Fresh Vegan Potato Salad

4.39 from 347 votes

Step aside traditional potato salad! A new version is in town and it's delightful. Try this vegan potato salad out on your next gathering and be ready to share the recipe!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Side Dish

Cuisine: dairy-free, Plant-Based, Vegan

Keyword: autumn recipe, gluten free recipe, nut free recipe, spring recipe, summer recipe

Servings: servings

Calories: 208kcal

Author: Jen Hansard

Ingredients

2 lbs small potatoes chopped into ½" cubes
¼ cup fresh dill stems removed + finely chopped
½ cup red onions diced
3 stalks celery diced
3 garlic cloves minced
½ cup black olives sliced
2 radishes halved and thinly sliced
¼ cup dill pickles diced (Claussen are my go-to)

Dressing

¼ cup olive oil
2 tablespoon pickle juice
2 teaspoon Dijon mustard
½ teaspoon ground turmeric
black pepper to taste
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

*If you have a fav pickle brand, then go for it! My recommendation is for those not bound to one brand.

*If raw radishes are a bit too spicy for you, then roast them before adding. This cuts back on the spice and adds even more crunch.

Nutrition