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    Home » Sides

    Creamy Vegan Dill Potato Salad

    Published: May 25, 2020 by Sherri Hall · This post may contain affiliate links.

    pin showing hands holding up bowl of dill potato salad

    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
    overhead shot of creamy vegan dill potato salad in white bowl with a spoon in it

    Warning!

    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...

    Jump to:
    • Ingredients you'll need
    • How to make vegan dill potato salad - step by step
    • Can I use another kind of potato?
    • Ideas for serving
    • Storing
    • Related recipes
    • Creamy Vegan Dill Potato Salad
    overhead of potato salad in a white bowl with tan napkin with spoon on it behind it

    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.
    • Capers
    • Dijon Mustard
    • Dill: You can use dried dill weed or fresh chopped dill in this recipe.
    • Chopped Scallions
    • Freshly Squeezed Lemon Juice
    • Salt
    • White Pepper
    overview of hands holding up potato salad in a white bowl

    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.

    chopped potatoes in 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.

    cooked and cooled potatoes added to glass mixing bowl

    Then, add the remaining ingredients.

    potato salad ingredients added to the potatoes in the glass mixing bowl

    Stir to combine.

    ingredients stirred into potatoes in glass mixing bowl

    You can enjoy right away or refrigerate until ready to serve.

    side view of potato salad in white serving bowl on a tan napkin

    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.

    It's also great with our baked BBQ tofu or our vegan BLT sandwich (in our tempeh bacon post).

    Storing

    Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.

    Related recipes

    • Hummus Pasta Salad
    • Avocado Pasta Salad
    • Southwest Lentil Pasta Salad
    • Vegan Cream Cheese Mashed Potatoes
    • Air Fryer Home Fries
    overhead of potato salad in a white bowl with a spoon in it
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Creamy Vegan Dill Potato Salad

    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.
    Course Side Dish
    Cuisine American, Gluten-Free, Vegan
    Keyword BBQ food, dairy-free, egg free, gluten free, picnic food, potatoes, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 15 minutes
    Cooling Time 15 minutes
    Total Time 40 minutes
    Servings 6
    Calories 189kcal
    Author Sherri Hall

    Ingredients

    • 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

    Instructions

    • 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)

    Notes

    To make this recipe oil-free, use our silken tofu mayo or our cashew mayo.
    Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition was calculated using our silken tofu mayo. Using a different mayo will affect the calculation.

    Nutrition

    Calories: 189kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Saturated Fat: 3g | Fiber: 4g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    1. Christie

      May 25, 2020 at 3:34 pm

      5 stars
      I am honestly drooling at the sight of this vegan dill potato salad. Dill and potato salad is my FAVOURITE combination ever. And i love your version! Thanks for sharing!

      Reply

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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