This easy vegan potato salad is the stuff of side dish dreams! Tender potatoes are coated in a creamy dressing with the perfect blend of herbs and seasonings. What really makes this potato salad sing is the addition of chopped dill pickle, fresh dill, tangy apple cider vinegar, and the crisp bites of celery and red onion. Serve this and it will get gobbled up in no time! 
FEATURED COMMENT:
This recipe is absolutely delicious. My mother who is an carnivore absolutely raved about it. She said that it was the best potato salad she's ever had. - Christopher
Now I know some people love mayonnaise on their potato salad, and others are strickly the no mayo type. While I'm a fan of vegan mayonnaise in this recipe, I also include two options for mayo free versions, including an oil-free version. Creamy easy vegan potato salad for everyone! 
Not only is this vegan potato salad completely scrumptious, but you can make it ahead of time, and stored in the fridge for up to 3 - 4 days. This makes it super convenient for meal prep. I also love that this salad is made from ingredients you most likely have on hand in your pantry!
To make easy vegan potato salad:
Add the potatoes in a large pot and cover with water. Bring to a boil, and continue to cook for 5 - 10 minutes until potatoes are fork-tender. Drain and let cool. Rinsing with cool water will help the potatoes cool faster. *A note on potato peels, I like to leave the potato peels on for convenience, texture, and colour, but if you prefer you are welcome to peel the potatoes first. 
In a large bowl, mix together the mayonnaise, pickles, vinegar, mustard, celery seed, dill, salt, and pepper. Add the cooled potatoes along with the celery and red onion and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving. *For a lower fat or oil-free version, sub the mayonnaise for 1 cup plain plant-based yogurt or 1 cup of my vegan sour cream recipe from Fuss-Free Vegan (page 207). 
Serve the vegan potato salad fresh or cover and store in the fridge for 3 - 4 days. This salad is the perfect hearty side dish to any meal! I love it paired with my seitan steaks, cauliflower steaks, seitan tenders, almond and rosemary crusted tofu, seitan sausages, or crispy lemon tofu.
Common Questions:
How long can Vegan Potato Salad last in the fridge? If stored in a sealed container in your fridge, it can last 3-4 days.
What meals should I serve Vegan Potato Salad with? Try any of my backyard BBQ favourites such as my Seitan Burgers, Sausages, Seitan Chicken Tenders, or game day foods like my Crispy Buffalo Cauliflower Wings or my Seitan Bites (wings). Bon appetegan! Sam Turnbull.
(click stars to vote)
Easy Vegan Potato Salad
Servings:
PRINT
PIN
Video
COMMENT
Ingredients
- 3 pounds potatoes (any kind, I used Yukon gold), cut into 1 inch pieces
- 1 cup vegan mayonnaise, (see notes for subs)
- 2 dill pickles, chopped (about ½ cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 stalks celery, chopped
- ½ of a red onion, chopped (about ½ cup)
- smoked or sweet paprika, for garnish (optional)
Instructions
- Add the potatoes in a large pot and cover with water. Bring to a boil, and continue to cook for 5 - 10 minutes until potatoes are fork tender. Drain and let cool. Rinsing with cool water will help the potatoes cool faster.
- In a large bowl, mix together the mayonnaise, pickles, vinegar, mustard, celery seed, dill, salt, and pepper.
- Add the cooled potatoes along with the celery and red onion and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving. Serve the vegan potato salad fresh or cover and store in the fridge for 3 - 4 days.
Video
Notes
Nutrition
Adrienne says
Oh, wow! This is the best potato salad recipe! Meat-eating hubby loves it, and it is my new go-to recipe for potato salad. Thanks, Sam!
Jess @ It Doesn't Taste Like Chicken says
Great review, thanks!
Heather says
Very good potato salad! Made it for a church potluck and everyone loved it.
Jess @ It Doesn't Taste Like Chicken says
We love to hear that!
vegangel says
I made this huuuuuge potato salad for my bday vegan bbq party. Everybody LOVED it. Including me!
