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    Home » Recipes » Barbecue and Picnic

    Best Easy Vegan Potato Salad

    Published: May 22, 2022 · Modified: Jan 31, 2023 by Deborah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    The best easy vegan potato salad is loaded with tender potatoes, crunchy vegetables, fresh lemon, dill, and Dijon mustard. It’s plant-based and gluten-free and though made with vegan mayonnaise, you can absolutely make it with no mayo! It’s quick and easy, and tastes just as good, if not better, than traditional potato salad.

    overhead shot of potato salad recipe
    Jump to:
    • 🥔 Ingredient Notes & Substitutions
    • 🔪 How to Make Vegan Potato Salad
    • ⭐ Why Make This Recipe
    • 📖 Variations
    • 💭 FAQ
    • 👩🏻‍🍳 Expert Tips
    • 🌽 What To Make With This Recipe
    • 📖 Recipe

    I love all things summer, especially the amazing vegan food we get to eat at all those summer picnics and barbecues. For your next outdoor gathering, be sure to take along this awesome-licious (my new word) vegan potato salad recipe with fresh lemon, dill and Dijon mustard.

    It’s sure to be a big hit that your entire crowd will love and nothing goes better with my Barbecue and Picnic Recipes, like this Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce or my Grilled Carrot Dogs 4 Ways. It also goes great with my Grilled Portobello Mushroom Burger . my Vegan Street Corn and my Purple Cabbage Slaw.

    🥔 Ingredient Notes & Substitutions

    labeled ingredients list for vegan potato salad with dill and lemon
    • Fresh dill – this fresh herb makes the dish, but if you don’t have fresh dill, you can easily substitute with 1 teaspoon dried.
    • Orange bell pepper – you can use any color bell pepper you have on hand, including green or red.
    • Potatoes – I used Yukon Gold for this recipe, but you can use any kind of potatoes that you want. Just be sure to use more potatoes in the recipe if using smaller ones, like red potatoes.
    • Red onion – recipe doesn’t have to include red onion. You can use any type onion you please, including yellow or white onion.
    • Vegan mayonnaise – I use Vegenaise but you can use any kind of vegan mayonnaise you have available. Check out the variations section below for options to make recipe without mayonnaise.
    • Lemon juice – fresh or bottled is fine; if you don’t have a lemon on hand, you can substitute with equal amounts of red wine vinegar or another milder vinegar.
    • Sweet pickle relish – in the USA, sweet pickle relish is usually green. However, that’s not the case in all countries. If you’re pickle relish is dark brown, or another dark color, that’s fine. Just know that it may alter the color of the potato salad without affecting the taste.
    • Dijon mustard – although Dijon mustard brings a more intense, complex flavor than yellow mustard to vegan potato salad recipes, it’s ok to use whatever type of mustard you have on hand.

    🔪 How to Make Vegan Potato Salad

    steps 1 and 2 for vegan potato salad

    Step 1 – Peel the potatoes and then slice them into halves or quarters. Place in a pot of water and bring to a boil. Boil until fork-tender, about 10-12 minutes.

    Step 2 – Drain and leave out to cool. For faster results, place in the refrigerator for 20-30 minutes to complete the cooling process.

    collage of steps 2 and 3 for recipe

    Step 3 – Add chopped celery, onion, bell pepper and minced garlic to a bowl.

    Step 4 – Chop cooled potatoes into ½ to ¾ inch cubes. Add to the vegetables.

    collage of steps 5 and 6 for vegan potato salad

    Step 5 – Add vegan mayonnaise, pickle relish, Dijon mustard, fresh dill, lemon juice, spices, sea salt and pepper to bowl.

    Step 6 – Mix until all ingredients are well-combined

    collage of steps 7 and 8

    Step 7 – For best results, chill in the fridge for at least 1 hour.

    Step 8 – Remove vegan potato salad recipe from refrigerator. Sprinkle with a fine layer of paprika and garnish with lemon slices and more fresh dill. Serve immediately.

    hand dropping sprinkle of dill onto potato salad

    ⭐ Why Make This Recipe

    • Diet-friendly – contains only 225 calories and has 3 grams of fiber per serving. Suitable for most diets, including vegan, vegetarian and low-calorie.
    • Healthy & flavorful – the combination of fresh vegetables, including celery, orange bell pepper and red onion, adds loads of crunchy flavor to the recipe with tons of plant-based fiber. And let’s not forget about the nutritious deliciousness of fresh dill, an excellent source of Vitamins A and D, and calcium and iron. Read more about how fresh dill can help improve heart health and Type II diabetes.
    • Quick and easy – simple ingredients, many of which you may already have on hand; takes less than 30 minutes to prepare. Be sure to check out the video below in the recipe card to learn how to make vegan potato salad perfectly every time.
    • Budget-friendly – total cost of ingredients is around $15 USD, less if you already have some ingredients on hand.

    📖 Variations

    • No mayo option – if you’re looking for a recipe with no mayo, look no further. You can easily leave out the vegan mayonnaise in this recipe by replacing it with tahini, vegan walnut pesto, plain, unsweetened non-dairy yogurt, olive oil, or basic vinaigrette. Whichever substitute you choose, add in a little at a time until the recipe is the right consistency (creamy but not runny).
    overhead shot of potato salad on cutting board with lemon and dill

    💭 FAQ

    Is Potato Salad Vegan?

