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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 delicious! My picky husband Laso like it but he missed the hard boiled eggs.
This is my new favorite go to! It was light and delicious! It paired well with BBQ jackfruit.
BBQ jackfruit is a great pair for the Potato Salad recipe.
We had this as a side with chicken and asparagus. It was delicious! While not the traditional potato salad, we really enjoyed this healthier option. With the pickles in there, my kids even tried and liked it. I look forward to making this a couple times this summer.
It’s def a great summer recipe! Glad the whole family approves!
I enjoyed this recipe! It was nice to try a good potato salad without mayo. I would made this one again!
This potato salad was interesting and I really wasn’t sure I would like it. I was surprised at how well it tasted. I enjoyed the radishes in it and the dressing was great and not heavy like a Mayo based dressing.
I have made similar recipes. Nice change from the traditional mayo our mom’s used.
Again, I am pleasantly surprised that this potato salad was so good! I didn’t use the mustard since I got the notice too late bit it was good anyway.
The prep time is tiring me out! Then there is also the time to figure out how to use the leftover herbs. I hate to waste them because of the expense. I wish I knew how much to purchase for the first five days of the recipes. I made some tabouli today to use up the extra parsley. More time in the kitchen ☹️
I’m so glad you enjoyed it! Even without the mustard!
Great twist on potato salad love the balance of spice and creamy taste of potatoes!
I loved it and my kids loved it! I appreciated the tip about roasting the radishes so the little ones could enjoy too.
Loved this salad!
Spicy and crunchy! Love the depth of flavor turmeric added!
Crunch, spicy and an unusual twist with turmeric! Delicious!
I loved the idea of this recipe…dill and potatoes, I’m in! For my taste I think I will teak the dressing a little bit the next time I make this. I think it is a repeat recipe!!!
Sadly, an ingredient was omitted on the recipe guide (dijon mustard) and perhaps that may have made all the difference! Because it was a flop, I’m afraid. On a positive note, super easy to make and a thin dressing is always a nice change in a potato salad. The flavor was somewhat bland and what flavor was present was dominated by red onion.
Sorry about the Dijon mistake, Allison! It probably does kick the flavor up a notch. Way to go for making it though!
My boyfriend prepared this the night before and refrigerated it overnight. He said it was surprisingly simple to make, with it being the first time in recent memory he can recall making potato salad. He said it tasted good and only added a bit more sea salt to taste.
I was really surprised by this recipe. I was anticipating that I wasn’t gonna like it because I’m not a big fan of pickles but I really like it it’s excellent I used radish sprouts on top