Dill Potato Salad

Dill Potato Salad

This is one of my all-time favourite summer salads because my mom used to make homemade potato salad when I was a kid. However, when I chose to eat a plant-based lifestyle I found it hard to this traditional favourite since it is usually made with mayonnaise and eggs but I found a way! Here is my delicious vegan potato salad recipe.
Course Salad
Cuisine American
Keyword dill potato salad, gluten-free, living meatless, plant-based, recipe, vegan
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 6
Author Rachel Joy Olsen


Ingredients for the salad:

  • 1 pound or about 6 cups, potatoes, chopped
  • 1 bell pepper, chopped
  • 2 celery sticks, chopped
  • 1/4 cup red onion, chopped

Ingredients for the dressing:

  • 1 cup Veganaise
  • 1 Tbsp avocado or olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp mustard
  • 2 Tbsp maple syrup
  • 2 Tbsp fresh dill, finely chopped
  • 3 cloves garlic
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  1. Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat to medium-high heat and simmer for about 15-20 minutes or until soft.
  2. Once potatoes are soft, drain the water and allow to cool wither on the counter or in the fridge.
  3. In the meantime, place all sauce ingredients in the blender and blend until smooth. Add water if sauce is too thick.
  4. Chop bell pepper, celery sticks and red onion and place in a large bowl with the potatoes.
  5. Pour sauce on top of the veggies and mic thoroughly until fully coated.
  6. Top with a sprinkle of fresh dill or parsley and serve.

Recipe Notes

This salad will keep well in the fridge for about 5 days.