    If you use vegan mayonnaise in this recipe, it’s absolutely vegan.

    Can Potato Salad Be Frozen?

    Yes, as long as it’s sealed in an air-tight container, it can be. Just be sure to thaw in the refrigerator overnight instead of thawing at room temperature, as this can turn your potato salad into mush.

    How Long Can This Recipe Last in My Refrigerator?

    Stored in an air-tight container, this vegan potato salad can last in the fridge for up to 4 days.

    side shot of potato salad in a green bowl on a cutting board

    👩🏻‍🍳 Expert Tips

    Make This Recipe Quicker

    To make this recipe quicker, cool the potatoes after draining them in your refrigerator. This cuts about 30 minutes off your time.

    How To Store Vegan Potato Salad

    Store vegan potato salad in an airtight container in your refrigerator for up to 4 days.

    How to Freeze Your Leftovers

    You can freeze this recipe in an airtight container in your freezer for up to 3 months. When thawing, it’s best to thaw in the refrigerator overnight instead of thawing at room temperature, which may turn your potato salad into mush.

    Avoid Overcooking the Potatoes

    Unless you want mush, avoid overcooking the potatoes. You want them to be fork-tender – meaning you stick a fork in them and the fork glides out easily – but they shouldn’t break apart with the fork test.

    Let Your Potatoes Cool Down

    Prior to adding any other ingredients in this vegan potato salad recipe, it’s best practice to let your potatoes cool down. This keeps your potatoes from turning to mush when you mix the other ingredients in.

    closeup of potato salad garnished with fresh dill

    🌽 What To Make With This Recipe

    • Epic Portobello Mushroom Burger | Grilled, Oven or Stovetop
    • Grilled Chilean Vegetable Kabobs with Basil Chimichurri Sauce
    • Grilled Carrot Dogs 4 Ways (Carrot Hot Dogs)
    • Healthy Vegan Street Corn Grilled in the Husk

    Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

    📖 Recipe

    overhead shot of potato salad on cutting board with lemon and dill

    Best Easy Vegan Potato Salad

    A tasty vegan potato salad with a hint of lemon, fresh dill and Dijon mustard. Takes about 30 minutes to prepare and contains only 225 calories per serving.
    5 from 36 votes
    Print Pin Rate
    Course: Salads, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Potato Cooling Time: 1 hour
    Total Time: 1 hour 22 minutes
    Servings: 6 servings
    Calories: 225kcal
    Author: Deborah

    Ingredients

    • 3 extra-large potatoes
    • ½ cup vegan mayonnaise I use Vegenaise
    • ½ cup red onion finely diced
    • 2 stalks celery finely diced
    • ½ medium orange bell pepper finely diced
    • 3 tablespoon sweet pickle relish
    • ½ teaspoon smoked paprika
    • 1 tablespoon fresh dill chopped
    • 2 tablespoon lemon juice fresh is best
    • 1 tablespoon Dijon Mustard
    • 1 teaspoon ground cumin
    • 2 large garlic cloves minced
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper

    Instructions

    • Peel the potatoes and slice them in halves or quarters. Place in a large pot of boiling water and boil until fork-tender, about 10-12 minutes.
    • Drain the potatoes and set aside to completely cool. For faster results, you may cool them in the refrigerator for 20-30 minutes.
    • Add chopped celery, onion, bell pepper and minced garlic to a large bowl.
    • Once the potatoes are cool, chop them into ½ to ¾ inch cubes. Toss in the bowl with the veggies and garlic.
    • Add vegan mayo, sweet relish, fresh dill, lemon juice, Dijon mustard, cumin, paprika, sea salt and pepper.
    • Mix thoroughly until everything is coated with mayo.
    • For best results, chill for an hour in the fridge prior to serving.
    • When ready to serve, remove from fridge. Garnish with a fine layer of smoked paprika, lemon slices and more fresh dill. Serve immediately

    Video

    Notes

    • Please note: nutrition information is an estimate. 
    • To make this recipe quicker, cool the potatoes after draining them in your refrigerator. This cuts about 30 minutes off your time.
    • Store vegan potato salad in an airtight container in your refrigerator for up to 4 days.
    • You can freeze this recipe in an airtight container in your freezer for up to 3 months. When thawing, it’s best to thaw in the refrigerator overnight instead of thawing at room temperature, which may turn your potato salad into mush.

    Nutrition

    Serving: 1serving | Calories: 225kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 592mg | Potassium: 515mg | Fiber: 3g | Sugar: 4g | Vitamin A: 503IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @OohLaLaItsVegan or tag #oohlalaitsvegan!

    More Barbecue and Picnic Recipes

    • 30 Easy Homemade Salsa Recipes
    • Mango and Sweet Corn Salsa With Jalapeño
    • Vegan Fruit Salad with Mint & Balsamic Maple Dressing
    • Creamy Garlic Thyme Purple Cabbage Slaw

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    Hi and welcome! Whether you're vegan, vegan-curious or just want to eat more plants in your daily life, you're off to a great start. I'm Debbye Jean, a registered nurse by profession and the creative voice behind Ooh La La It's Vegan, formerly Vegan Vigilante. I'm the one who makes all this delicious vegan food wishing you were here to eat with me. But since you're not, step inside my virtual kitchen where you'll find a variety of vegan, and many times, gluten-free, recipes you can make yourself to share with family and friends. To learn more about me, click on my picture. Ready, set, let's eat!

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