How to Make Vegan Dill & Dijon Potato Salad (Perfect for Fourth of July)
This vegan Dill and Dijon Potato Salad is the most delicious vegan twist on a classic American dish. It’s creamy, tangy, and crunchy in all the right places and made with simple ingredients like vegan mayo, dill pickles, and celery. Whether you’re hosting a backyard BBQ or heading to a summer potluck, this easy vegan potato salad makes the perfect Fourth of July side dish.
How to Make this Recipe:
What You’ll Need:
- Russet Potatoes
- Celery
- Red Onion
- Fresh Rosemary
- Vegan Mayo
- Dill Pickles
- Apple Cider Vinegar
- Dijon Mustard
- Salt
- Pepper
- Paprika
Why You’ll Love This Vegan Potato Salad Recipe
Perfect for the summer – Ideal for your vegan Fourth of July menu.
Classic texture, no dairy – Just as rich and comforting as the original, without any eggs or dairy!
Packed with flavor – Dill pickles, Dijon mustard, and fresh rosemary give this potato salad a refreshing, tangy bite.
Prep-friendly – Make it ahead and chill it for the best flavor.
Recipe Notes
- Sub in baby Yukon Gold potatoes if you prefer a creamier texture with the skin on.
- Add a splash of pickle juice to the sauce for extra tang.
- For a smokier finish, try smoked paprika instead of sweet.
FAQs
Is potato salad vegan?
Traditional potato salad is typically made with mayo and sometimes toppings like hard boiled eggs or bacon, but this version skips eggs and dairy, making it 100% vegan.
Can I make this ahead?
Yes! It actually tastes better the next day as the flavors develop.
What goes well with this potato salad?
Grilled veggies, vegan burgers, baked beans, corn on the cob, or anything smoky and summery!
{If you like this recipe you’ll love my GARLIC MASHED POTATOES and my BUFFALO CAULIFLOWER NACHOS.}
Vegan Dill & Dijon Potato Salad
Ingredients
- 3 lbs Russet Potatoes
- 1 cup Vegan Mayo
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 2 Dill Pickles, finely chopped
- 2 stalks Celery, finely sliced
- ¼ Red Onion, finely diced
- 1 sprig Rosemary, finely chopped
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ tsp Paprika
Instructions
- Rinse all of your potatoes and add to a pot of cold water. Bring the potatoes to a boil, covered, then reduce to a simmer. Cook until fork tender.
- Drain and rinse to cool the potatoes down. Once cool, use your hands to slide the peel off.
- Chop potatoes into chunks and set aside.
- To your serving bowl, add the vegan mayo, apple cider vinegar, dill pickles, celery, onion, rosemary, sea salt, pepper, and paprika. Whisk well until combined.
- Add the potatoes into the bowl and use a spatula to gently distribute the sauce.
- Keep covered in the fridge for up to a few days. I enjoy this recipe best chilled, but you can enjoy it immediately after finishing up.