Vegan Dill Potato Salad

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Enjoy this creamy vegan dill potato salad, red potatoes boiled and loaded with celery, red onion, dill pickle in a creamy vegan mayonnaise is the perfect side for a potluck, family cookout.

Vegan Dill Potato Salad

I love making chilled salads for our family gathering, some of my favorite are my  Vegan Potato Salad, Vegan Macaroni Salad, and Vegan Carrot Raisin Salad.

My dill potato salad recipe is so addictive, the rich and creamy flavor with a delicious dill flavor has an amazing flavor, that will make any main dish pop. 

Vegan dill potato salad, red potatoes, celery, red onion, celery seeds, dill in a beige bowl

Vegan Dill Potato Salad

I used red-skinned potatoes, you can use other waxy potatoes like Yukon Gold, they both have a firmer texture and will hold up after boiling. 

My favorite store-bought dill pickle brand for making dill pickle potato salad is Bubbies Kosher Dill Pickles, it doesn't contain sugar, vinegar nor preservatives.

I have made this recipe both with my Vegan Mayo Recipe and store-bought Vegan Mayo, they both tasted amazing!

Prepare your potato salad and allow to chill for at least an hour before serving or even a day ahead, it tastes better. 

Dill Potato Salad Ingredients

  • Red Potatoes
  • Celery
  • Dill Pickles
  • Red Onion
  • Vegan Mayonnaise
  • Lemon Juice
  • Dried Dill
  • Celery Seeds 
  • Salt

How To Make Dill Potato Salad?

  1. Scrub potatoes, leaving the skin intact, add potatoes to a large pot and add cold water. Bring water to a boil, reduce heat to simmer for about 15-20 minutes or until potato is tender when pierced with a fork. 
  2. Drain potatoes using a colander and rinse with cold water and allow to cool.
  3. Cut potatoes into cubes and place into a large bowl, add celery, dill pickles, vegan mayo, lemon juice, dill, celery seeds, and salt.
  4. Stir gently to combine, taste and adjust salt to taste. Chill for at least one hour before serving.

Other Summer Salads To Make

Vegan dill potato salad, red potatoes, celery, red onion, celery seeds, dill in a beige bowl

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
195 kcal / 815 kJ
Fat:
7 g
Protein:
3 g
Carbs:
30 g
Per serving

Cooking Time

Preparation:
15 min
Ready in:
15 min
For:
8 Servings

Ingredients

Instructions

  1. Scrub potatoes, leaving the skin intact, add potatoes to a large pot and add cold water. Bring water to a boil, reduce heat to simmer for about 15-20 minutes or until potato is tender when pierced with a fork. 
  2. Drain potatoes using a colander and rinse with cold water and allow to cool.
  3. Cut potatoes into cubes and place into a large bowl, add celery, dill pickles, vegan mayo, lemon juice, dill, celery seeds, and salt.
  4. Stir gently to combine, taste and adjust salt to taste. Chill for at least one hour before serving.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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