This creamy vegan dill potato salad is loaded with flavor and is the perfect side for all your favorite picnic and BBQ foods. It's also easily made oil-free using our tofu mayo or cashew mayo.Jump to Recipe
Corny food puns ahead...
I just have to say that this potato salad is DILL-icious!
Even my omnivore friends love this DILL-ightful potato salad!
OK, now it's out of my system and we can get on with the making of this this tasty side dish...
Ingredients you'll need
- Baby Red Potatoes
- Vegan Mayo: You can use store-bought or homemade. To make the potato salad oil-free, be sure to use an oil-free version such as our tofu mayo. For the photos in this post, I made the thick and creamy version using Mori-Nu extra firm silken tofu but it works with a softer silken tofu as well. It's also amazing with our oil-free cashew mayo.
- Dijon Mustard
- Dill: You can use dried dill weed or fresh chopped dill in this recipe.
- Chopped Scallions
- Freshly Squeezed Lemon Juice
- White Pepper
How to make vegan dill potato salad - step by step
Scrub the skins of the potatoes and cut into small pieces of similar size.
This helps them to cook evenly.
Add the chopped potatoes to a pot.
Cover the potatoes with water and bring to a boil.
Once the potatoes are boiling, lower the heat to medium-high and boil until fork tender, about 15-20 minutes.
Drain the potatoes in a colander and allow them to cool at room temperature for about 15-20 minutes.
You don't want to add the vegan mayo when the potatoes are still hot.
Transfer the potatoes to a mixing bowl.
Then, add the remaining ingredients.
Stir to combine.
You can enjoy right away or refrigerate until ready to serve.
Can I use another kind of potato?
Yes, you can make this salad with baby yellow potatoes instead of baby red potatoes. You can also use full size red or yellow potatoes if you prefer.
Ideas for serving
This potato salad is perfect alongside your favorite grilled mains such as portobello mushroom caps, tofu skewers, veggie burgers or our marinated tempeh.
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
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Creamy Vegan Dill Potato Salad
- 3 lb baby red potatoes
- 1 cup vegan mayonnaise (store-bought or homemade; see notes below for oil-free options)
- ¼ cup non-pareil capers, drained
- 2 tablespoon Dijon mustard
- 2-4 tablespoon chopped scallions, depending on preference
- 4 teaspoon dried dill weed (substitute ¼ cup chopped fresh dill if desired)
- 1 ½ tablespoon freshly squeezed lemon juice
- ¾-1 teaspoon fine sea salt or kosher salt (amount depending on preference)
- ¼ teaspoon white pepper
- Scrub the skins of the potatoes and cut into small pieces of similar size. Add the chopped potatoes to a pot. Cover the potatoes with water and bring to a boil. Once the potatoes are boiling, lower the heat to medium-high and boil until fork tender, approximately 15-20 minutes.
- Drain the potatoes in a colander and allow them to cool at room temperature for about 15-20 minutes.
- Transfer the potatoes to a mixing bowl and add the remaining ingredients. Stir to combine. You can enjoy right away or refrigerate until ready to serve.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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