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Potato Salad in green bowl for cookbook

Creamy Vegan Potato Salad

This simple creamy vegan potato salad with dill is a classic. The perfect side dish.
5 from 5 votes
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Course: Salad, Side Dish
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 15 minutes
Bring to a boil time for water: 15 minutes
Total Time: 35 minutes
Servings: 8 Servings
Calories: 324kcal
Author: Linda & Alex
Cost: $8


  • 1 stock pot
  • 1 stove


  • 3 pounds Yukon Gold potatoes
  • 2 tablespoon ground sea salt
  • 1 cup vegan mayonnaise
  • 2 tablespoon Dijon mustard
  • 2 tablespoon dill pickle juice
  • 1 teaspoon white wine vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¾ cup finely chopped dill
  • 1 cup dill pickle finely chopped
  • 2 ribs celery finely diced
  • 4 green onions finely chopped
  • 1 teaspoon paprika


  • Place the whole potatoes and sea salt in a large pot of cold water (the water should cover the potatoes) and bring to a boil. Don't skip the salt. It's a vital component of the cooking process, as it allows the starch in the potatoes to fully cook, resulting in a creamier potato.
  • Once the water is boiling, cook for approximately 12 to 15 minutes or until the potatoes are fork tender. You should be able to pierce them with a fork, but they shouldn't be fall-apart soft, so test them frequently.
  • Dreain the water and let the potatoes cool until you can safely handle them, approximately 10 to 15 minutes. Cut them into bite-size pieces and put them in a large serving bowl.
  • In a small bowl, whisk the mayonnaise, mustard, pickle jice, vinegar, sugar, garlic powder, and onion powder until fully combined. Add to the potatoes, along with the choped pickle, celery and green onions. Stir until the ingredients are fully combined and the potatoes are coated in the mayo mixture.
  • Sprinkle with the paprika and chill in the refrigerator before serving.


Store covered in the refrigerator for up to 3 days. 
Nutrition Disclaimer


Serving: 1cup | Calories: 324kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2167mg | Potassium: 825mg | Fiber: 5g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 39mg | Calcium: 52mg | Iron: 2mg
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