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This creamy, tangy, herby Vegan Potato Salad recipe adds comfort and satisfaction to any meal! It is a plant-based twist on a classic side dish, made with simple ingredients including Yukon gold potatoes, vegan mayo, Dijon mustard, fresh dill, and plum vinegar.
Bring the side dish everyone will want to taste at your next outdoor gathering – vegan dill potato salad! Now, if you’re thinking, “Wait…is potato salad vegan?” rest assured this recipe is 100% plant-based. The harmonious combination of tastes and textures is nostalgic yet new, made with healthier-for-you, dairy-free ingredients that don’t lack the classic dish’s flavor!
Yukon gold potatoes provide a creamy, buttery base coated with a luscious rich vegan mayonnaise dressing. Tangy ume plum vinegar adds a bright, zesty note that balances the creaminess, while Dijon mustard adds a subtle sharpness and depth of flavor. The eggless potato salad is refreshing and aromatic from fresh dill and minced shallots. Dill adds a slightly earthly and citrusy flavor and the shallots bring a mild sweet onion taste.
These ingredients make the best vegan potato salad for picnics, barbecues, potlucks, or a simple light lunch or dinner. This recipe is also incredibly easy to make, so you can whip up a no-fuss dish for any occasion!
For more vegan salad recipes, try my Vegan Pasta Salad, Black Eyed Pea Salad, or Chickpea Tuna salad.
Ingredients
Yukon Gold Potatoes: These buttery-flavored potatoes hold their shape well when boiled, making them ideal for eggless potato salad. Look for firm, unblemished potatoes for the best taste and texture and thoroughly clean them before boiling. If desired, substitute red or fingerling potatoes.
Vegan Mayonnaise: Plant-based mayo provides a creamy dairy-free potato salad texture without eggs or dairy. Choose your favorite vegan brand. If you don’t have yogurt, you can also use unsweetened coconut yogurt mixed with a dash of Dijon mustard and lemon juice for a tangy, creamy alternative.
Shallots: Add a subtle depth of flavor that is milder and sweeter than regular onions. Choose shallots that are firm and free of sprouts. If you don’t have shallots, swap in finely minced red onions for a slightly sweeter and sharper taste.
Fresh Dill: Adds a bright, citrusy, and slightly earthy note to the egg-free potato salad. Look for vibrant green sprigs without any yellowing. Fresh dill provides the best flavor, but you can substitute 1 tablespoon of dried dill if it is not available.
Ume Plum Vinegar: This vinegar adds a unique tangy and slightly salty flavor to the dish. You can find it in the Asian foods section at the grocery store. If you can’t find it, swap in white vinegar, rice vinegar, or pickle relish for a similar tang but slightly different taste.
Dijon Mustard: Enhances the potato salad vegan dressing with a mildly spicy sharpness. Opt for a smooth Dijon mustard for a creamier texture. For added texture, substitute regular yellow mustard or stone-ground mustard for added texture.
How to Make Vegan Potato Salad
- Boil Potatoes. Bring 8 cups of water to a boil in a large pot over high heat. Add the cleaned potatoes and reduce the heat to a simmer. Boil the potatoes for about 20 minutes or until fork-tender, but not mushy.
- Cool Potatoes. Drain the potatoes in a colander and let them cool for 5-10 minutes.
- Remove Potato Skins. When they are cool enough to handle with your hands, peel off the potato skins and cut the potatoes into uniform ½-inch cubes. Place the potatoes in a large bowl.
- Prepare Dressing. In a small bowl, whisk the vegan mayonnaise, shallots, dill, vinegar, mustard, and salt until smooth and creamy.
- Dress Potatoes. Pour the dressing over the potatoes and stir gently to coat them thoroughly. Taste the potato salad no-egg recipe and add more salt or other ingredients to taste to suit your preferences.
- Chill. Place the potato salad in the refrigerator and marinate for at least 2 hours, ideally overnight, before serving cold.
Recipe Pro-Tips
- Avoid overcooking the potatoes. Cook the potatoes until you can easily pierce them with a fork but not mushy. You want there to be enough texture once combined with the other ingredients.
- Quickly cool the potatoes. After boiling, drain the potatoes and spread them out on a baking sheet to speed up the cooling process. This prevents them from continuing to cook and becoming too soft.
