This Vegan Dill Potato Salad recipe is perfect for every Summer BBQ! It's made without mayo so it's eggless, dairy-free, gluten-free, & full of flavor while not being too heavy. Plus, we are using fingerling potatoes which makes this 30-minute potato salad even better!
I'll be honest, even before I stopped eating eggs, I was never a fan of real Mayo. Of course, this meant that potato salad was usually a dish I shied away from at Summer BBQs.
This all changed when I went to Denmark and had a potato dish that was filled with a tangy mustard dressing and fresh dill. It was truly amazing and is the flavor I aimed for when making this homemade fingerling potato salad recipe!
- Fingerling Potatoes: I used a mixed variety, but all white fingerling potatoes also tastes great. You can also use any waxy potato variety like the more traditional baby red potatoes. Just keep in mind cooking time varies slightly by the type of potato you use!
- Ground Dijon mustard: PLEASE use stone ground dijon mustard in this recipe. Using bottled yellow mustard will not work or taste good.
- Fresh dill: There isn't a good substitute for Dill. It's a truly original flavor and is crucial to making this dish! If you are looking for more recipes to make with Dill, my Lemon Orzo Chickpea Soup & Ranch Mashed Potatoes are a few favorites!
How to make vegan dill potato salad
Cook the fingerling potatoes
I like to keep my potatoes whole when cooking them and slice them after so they do not absorb too much liquid or cook too fast.
Here are a few of my tips for cooking the perfect fingerling potatoes that are al-dente and never overcooked:
- Keep the skin on- it adds flavor to the dish and makes sure the potatoes don't absorb too much water while cooking
- Cook in very salty water
- Don't overcook the potatoes. Unlike my Vegan Mashed Potatoes, they should still be firm and al dente when cooked.
- To test whether the potatoes are done, gently insert a fork into a potato. It should give just the slightest resistance. If they fall apart when a fork is inserted, they are overcooked.
- Let the potatoes cool completely before slicing. This way they hold their shape and don't fall apart.
Chop the veggies & potatoes
Once the potatoes are cooked and cooling, it's time to chop up the veggies including the red onions, green onions, and dill. I like using these veggies for this fingerling potato salad, but feel free to sub in any veggies you prefer.
Make the potato salad mustard vinaigrette:
This involves adding the olive oil, lemon juice, stone ground dijon mustard, salt, pepper, dried parsley, and garlic powder to a bowl and whisking together until smooth.
Add in the veggies & dill
Then, add in the chopped veggies and fresh dill and gently mix together until all the veggies are coated in the mustard vinaigrette.
Mix & chill in the fridge
Once all the ingredients are prepped and ready add them to the bowl of dressing and mix together until the potatoes and veggies are coated in the dressing.
This vegan potato salad may be made without mayo, but the mustard vinaigrette gives it so much flavor! Then, cover the bowl with plastic wrap and chill for at least 1 hour.
This vegan dill potato salad is truly best enjoyed cold. Plus, this time also allows the acidic lemon juice to mellow out the flavors of the raw onions so they taste better. Once chilled, serve and enjoy!
FAQ & Tips:
Should I peel the potatoes?
Personally, my answer would be no. I find that keeping the potato skins on adds a great texture and flavor to the dish. However, feel free to remove them if you would like.
What should I serve vegan potato salad with?
I personally love bringing this dish as is to a BBQ, potluck, or picnic. If you're looking for other dishes to pair this wish with, I highly recommend serving it with my Linguine Pasta Salad, Vegan Black Bean Quinoa Burgers, or Vegan Lentil Tacos for a summer feast!
How do I store potato salad?
Leftover potato salad can be stored in the fridge for 3-4 days and is best enjoyed within 1-2 days. I don't recommend freezing potato salad as the potatoes lose their texture after thawing.
Can I double or triple the recipe?
Yes! While this potato salad can serve 3-4 people as a side dish, it can be doubled or tripled for more people. Just make sure to use a larger pot when cooking more potatoes so they aren't overcrowded.
I can't wait for you to try this Vegan Dill Potato Salad! It's the perfect plant-based potato salad for any summer gathering or BBQ. Enjoy!
More Savory Summer Recipes you will love:
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Vegan Dill Potato Salad
- 16 ounces fingerling potatoes
- salt for cooking potatoes
- ¼ red onion diced, about 85 grams
- 3 green onions diced, about 30 grams
- 2 Tablespoons fresh dill chopped
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice fresh
- 2 teaspoons stone ground Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- First, cook the fingerling potatoes. I like to keep them whole while cooking, but you can also slice the potatoes in half before cooking.
- Place the fingerling potatoes in a large pot and fill with enough water so potatoes are covered with about 1 inch of water on top. Then, generously salt the water.
- Bring the potatoes to a boil, then reduce to a simmer. Simmer for about 8- 10 minutes, then check the potatoes by gently piercing with a knife. The potatoes should give a little, yet still be semi-firm and al-dente. If needed, cook an additional few minutes, checking with a knife until they are cooked through but not soft or crumbly. Please keep in mind that potatoes sliced in half before cooking will cook faster.
- Strain the cooked potatoes and set them aside to cool completely before slicing.
- While the potatoes are cooling, dice the veggies including the red onion, scallions, and dill. Set aside for later.
- Add the dressing ingredients to a large bowl including olive oil, lemon juice, dijon mustard, garlic powder, salt, and pepper. Then, whisk together until smooth.
- Then, add the chopped veggies & dill to the bowl and gently mix to coat with the dressing. Next, slice the potatoes into half or quarters and add them to the bowl. Gently mix together until the potatoes are all coated with the dressing.
- You can enjoy the bowl of potato salad right away, but I recommend covering it with plastic wrap and storing it in the fridge for about 1 hour before serving. This allows the potatoes & veggies to soak up the flavors of the veggies. Once chilled, serve and enjoy!
- The recipe can easily be doubled to serve more people. Just make sure to cook the potatoes in a large pot!
- Fingerling potatoes are best in this recipe, but feel free to substitute with 16 oz of any waxy potato variety like red potatoes.
- I don't recommend swapping out the stone ground dijon mustard or dill in this recipe for any other ingredients. However, you can use avocado oil in place of olive oil and apple cider vinegar in place of lemon juice.
- Leftover potato salad can be stored in a closed container in the fridge for 3-4 days. It does not freeze well.