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Vegan potato salad with tender potatoes, crunchy dill pickles, and crisp celery, in a creamy Dill Dijon vinaigrette. This easy potato salad recipe is a refreshing side dish for BBQ picnics. Recipe includes Instant Pot and stove instructions.
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Potato Salad [No Mayo]
Potato salad with no mayo is an unexpectedly delish BBQ side dish. If you love potato salad and no mayo is your thing, you'll love this easy potato salad with its Dijon-spiced vinaigrette.
Vegan potato salad ingredients
** see full recipe below
- potatoes
- celery
- dill pickles
- green onions
- olive oil
- white wine vinegar (or white vinegar)
- Dijon
- fresh dill
- fresh garlic
- salt & pepper
- (garnish) fresh parsley
What are the best potatoes for potato salad?
Yukon potatoes and red potatoes have high-moisture content and waxy skin which makes a creamy potato salad.
Russets, on the other hand, are starchier, drier, and fluffier, which lend to being baked or mashed.
How to make potato salad with no mayo
Simple! Replace mayo-based dressing with a vinaigrette or plant-based creamy dressing. My vegan potato salad recipe uses a creamy Dijon vinaigrette made with olive oil and white wine vinegar. If you like a more traditional creamy mayo texture but want no mayo potato salad, I recommend using this vegan mayo.
Here's how I make this recipe
* See full recipe instructions below
- Dice the potatoes (peeled or unpeeled).
- Cook the potatoes in the Instant Pot or on the stove.
- Meanwhile, chop other ingredients and make the dressing.
- Combine all ingredients with the dressing and gently toss to coat.
- Cover and chill a few hours before serving.
Vegan potato recipes
Vegan side dish recipes
- Instant Pot Corn on the Cob
- Italian Vegan Pasta Salad
- Garlicky Oven Roasted Mushrooms
- Easy Italian Marinated Mushrooms
📖 Recipe
Vegan Potato Salad
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
For the potato salad
- 3 pounds Potatoes, 8 cups diced (peeled or not)
- 1 rib Celery, diced
- ½ cup Pickles, diced
- 2 Green Onions, finely chopped
- 2 tablespoons Parsley, finely chopped
For the Dill Dijon Vinaigrette
- ¼ cup Extra Virgin Olive Oil
- 3 tablespoons White Wine Vinegar, or white vinegar
- 2 tablespoons fresh Dill, chopped
- 1 tablespoon Dijon
- 1 clove Garlic, finely grated
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Instructions
To cook potatoes on the stove
- Boil POTATOES in 3 quarts water and 1 tsp salt for 10-15 minutes until potatoes are fork-tender. Drain water from the potatoes.
To cook potatoes in the Instant Pot
- Place POTATOES in the Instant Pot with 1 cup WATER and 1 tsp SALT.
- Close the lid, turn pressure knob to “Sealing” and pressure cook on HIGH for 4 minutes, followed by a 10 minute natural pressure release (NPR).
- Carefully turn the pressure valve to fully depressurize the pot, open the lid, remove potatoes, and drain.
Assemble potato salad
- In a large mixing bowl, combine POTATOES, CELERY, PICKLES, and ONIONS; cover and refrigerate.
- In a small mixing bowl, whisk OLIVE OIL, VINEGAR, DIJON, FRESH DILL, GARLIC, SALT, and PEPPER until creamy.
- Gently fold dressing into potatoes; garnish with fresh PARSLEY. Cover and refrigerate up to 5 days.
Equipment
- chef knife
Lorretta Need says
I routinely make a similar one substituting dill relish for dill pickles and chopped Vidalia onions for the green onions and add sweet paprika and a pinch of sugar.. Since it is like pickling and no mayo, how many days will this keep in the fridge? Thinking of doing this for a graduation for 75 people and would love to make this a few days in advance.
Traci Antonovich says
Hi Loretta, I would probably make this dish one day in advance of an event for optimal freshness. After two days, ingredients can break down and start looking not as fresh as they do during first 24 hours. Another option...perhaps you could cook the potatoes two days in advance, chill them overnight, and toss them in the dressing the day before your event and, of course, serve at the event. Hope that makes sense. Let me know if you have more questions 🙂
Dana says
I love pickles - I can't get enough of them. I would love this!
Traci Antonovich says
Haha love hearing that, Dana! 🙂
Kristine says
This might be the perfect summertime side dish! I love dill pickles and in potato salad, YES! Pinning this one to make, thanks!
Traci Antonovich says
Yay! Hope you love it Kristine! 🙂
Caroline says
Love the idea of having pickles in there, but also a little crunch from celery. And no mayo is a bonus for me too!
Traci Antonovich says
Awesome Caroline! I think you'll love this one 🙂
Jaclyn Anne says
My husband and I are crazy about dill pickles - thanks for this great potato salad recipe! It is sure to be a new family favorite!
Traci Antonovich says
Yay Jaclyn...we love them too! Hope you get to try it out sometime 🙂
Andrea @ Cooking with Mamma C says
I love vegan potato salad with a vinegar-based dressing. And, I'm not a vegan either. Some things are just delicious!
Traci Antonovich says
Thanks Andrea...yep, you're so right! It's always a bonus when it's delicious AND vegan 😉
Kelly Anthony says
I am OBSESSED with pickles and love dill! So this is pretty much a dream come true for me 😉
Traci Antonovich says
Haha awesome!...and thanks Kelly! I love the way that sounds 🙂
Taylor Kiser says
What a perfect picnic side for the summer! Love that this potato salad is vegan too!
Traci Antonovich says
Thanks Taylor! Yep, I love to go vegan when I can 🙂
Lauren Vavala says
This sounds really good! I've never had pickles in potato salad but I love them! The dressing sounds like a nice change too!
Traci Antonovich says
Thanks Lauren! If you love pickles, I have a feeling you might love this dish! 🙂
Daniela says
I eat dill pickles by the handful, so this salad is definitely for me. And I love that it doesn't contain any mayo because its the perfect salad to take to a picnic or potluck.
Traci Antonovich says
Thanks Daniela...you're so right about the picnic/potluck point. Love it!
Janette | Culinary Ginger says
This is my kind of potato salad because I love dill pickles too. Thank you for sharing.
Traci Antonovich says
You're so welcome, Janette! Thanks for commenting! 🙂