- Maximize flavor absorption. Dress the potatoes in the vegetarian potato salad dressing while still slightly warm. This helps them absorb the dressing’s flavor better, creating a more flavorful salad.
- Balanced texture. Carefully mix the potato salad recipe vegan ingredients to avoid breaking the potato pieces, which can result in a mushy salad texture. Use a rubber spatula for gentle mixing.
- Adjust dressing to taste. Taste the salad after lightly mixing the potatoes with the dressing and adjust the seasonings to suit your preferences. Add more salt, vinegar, or Dijon as desired.
- Allow proper chilling time. For the best no-egg potato salad, let the salad sit in the refrigerator for at least 2 hours, preferably overnight. This allows the flavors to meld together; the longer it sits, the better the flavor will be!
- Serve in a chilled bowl. This easy vegan potato salad is best served cold. Serve it in a chilled bowl to keep it cool and fresh.
Recipe Mix-Ins
Below are suggestions for goodies you can add to this potato salad recipe with no egg to add some extra flair and flavor:
- Celery: Finely chopped celery adds a fresh flavor and satisfying crunch, enhancing the salad’s refreshing qualities.
- Pickles: Finely chopped pickles add an extra tangy punch and exciting texture. Choose regular dill pickles or sweet gherkins for a different flavor profile.
- Capers: These small, tangy buds add a burst of briny flavor that complements the creamy dressing.
- Olives: Sliced black or green olives give the salad a salty and savory contrast to the potatoes.
- Sun-dried Tomatoes: Chopped sun-dried tomatoes add a concentrated sweetness and chewy texture for a delightful twist.
Serving Suggestions
Enjoy this potato salad recipe without eggs as a light and satisfying lunch or a family dinner side dish, or serve potluck-style for outdoor gatherings! Garnish it with an extra sprinkle of fresh dill or chives before serving alongside some of our favorite recipes below:
Storage Directions
For the best texture, consume this dish after it has properly chilled, for 2 hours up to overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They do not freeze well.
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 minced shallots
- 3 tbsp minced fresh dill
- 2 tbsp ume plum vinegar, or white vinegar or pickle relish
- 2 tsp smooth Dijon mustard
- 1 ½ tsp sea salt, or to taste
Instructions
- In a large pot over high heat, bring 8 cups of water to a boil. Add the potatoes and reduce the heat to a simmer. Boil the potatoes for about 20 minutes or until fork tender but not mushy.
- Drain the potatoes in a colander and let cool for 5-10 minutes. When cool enough to handle, peel off the potato skins and cut the potatoes into ½-inch cubes. Place the potatoes in a large bowl.
- Whisk the vegan mayonnaise, shallots, dill, vinegar, mustard, and salt in a small bowl until smooth and creamy.
- Pour the dressing over the potatoes and stir gently to coat. Taste for seasoning and add more salt to taste if desired.
- Place the potato salad in the refrigerator and marinate for at least 2 hours and up to overnight before serving
Notes
- Avoid overcooking the potatoes. Cook the potatoes until you can easily pierce them with a fork but not mushy. You want there to be enough texture once combined with the other ingredients.
- Quickly cool the potatoes. After boiling, drain the potatoes and spread them out on a baking sheet to speed up the cooling process. This prevents them from continuing to cook and becoming too soft.
- Maximize flavor absorption. Dress the potatoes in the vegetarian potato salad dressing while still slightly warm. This helps them absorb the dressing’s flavor better, creating a more flavorful salad.
- Balanced texture. Carefully mix the potato salad recipe vegan ingredients to avoid breaking the potato pieces, which can result in a mushy salad texture. Use a rubber spatula for gentle mixing.
- Adjust dressing to taste. Taste the salad after lightly mixing the potatoes with the dressing and adjust the seasonings to suit your preferences. Add more salt, vinegar, or Dijon as desired.
- Allow proper chilling time. For the best no-egg potato salad, let the salad sit in the refrigerator for at least 2 hours, preferably overnight. This allows the flavors to meld together; the longer it sits, the better the flavor will be!
- Serve in a chilled bowl. This easy vegan potato salad is best served cold. Serve it in a chilled bowl to keep it cool and fresh.
