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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 one’s a keeper also
I never made potato salad because I hate mayo. Never thought to use pickle juice- thanks for the recipe!
Awesome, I never thought about potato salad like this. Perfectly yummy
This salad is very tasty but I don’t think of it as a salad. It’s more of a potato side dish and nothing at all like a potato salad.
I can’t believe I never tried dill pickle potato salad before! It’s got a tang from the pickles and a spiciness from onion/radish/celery combo. The garlic just tops it all off and brings it together. Great picnic salad idea for this summer!
I’m converted!!! All the flavor of a potato salad none of the mayo!!!
Lots of ingredients I don’t normally have on hand.
I’m all about a creamy potato salad; but I really enjoyed this. The creaminess if the potatoes with the big flavors in the dressing was really yummy.
The dill dressing recipe was different on the PDF so I did not add mustard.
Thank you for, again, taking me out of my comfort zone.
Happy to challenge you, Emily!! Way to go!
UPDATE to my previous comment:
I JUST noticed that the recipe on this blog has Dijon mustard as an ingredient. I followed the recipe on the downloadable book of recipes. The mustard is NOT listed in that recipe at all.
NOW I need to make this again and see if it is better with the mustard.
So sorry about that, Allison. Def give it a shot with the Dijon – it really kicks the flavor up a notch.
Not sure what to expect – very happy with how it turned out. Will definitely make this for family get-togethers so I hope the recipe doubles/triples well!
I have to say that this wasn’t my favorite recipe. It seemed lacking in flavor. I would have liked more dressing to it. Also, I need to avoid potatoes for my health, so I substituted rutabaga. I couldn’t get enough of the rutabaga, but that and the onion was all I tasted. i LOVE onions, but this just didn’t work. Next time I will try substituting cauliflower instead and double the remaining ingredients, except the onion.
I loved the vinaigrette with pickle juice, also the crunchiness from radishes and celery. The olives were a nice addition to the mix of flavours.
Will do this again.
Alright, this is the salad that I was the most skeptical about. I’m not a fan of pickles or mustard. I may have overcooked the potatoes a little bit. While this is for our dinner tonight, I did try a little and liked it. Now granted, my wife and I are not olive eaters, so that one was omitted. Day 3 and still enjoying!
Great job! Way to challenge yourselves!
Not at all what I was expecting and SO yummy! Loved having the option for potato salad without the mayo.
We loved this potato salad recipe! I’m actually one day ahead on the 10 days and made it last night! My husband usually likes creamy potato salad, so I added a couple of tablespoons of your cashew cream and a couple shakes of hemp seeds! It was delicious! I served it with oven roasted “barbecued”cauliflower and a side of oven roasted asparagus!
Great combination with the bbq cauliflower! And I did the same thing with the cashew cream! Def gave it that creamy potato salad texture.
Day 3 Salad Challenge – I’m not a fan of this. I’ll have to make again because my potato were mushy too soft 🙁