This Creamy Vegan Potato Salad With Dill is a must for summer picnics and BBQs! Tender potatoes are coated in herby vegan mayo sauce, with crispy bites of pickles and celery for that addictive crunch.
Potato salad was a favorite of mine at outdoor parties growing up, and this vegan version is just as creamy and flavorful! This easy, dairy-free potato salad has the classic flavor and texture we know and love, but is 100% plant based. This recipe includes an oil-free option as well!
Table of Contents
Why You'll Love This Recipe
- A vegan & dairy free potato salad! Traditional American potato salads contain mayo (which is made from eggs), and sometimes dairy. This one skips all the animal products, making it suitable for our plant based friends!
- Crowd pleasing & perfect for summer parties! No Fourth of July picnic, cookout, or backyard BBQ is complete without a classic potato salad. This vegan version is soon to be a hit at your next summer celebration, even the non-vegans will come back for seconds!
- Fresh, herby, & flavorful. This Creamy Vegan Potato Salad packs in the dill, mustard, and seasonings for a bright summery taste.
Key Ingredients
- Red potatoes: While you can technically use any potato you like here, red potatoes are the perfect balance of staying firm enough to hold their shape, but also coming out soft and creamy.
- Vegan Mayo: The key to that rich & creamy potato salad texture, but completely vegan! Be sure to use my Easy Vegan Mayo if you prefer an oil-free version.
- Tahini & dijon: Dijon adds a bright & tangy kick, while tahini adds more creaminess and a very subtle nuttiness. Tahini is not a traditional addition, but it complements the other flavors beautifully.
- Dill, celery seeds, & garlic: These add bold, herby flavor and vibrant summer vibes!
- Pickles, celery, & shallot: For a bit of crunch! The potatoes and creamy dressing are all very soft, so these make our Vegan Potato Salad more texturally interesting.
How to Make Creamy Vegan Potato Salad
Step 1: Bring potatoes and water to a boil on the stovetop. Boil until potatoes are very tender.
Step 2: Drain the potatoes and let them cool until they reach room temperature.
Step 3: Mix together vegan mayo, tahini, dijon, lemon juice, and all seasonings to create your dressing.
Steps 4-5: Gently mix potatoes, celery, shallot, and pickles into the dressing. Chill until ready to serve!
Recipe Tips
- Do your best to chop potatoes evenly: this allows them all to cook at the same rate so that they can all be perfectly cooked at the same time.
- Let the potatoes cool slightly before mixing into the dressing. This allows the potatoes to firm up just a bit so that they don't fall apart when mixing.
- Sprinkle on some additional dill just before serving to make your Creamy Vegan Potato Salad a little more aesthetic!
Serving Suggestions
- Perfect for picnics & potlucks: an easy crowd-pleaser that both vegans and omnivores can enjoy!
- Paired with grilled mains: perfect alongside Grilled Portobello Mushrooms, veggie skewers, or Black Bean Burgers.
- Make it a lunch bowl: create a bed of greens, top it with a large scoop of potato salad, and finish it off with some crispy chickpeas for a delicious plant based lunch!
Substitutions & Variations
- Potato substitutions: Swapping out the potatoes in this recipe is a good way to switch it up! You could use yukon gold for a creamier take, or baby potatoes for a different vibe.
- Extra herbs: If you want your dairy-free potato salad even herbier, feel free to increase the dill, or add in additional herbs such as parsley or chives.
Frequently Asked Questions
Yes, this Vegan Potato Salad can be made 100% whole food plant based! Just use an oil-free mayo, such as my Joyful Balance Vegan Mayo. This is an easy way to keep the recipe WFPB without sacrificing flavor.
Unfortunately freezing is not recommended. The texture of the potatoes doesn't hold up well to being frozen and thawed.
Yes! In fact, this recipe tastes even better after sitting in the fridge for a couple of hours. This recipe is perfect to make ahead the day before a party.
Other Backyard Party Recipes You'll Love
📖 Recipe
Creamy Vegan Potato Salad With Dill
Ingredients
- 2 lbs red potatoes - chopped into ½ inch pieces
- ½ cup Joyful Balance Vegan Mayo - (or a store-bought vegan mayo of choice)
- ¼ cup tahini
- 2 teaspoon dijon mustard
- 2 tablespoon lemon juice
- ⅛ cup fresh dill - roughly chopped
- 1 teaspoon celery seeds
- 2 cloves garlic - minced
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup pickles - diced
- 3 stalks celery - diced
- 1 large shallot - finely diced
Instructions
- Boil the potatoes: Add potatoes to a large pot and cover with cool water. Bring to boil on the stovetop, and continue to cook for 10 minutes, or until potatoes are fork tender.
- Cool the potatoes: Drain the potatoes and rinse under cold water to stop the cooking process. Let cool for 10-15 minutes, until they reach room temperature.
- Make the dressing: In a large bowl, whisk together vegan mayo, tahini, dijon, lemon juice, dill, celery seeds, garlic, salt, and black pepper until smooth and well combined.
- Assemble: Add the cooled potatoes, chopped pickles, celery, and shallot to the bowl with the mayo dressing. Gently mix until everything is coated.
- Chill & serve: Cover with plastic wrap and refrigerate for at least an hour before serving. (While you can technically enjoy it right away, chilling allows the salad to cool completely and gives the flavors time to meld!)
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your potato-salad-making ways.
Stay joyfully balanced!
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