For a delicious twist on a classic potluck dish, try this vegan potato salad recipe with dill, mustard, and scallions. This no mayo version is sure to be a winner!
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I think I have a new favorite recipe on here. Ok, I say that a lot, but this one is SO GOOD!
Will and I are both not the biggest potato salad people. It gets the job done, but it’s not my first choice if I see it on a spread.
My opinions have changed, however, with this healthy, delicious, vegan potato salad recipe! It’s creamy without even really trying (from olive oil and mustard, not mayo) and bursting with freshness from green onions and dill.
And it just so happens to be a great dish for the upcoming Easter holiday and summer cookout season. Plus, it takes only 30 minutes to prepare. You don’t have to roast or mash the potatoes like you do for other holiday dishes.
How to Make Vegan Potato Salad
First, gather your ingredients: red potatoes, fresh green onions (scallions), dill, olive oil, Dijon mustard, white wine vinegar, and some salt and pepper.
Once you have those on hand, follow this seamless process to get to potato salad heaven!
- Bring a large pot of salted water to a boil. Don’t fill it all the way to the top, though, because you don’t want boiling water to splash on you when you put the potatoes in the pot in step #2.
- Quarter the potatoes and add them to the boiling water. Let them cook for ~16-18 minutes. You want them to be fork tender, but not so tender that they fall apart and get overly mushy. I recommend checking them at 10 minutes and then again every couple of minutes until they are the texture that you want.
- While the potatoes are cooking, slice the scallions and fresh dill. Whisk together the olive oil, dijon mustard, and white wine vinegar (you can sub any light-colored vinegar or red wine vinegar) in a small bowl.
- Drain and rinse the potatoes immediately. Add them to a large bowl with the scallions and dill. Pour over the dressing and use a rubber spatula to mix it all up!
Serving and Storage Tips
This vegan potato salad recipe tastes delicious warm or cold. If you want to serve it cold, cover the bowl with plastic wrap and store in the fridge for at least 30 minutes and up to a few hours before serving.
Serve with beef or veggie burgers, fish, chicken, skewers, or any type of grilled protein. Add some fresh watermelon and a side of greens for a complete meal.
Want to try a similar dish while you’re here? Check out the Radish Potato Salad (that’s actually potato-less)!
How long does vegan potato salad last?
This recipe will last for about 3-4 days in the fridge. It tastes best when it’s served the day you make it. But I have made it the day before serving in the past and it turned out just fine. It’s up to you!
FYI – if you store it in the fridge for more than a few hours or overnight, the olive oil may solidify. Let it sit at room temperature for a half hour or so, to ensure that the olive oil gets back to its normal consistency. Give it a good stir before eating.
If you bring potato salad to a potluck and it’s sitting in hot temperatures for more than a couple of hours, it’s best to discard it afterwards. (This is especially true if the potato salad is made with mayo…this one isn’t, but better safe than sorry.)
So, friends, I hope you enjoy this recipe! And while you’re at it, check out these other delicious dishes for spring holidays and summer cookouts.
- Greek Yogurt Coleslaw with Radishes
- Italian Marinated Green Bean Salad
- Healthy Greek Yogurt Broccoli Salad
- Easy Italian Zucchini Kabobs
- Double Pepper Mango Salsa
If you make this vegan potato salad recipe, I’d love to hear how you like it. Please rate/review using the stars on the recipe card or in the comments section. For similar recipes, sign up for the weekly newsletter.
Vegan Potato Salad Recipe
- 1 pound baby red potatoes - washed, dried, and quartered
- ½ teaspoon salt
- 2 tablespoon dill - freshly chopped, more to taste
- ½ cup sliced scallions - about 5 (~1 bunch)
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Sea salt - to taste
- Black pepper - to taste
- Bring a large pot of water with ½ teaspoon salt to boil. Be careful not to fill it too high, because you don't want hot water splashing on you when you put the potatoes into the pot.
- Add the potatoes. Cook for 16-18 minutes or until the potatoes are fork tender but not overly soft. I recommend checking on the potatoes at 10 minutes and then again every couple of minutes until they are as soft as you want them. Drain the potatoes in a colander and rinse with cold water.
- While the potatoes are cooking, chop the dill and scallions, and whisk together the olive oil, dijon, and vinegar. Add the potatoes, dill, and scallions to a large mixing bowl. Pour the dressing over the salad and mix until well coated. Add salt and pepper, and perhaps more dill, to taste.
- Serve warm or at room temperature, or cover and put in the fridge for 1 to 2 hours to serve cold. Enjoy!
- This potato salad can last in the fridge for 3-4 days, but tastes best when served on the day you make it.
- If the olive oil solidifies during refrigeration, let the potato salad sit at room temperature for about 30 minutes. Stir well before serving.
- Sub chives for dill, or use both herbs for more fresh taste.
This post was originally published in June 2018. It was updated in April 2020.
Enjoy! – Lizzie
Hi Lizzie! I think you’ve done it again. LOVE all the ingredients and so glad to see you leave the skins on the little red potatoes. I have done this for years when making either hot or cold potato salad but maybe dice my potatoes till slightly smaller….and they do cook fast!
I like the idea of making just a small batch for me…and that’s easy.
It was so nice to see you!! I’m glad you like the flavor combination here and that you also leave the skins on your potatoes. Adds some extra fiber!! 🙂