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!
Vegan Potato Salad with Dill Pickle
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)
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.
Traci Antonovich
Yields 2 Quarts
Yukon potatoes with crisp dill pickles, fresh dill, celery, and green onions in a zesty vinaigrette.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe5 based on 10 review(s)
Ingredients
- 2.5 lbs Yukon Gold or Baby Red Potatoes (scrubbed, diced into 1/2” cubes)
- 4 quarts Water
- 1 Tbsp Salt
- 2 stalks Celery (finely diced)
- 1/2 cup Kosher Dill Pickles (diced)
- 2 Green Onions (tops and bottoms finely diced)
- 2 Tbsp Italian Flat Leaf Parsley (finely chopped)
- 1-2 Tbsp fresh Dill (chopped)
- 1/4 cup Olive Oil
- 3 Tbsp White Wine Vinegar
- 1 tsp Dijon Mustard
- 1 small Garlic clove (finely grated)
- pinch 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.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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