parsley. I guess we perfer more kick.
This was quite a different approach to my usual potato salad. I liked it okay but it is not my favorite new recipe.
Day3 -Potato Salad was Wonderful / you can Taste Everything – Very Refreshing – NO more Mayo!
I’ll be making this Forever!
Love vinegar mustard potato salad. Thinking this will become a favorite. Full of flavors with significant less calories. Added more vegetables and spice to mine.
I’m glad it is a forever-recipe for you now!
I subbed cauliflower for the potatoes since I forgot to buy some and have to say it was delicious. I’m not sure I’ll try it with potatoes since it was that good! The dill and pickles added amazing flavor.
I have to admit I am more a traditional potato salad gal but with extra pickles and dill, this was a great substitute! I also added some sweet potatoes and threw the whole potato salad into my salad for lunch with some arugula and barbecue soy curls. All together, it was delicious!
Sweet potatoes are a great idea! Yum!
Great idea!
Made this Tuesday night so all the flavors would have time to come together. I know potato salad always tastes better after it sits a day or two. Found it to be quite dry and a little bland. I added a bit more dill pickle juice and it helped some. Then I saw someone’s post that said the downloaded recipe was missing the Dijon mustard as one of the dressing ingredients. I just KNEW it was missing something!! I’m adding it now and maybe that will make it better.
Sorry about that, Cindy! I hope adding the Dijon mustard helps!
I like this one so far the best, I like the dressing, delicious
I loved this new take on potato salad. I’ll have to play around with the type of pickles I use (I used fresh ones this time, not canned, and it wasn’t as strong as I wanted), but loved it.
Tasty salad. I heated it slightly before serving.
Yum! This is so good! I am a southern gal (Atlanta Native). Just like southern potato salad – have tried the others. I added some chopped green onions I had. I microwaved the golden potatoes. (I usually do that anyway!) This is so good! I will make this for a family get together or pot luck!
Great ideas, bring on summer family get togethers!
so yummy! We enjoyed it for lunch and will make it again soon. I love the dill pickles in it as I have not eaten potato salad like this before without the mayo or miracle whip dressing. The radishes and celery give it a nice crunch which is what I like.
Loved this potato salad, and so easy to make.