I didn’t have red onion or celery, so I chopped up a bunch of scallions. It worked just fine.
Thanks!
Jess @ It Doesn't Taste Like Chicken says
Yay! Happy birthday to you! We're happy everyone loved it!
Tracey G says
I have made this recipe MANY times... soooooo dill-icious! Perfect for vegan and non-vegan guests!
deb Calderon says
I made mine with 1/2 vegan mayo and half vegan yogurt. It needed a little something to sweeten, so just a bit of maple syrup got it just right.
Marcia says
I was worried I would never enjoy potato salad again after coming vegan, I was SO wrong! I don't even miss the eggs and love the crunch from the add ins
Rosie says
thank you for proving me wrong! I thought I would never have a potato salad again that would be as good as the one I used to make (mom's recipe) that was loaded with hard boiled eggs. not only was this one just as delicious but it was so much easier and took me no time at all to throw together for an impromptu cookout over the 4th of July. everyone wanted seconds, so I'll be doubling the recipe next time!
Carolyn says
This is my go-to potato salad in the summer. It is SO delicious and really easy to make. Try it; you won't be disappointed!
Jess @ It Doesn't Taste Like Chicken says
Fabulous!
Pamela Helwig says
Delicious❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Pamela! 🙂
SCOTT CARLTON says
Excellent recipe, but I don’t see how you can list the prep time as 10 minutes. It takes that long to chop the fresh dill!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Scott, here's a tip, use a clean pair of kitchen scissors to chop dill (and other herbs) super quickly!
Christopher says
This recipe is absolutely delicious. My mother who is an carnivore absolutely raved about it. She said that it was the best potato salad she's ever had. Thank you so much for sharing this recipe. I look forward to trying more of your recipes and checking out your cookbook.
Jess @ IDTLC Support says
Wow! That's terrific! We're so glad she enjoyed it so much!
Sharon says
This is such a great recipe. It's easy and absolutely delicious. Thank you for posting.
Jess @ IDTLC Support says
Thanks for your review!
Bridgette says
Delicious!! I doubled it and made it for a July 4th potluck and it turned out great. Great option for family members that are vegan and have food allergies. I love the crunch and flavor from the celery and pickles. This will be my go to potato salad recipe for sure.
Jess @ IDTLC Support says
We're so happy to hear it!
Erin says
This potato salad is truly delicious! I brought to a party of non vegans and of course everyone wanted the recipe! I look forward to your cookbook.
Jess @ IDTLC Support says
We love to hear it!
Bake Up, Little Suzy says
I'm not vegan, but I don't like eggs in potato salad, so I gave this one a shot. It's so good! So much more flavor than your standard mayo/mustard potato salad. The pickles totally make it. My new favorite!
Raj says
I made this yesterday and it’s the best potato salad I have ever tasted, so delish! Definitely a keeper recipe and I can’t wait to make it again, thank you!
Jess @ IDTLC Support says
Hooray!
Dan says
looks very good wanted to know how to make it but you need to get on these people that are putting videos and pop-ups in front of your recipe, every time I get off and back on they just continue popping up not let me get to the recipe!
Claire Dudan says
This vegan potato salad is the best I've ever had, it is so delicious! I made for a neighborhood party and everyone raved and wanted the recipe, thank you!
Sam Turnbull says
Aww yay! Happy to hear that 🙂
Brittany says
this is so refreshing and delightful!
Ariel says
Absolutely amazing! I made this for a party where at least 20 people were there, me being the only vegan.. It was up against a store bought (non-vegan) tub that someone else brought. I tell you what, my bowl was literally licked clean and the store bought version hardly had a few spoonfuls taken from it. It was a huge hit and I got a lot of praise from meat eaters. I actually ended up sharing the recipe with at least 5 people. Thank you so much for helping me impress my family and friends with a delicious classic side dish gone vegan!