This creamy, tangy, and herb-forward Vegan Potato Salad brings comforting, familiar flavors to any meal—without eggs or dairy. This plant-based take on a classic side uses simple ingredients: Yukon Gold potatoes, vegan mayonnaise, Dijon mustard, fresh dill, shallots, and ume plum vinegar for a bright, slightly salty tang.
Perfect for picnics, barbecues, potlucks, or a light weeknight dinner, this vegan dill potato salad delivers the comforting creaminess you expect from potato salad while staying entirely plant-based. Yukon Golds give a naturally buttery texture that holds together well, and the dressing—rich with vegan mayo and brightened with ume plum vinegar and Dijon—keeps the flavor balanced and fresh. Finely minced shallots and plenty of fresh dill add sweetness, aroma, and a citrusy, grassy note that lifts the whole dish.
This recipe is straightforward and adaptable. Use red or fingerling potatoes if you prefer, swap ume plum vinegar for white or rice vinegar if needed, and experiment with mix-ins like celery, chopped pickles, capers, or sun-dried tomatoes to suit your taste.
Ingredients
Yukon Gold Potatoes: Choose firm, unblemished potatoes. Their buttery flavor and texture are ideal for potato salad. Substitute red or fingerling potatoes if preferred.
Vegan Mayonnaise: Provides a creamy, dairy-free base. Pick your favorite brand, or use unsweetened coconut yogurt combined with a splash of lemon and Dijon for a tangy alternative.
Shallots: Minced shallots add a mild, sweet onion flavor. If unavailable, use finely minced red onion.
Fresh Dill: Bright and slightly citrusy—use fresh for best flavor, or 1 tablespoon dried if necessary.
Ume Plum Vinegar: Adds a tangy, slightly salty note. If you don’t have it, white vinegar, rice vinegar, or a spoonful of pickle relish will work.
Dijon Mustard: Gives a gentle sharpness and depth; use smooth Dijon for creaminess or stone-ground for texture.
How to Make Vegan Potato Salad
- Boil potatoes. In a large pot bring 8 cups of water to a boil. Add the cleaned potatoes, reduce heat to a simmer, and cook about 20 minutes until fork-tender but not falling apart.
- Cool and peel. Drain in a colander and let cool 5–10 minutes. When cool enough to handle, peel the skins and cut potatoes into even ½-inch cubes. Transfer to a large bowl.
- Make the dressing. Whisk together ½ cup vegan mayonnaise, 3 tablespoons minced shallot, 3 tablespoons minced fresh dill, 2 tablespoons ume plum vinegar (or substitute), 2 teaspoons Dijon mustard, and 1½ teaspoons salt until smooth.
- Toss gently. Pour the dressing over the warm potatoes and fold carefully so the cubes keep their shape. Taste and adjust seasoning with more salt, vinegar, or mustard if needed.
- Chill. Refrigerate for at least 2 hours, ideally overnight, to let flavors meld. Serve cold.
- Serve chilled. For best texture and flavor, keep the salad cold and serve from a chilled bowl.
Recipe Pro-Tips
- Avoid overcooking: Stop when potatoes are fork-tender but still hold their shape to prevent a mushy salad.
- Cool quickly: Spread drained potatoes on a baking sheet to stop residual cooking and cool faster.
- Dress while slightly warm: Warm potatoes absorb dressing flavors more readily for a more cohesive taste.
- Mix gently: Use a rubber spatula and fold carefully to keep cubes intact and maintain a pleasant texture.
- Adjust seasoning: Taste after mixing and add more salt, vinegar, or Dijon to suit your preference.
- Chill well: Refrigerate at least 2 hours, preferably overnight, so flavors develop fully.
Recipe Mix-Ins
Optional additions to personalize the salad:
- Celery: Finely chopped for crunch and freshness.
- Pickles: Chopped dill pickles or gherkins for extra tang.
- Capers: Add briny pops of flavor.
- Olives: Sliced black or green olives for salty contrast.
- Sun-dried tomatoes: Chopped for concentrated sweetness and chew.
Serving Suggestions
Serve this vegan potato salad as a side for backyard gatherings, potlucks, or a simple family meal. Garnish with extra fresh dill or chopped chives and pair with grilled vegetables, veggie burgers, or a light sandwich for a complete plate.
Storage Directions
Store chilled leftovers in an airtight container in the refrigerator for up to 3–4 days. The salad does not freeze well. For the best texture, enjoy after it has chilled for at least 2 hours.
More Vegan Potato Recipes
- Vegan Loaded Sweet Potato Fries
- Roasted Beet & Potato Salad
- Sweet Potato Beet Latkes
- Sweet Potato Falafel Sandwich
- Perfect Roasted Sweet Potatoes
Recipe Card
Vegan Potato Salad
Ingredients
- 6 small Yukon Gold potatoes, not peeled
- ½ cup vegan mayonnaise
- 3 tbsp shallots, minced
- 3 tbsp fresh dill, minced
- 2 tbsp ume plum vinegar (or white vinegar or pickle relish)
- 2 tsp smooth Dijon mustard
- 1½ tsp sea salt, or to taste
Instructions
- Bring 8 cups of water to a boil in a large pot. Add potatoes, reduce heat to a simmer, and cook about 20 minutes until fork-tender but not mushy.
- Drain and let cool 5–10 minutes. When cool enough to handle, peel and cut into ½-inch cubes. Place in a large bowl.
- Whisk vegan mayonnaise, shallots, dill, vinegar, mustard, and salt until smooth.
- Pour dressing over potatoes and gently fold to coat. Taste and adjust seasoning as needed.
- Refrigerate for at least 2 hours, preferably overnight, before serving cold.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Do not freeze. Best after chilling 2 hours to overnight.
Pro tips: Avoid overcooking, cool potatoes quickly, dress while slightly warm for better absorption, and mix gently to preserve texture.