Vegan Potato Salad with Dill
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This creamy vegan potato salad recipe is made with fragrant fresh dill, chives and new potatoes coated in a lemon mustard dressing and just a touch of good for you plant based mayo.
Vegan Potato Salad with Dill
A traditional style dill potato salad to bring to all your summer picnics and BBQs. From Mother’s Day to Memorial Day, Fourth of July and Labor Day celebrations, this healthy dairy-free version of the loved summer classic can be prepared a day ahead and gets bonus points for traveling well in the cooler for a day at the beach.
About The Potatoes
It’s important to use a waxy variety that holds its shape nicely after cooking. I used baby gold potatoes cut in half through the center, those buttery morsels have my heart and are the best potatoes for a salad in my humble opinion. However, red skin potatoes will work just fine and so will larger Yukon golds scrubbed well and cut into 1 inch cubes or so. Avoid using Russets which have thick skins and are best reserved for mashed potatoes as they won’t hold their shape in a salad.
The Herbs
Fresh dill and mild onion chives deliver the main flavor profile, it’s important that you can taste them both. If you don’t fancy these herbs you can of course swap for Italian parsley, fennel fronds, marjoram, tarragon, thyme or even oregano.
Dressing the Potatoes
- STEP 1 – The first layer of flavor comes from tossing the potatoes while still warm in freshly squeezed lemon juice, vinegar and dijon mustard. This mixture will get absorbed instantly!
- STEP 2 – The potatoes get tossed with the scallions, celery and dill before being lightly coated In this luscious homemade vegan mayo. This way the flavor permeates the entire potato with multiple layers of flavor. Divine!
Recipe Tips + FAQs
- Should I cut the potatoes before boiling them? – Yes, by exposing the flesh of the potato it will be able to get seasoned deeply by the salt water during cooking.
- How long to boil potatoes for salad? – Boil the potatoes for 10 to 12 minutes until soft and a knife inserted in the center comes out without resistance. Check the potatoes at the 8 minute mark to make sure they aren’t overcooked, this is important so they hold their shape when dressed.
- Optional add Ins – chopped dill pickles, a little relish, capers, crunchy radishes or bell pepper, pickled red onions.
- Can I make this potato salad without mayo? – Sure, you can omit the mayo entirely and use a drizzle of olive oil or tahini + lemon juice instead. Or try this no mayo recipe instead.
- Storage – this potato salad lasts for 5 to 6 days in the fridge stored in lidded containers. Even though technically you could freeze potato salad doesn’t mean that you should. The texture changes and it just won’t be quite the same, don’t freeze it!
what to serve with
- vegan ribs + seitan steaks
- vegan chicken
- grilled corn salad
- balsamic tomatoes
- vegan Caesar salad
- panzanella
- tomato cucumber salad
- roasted pepper salad
how to make vegan potato salad with dill
Vegan Potato Salad with Dill
Ingredients
- 2 lb new gold potatoes
- 4 scallions thinly sliced
- 1 celery stalk (chopped + with leaves from the heart)
- 1/2 lemon juiced
- 1.5 Tbsp apple cider vinegar + more to taste
- 3 tsp dijon mustard creamy or whole grain
- 6 Tbsp homemade vegan mayo or vegennaise
- 1/4 cup fresh dill + more for garnish
- 1/4 cup fresh onion chives
- S + P to taste
Instructions
- Scrub and rinse the new potatoes, cut them in half through the center and place in a heavy bottom pot. Cover with cold water by 2 inches and bring to a boil. Season generously with a couple of heavy pinches of salt. (If a larger potato variety is used cut them into 1 inch cubes or so, similar in size so they cook evenly).2 lb new gold potatoes
- Boil the potatoes for 10 to 12 minutes until soft and a knife inserted in the center comes out without resistance. Drain in a colander and allow them to finish cooking in their own steam and any extra moisture to evaporate.2 lb new gold potatoes
- Transfer the boiled potatoes to a large salad bowl. Squeeze the lemon over the top, add the mustard and vinegar and give everything a gentle toss to coat.1/2 lemon, 3 tsp dijon mustard, 1.5 Tbsp apple cider vinegar
- Add the diced celery, scallions, fresh dill and some freshly cracked black pepper. Combine again then add the homemade mayo. Toss to coat well all over, taste and adjust seasonings with salt and pepper if needed.4 scallions, 1 celery stalk, 6 Tbsp homemade vegan mayo, 1/4 cup fresh dill + more for garnish, S + P
- Sprinkle with the onion chives and extra dill or refrigerate for later use.1/4 cup fresh onion chives
Notes
- Should I cut the potatoes before boiling them? - Yes, by exposing the flesh of the potato it will be able to get seasoned deeply by the salt water during cooking.
- How long to boil potatoes for salad? - Boil the potatoes for 10 to 12 minutes until soft and a knife inserted in the center comes out without resistance. Check the potatoes at the 8 minute mark to make sure they aren’t overcooked, this is important so they hold their shape when dressed.
- Optional add Ins - chopped dill pickles, a little relish, crunchy radishes or bell pepper, pickled red onions.
- Can I make this potato salad without mayo? - Sure, you can omit the mayo entirely and use a drizzle of olive oil or tahini + lemon juice instead.
- Storage - This salad lasts for 5 to 6 days in the fridge stored in airtight lidded containers. Even though technically you could freeze potato salad doesn’t mean that you should. The texture changes and it just won’t be quite the same, don’t freeze it!
Nutrition
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This salad was absolutely perfect, the non vegans were all over this and couldn’t believe i didn’t use any eggs in the vegan Mayo. Everything one expects to get from a classic potato salad and more.