Vegan Potato Salad with Dill Pickle

This vegan potato salad is made with Yukon potatoes, crisp dill pickles, fresh dill, celery, and green onions in a simple, white wine vinaigrette. This potato salad is a refreshing side dish that’s perfect for a savory cookout.

Vegan Potato Salad with Dill Pickle

Vegan Potato Salad with Dill Pickle is my new, summer BBQ, side-dish obsession! If you love dill pickles AND fresh dill weed, and you’re a no-mayo kind of eater, then you’re gonna go crazy for this refreshing, twist on a potato salad classic!

This super-easy, vegan potato salad is totally inspired by my neighbor Cindy…and an awesome side dish she whipped up recently.

Over the years, I’ve come to know her as a bona fide soup and salad queen, but lately, her plant forward sides have earned her the same title for summer side dishes.

I was at her house for a recent BBQ, and she breaks out this yummy, no-mayo, potato salad she concocted because, well, she doesn’t love mayo.

I do love mayo, but I also love food surprises!

The salad was, of course, delish! I mean, potato salad with dill pickles…what’s not to love?!

When I ate it, I recall more than anything else, those color-popping, dill pickles.

I love their flavor and crunch with the savory potatoes.

The tartness of this dish really compliments all the dishes of any savory BBQ.

Just looking at this potato salad makes my mouth water.

I knew I had to get this scrumptious side dish on the blog, asap!

We know I’m not vegan, but I lovvvve a naturally plant-based dish!

So, we talked through the ingredients she used, I entered the test-kitchen, developed my interpretation, and this vegan potato salad recipe came to life.

Thanks for the inspiration, Cindy…you have great ideas and great taste!

Now, if you want a NON vegan potato salad and you love dill pickles, go grab this Dill Pickle Potato Salad recipe from Holly over at Spend with Pennies.

Omgggg, I wannnnnnt that potato salad every time I see it! In fact, I want to eat everything she makes!

What are the best potatoes for potato salad?

Yukon Gold potatoes (as well as Baby Red Potatoes) tend to have high-moisture content and firmer, waxy, skin, which both lend to a creamy, stable texture.

That is exactly what you want in any potato salad, but it’s especially good with this vegan potato salad because Yukon’s aren’t as starchy, so the potatoes hold up nicely in their appearance.

This is important because we don’t have mayonnaise to hide these things.

Russets, on the other hand, are starchier, drier, and fluffier, which lend to being baked or mashed.

They would be great for a loaded potato salad…we’ll save that for another day.

Want more healthy VEGAN salad recipes for your summer BBQ?

Mexican Black Bean Corn Avocado Salsa

Easy Italian Marinated Mushrooms (one of my Dad’s favorite party foods)

Watermelon Mint Radish Salad

Southwest Black Eyed Pea Salsa

Here are the ingredients you’ll need for Vegan Potato Salad with Dill Pickle:

For the salad:

• Yukon Gold or Red Potatoes
• water
• salt
• celery
• kosher dill pickles
• green onions
• Italian flat leaf parsley
• fresh dill herb

For the dressing:

• olive oil
• white wine vinegar (distilled white vinegar ok too)
• Dijon mustard
• garlic clove
• salt & pepper

Here are the tools I used:

• chef knife
• cutting board
• large colander to drain the potatoes
• large and small mixing bowls
• storage containers to chill/store the finished product.

Print REcipe

5 from 10 votes

Vegan Potato Salad with Dill Pickle

This vegan potato salad is made with Yukon potatoes, crisp dill pickles, fresh dill, celery, and green onions in a simple, white wine vinaigrette. This potato salad is a refreshing side dish that's perfect for a savory cookout.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 16 1/2-cup servings

Calories 74kcal

Author Traci Antonovich

Ingredients

For the salad:

• 2.5 lbs Yukon Gold or Baby Red Potatoes scrubbed, diced into 1/2” cubes
• 1 Tbsp Kosher Salt
• 2 stalks Celery finely diced
• 1/2 cup Kosher Dill Pickles diced
• 2 Green Onions finely chopped
• 2 Tbsp Italian Flat Leaf Parsley finely chopped
• 1-2 Tbsp fresh Dill chopped

For the dressing:

• 1/4 cup Extra Virgin Olive Oil
• 3 Tbsp White Wine Vinegar
• 1 tsp Dijon Mustard
• 1 Garlic clove finely grated
• 1/8 tsp Kosher Salt
• pinch Black Pepper

Instructions

• In a 5 quart pot, boil the diced POTATOES in WATER and SALT until fork-tender (8-12 minutes); pour into colander, rinse under cold water, place in large mixing bowl, and set aside.
• Gently fold in CELERY, DILL PICKLES, GREEN ONIONS, DILL WEED, and PARSLEY; cover and refrigerate until dressing is ready.
• In a small mixing bowl, combine OLIVE OIL, VINEGAR, DIJON, GARLIC, SALT, and PEPPER; whisk until creamy.
• Gently fold dressing into potatoes; cover and refrigerate until ready to serve.

RECIPE NOTES

Yield: 8 cups

Serving size: 1/2 cup

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts

Vegan Potato Salad with Dill Pickle

Amount Per Serving (0.5 cup)

Calories 74 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 509mg22%

Potassium 317mg9%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 86IU2%

Vitamin C 9mg11%

Calcium 27mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl

• Author
• Recent Posts

Follow TKG

Traci Antonovich

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

Follow TKG

Latest posts by Traci Antonovich (see all)

• Totchos [Tater Tot Nachos] - 01/22/2020
• Instant Pot Shredded Chicken Breast - 01/17/2020
• Instant Pot Mashed Potatoes - 01/07/2020