Creamy Vegan Dill Potato Salad is tangy, herby, and delicious. With tender golden potatoes, crunchy veggies, briny capers, and loads of fresh dill, this plant-based twist on a classic summer staple is here for your next BBQ, lunch, or picnic. Dairy-free, egg-free, and ready to chill fast.
There’s something about a chilled potato salad that just feels like summer, especially when it's served alongside other favorites like Vegan German Potato Salad, Corn and Black Bean Salsa, and Vegan Macaroni Salad.
This is my very popular and requested creamy vegan dill potato salad. It's a staple around here once the grill gets fired up.
So, if you're having a backyard BBQ, packing up for a beach day, or just trying to get lunch on the table without turning on the oven, this lemony dairy-free potato salad is perfect for the occasion.
It’s kid-approved, omnivore-friendly (they'll never know it's vegan!), and easily made ahead. I’ve even packed it in our vegan lunchboxes for hikes and school with a few crackers and fruit on the side, because who says vegan potato salad is just for cookouts?
This plant-based dill potato salad is easy, versatile, and just plain delicious. However you toss it, it belongs on your summer table.
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Why I Love This Recipe
- Quick & Easy – Just boil, chop, mix, and chill. Quick to prepare, with the fridge doing the rest.
- Perfect for Prep – Make it ahead for BBQs, picnics, or packed lunches—flavors only get better with time.
- Totally Vegan – No eggs or dairy, but still creamy and satisfying.
- Family-Approved – Loved by kids and omnivores, but you have to be a dill fan!
- Great for a Dill Surplus – Got loads of fresh dill in the garden? This and my Vegan Lemon Dill Yogurt Sauce, Cucumber and Apple Salad, and No-Mayo Chickpea Salad are the perfect way to use it up (because dill is one of the few things I can’t kill!).
Ingredients
Potatoes: I use small, baby Dutch yellow potatoes or baby Yukon Gold potatoes. Other waxy small potatoes, such as red potatoes or fingerling, hold their shape best and offer a creamy bite without falling apart.
Lemon Juice: Subs with apple cider vinegar or white vinegar.
Refer to the recipe card for quantities and a comprehensive list of ingredients.
Variations
- Toss in chopped pickles, relish, or radishes for extra texture and a pop of color.
- Add crumbled tofu for a hearty salad that works as a complete meal.
How To Make Creamy Vegan Dill Potato Salad
This is your visual roadmap — swipe through, then scroll to the card for the full recipe.
Step 1: Cook Potatoes: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil. Once it boils, cook for about 15-20 minutes or until they’re fork-tender but still hold their firm shape. Alternatively, chop them up first, then add them to the water and boil until tender.
Step 2: Prep the Veggies: While the potatoes cook, finely chop the celery, red onion, and fresh dill. Add them to a large bowl with the capers.
Step 3: Add the Dressing: Stir in the vegan mayonnaise, mustard, lemon juice or vinegar, garlic powder, and salt until the mixture is smooth and creamy.
Step 4: Assemble the Salad: Add the cooled, sliced potatoes to the bowl. Gently mix until everything is well combined. Season with freshly cracked black pepper to taste.
Top Tips
- Drain the potatoes well so the potato salad doesn't become watery. If the dressing seems a little thin, a few hours in the fridge will thicken it up.
- Make it ahead! It gets better after a few hours in the fridge and holds up beautifully for picnics, lunches, and leftovers.
Serving Suggestions
- Serve it as a classic side alongside Grilled Chimichurri Tofu, Vegan Chickpea Burgers, or Chipotle Black Bean Burger.
- Pack it for a picnic in a chilled container with a Vegan Tuna Sandwich or Smoky Carrot Dogs for a satisfying outdoor lunch.
- Stuff it in a wrap – Yes, seriously. It’s amazing tucked into a pita or wrap with extra greens, veggies, and a drizzle of tahini.
- Sprinkle with smoked paprika, more chopped dill, or even crumbled vegan bacon for added flavor.
Recipe FAQS
Yes! It tastes even better after a few hours in the fridge. Just store it in an airtight container and give it a quick stir before serving.
Nope! If you’re using thin-skinned potatoes like Yukon golds or baby potatoes, leave the skins on for extra texture and nutrients.
It’ll stay fresh in the fridge for 3–4 days. Just keep it chilled and covered.
Yes! This recipe is naturally gluten-free as long as your mustard and mayo are certified gluten-free.
Yes. For a vinaigrette-style option, swap the mayo for ¼ cup olive oil and extra vinegar, along with a little more mustard to taste.
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Creamy Vegan Dill Potato Salad
Ingredients
- 2 pounds baby potatoes
- ½ cup celery finely diced
- ¼ cup red onion finely diced
- 3 tablespoons fresh dill chopped
- 2 heaping tablespoons capers
Dressing
- ½ cup vegan mayo
- 1 tablespoon Dijon mustard or favorite mustard
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- fresh cracked black pepper to taste
Instructions
- Boil the Potatoes: Place potatoes in a large pot and cover with cold, salted water. Once it comes to a boil, cook about 15-20 minutes, or until you can pierce it with a fork. Drain and let cool before cutting into halves, quarters, or smaller pieces. Alternatively, cut the potatoes into similar-sized pieces first, then boil them until tender. Time will vary based on size, but should be somewhere around 10-14 minutes.
- Prepare Veggies: While the potatoes boil, finely chop the celery, red onion, and fresh dill. Add them to a large mixing bowl along with the capers.
- Make the Dressing: Add the mayo, mustard, lemon juice, garlic powder, and salt directly to the bowl with the veggies. Mix to combine into a creamy mixture.
- Assemble the Salad: Add the cooled, sliced potatoes to the bowl. Gently stir until the potatoes are well coated. Finish with freshly cracked black pepper to taste.
- Chill and Serve: Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Regi Pearce says
This is, hands down, one of my favorite summer side dishes. It’s creamy, tangy, herby, and packed with flavor from all that fresh dill (one of the few herbs I manage not to kill in the garden! It’s been a hit at every BBQ and picnic—hope you love it too!