Vegan Fresh Dill Potato Salad
Creamy, herby, and packed with bright flavor, this potato salad is the kind of dish that disappears fast at any cookout or potluck — and nobody will miss the eggs or dairy for a second. Baby Yukon Golds are the real star here: their naturally buttery texture holds up beautifully after boiling, so every forkful is tender without turning to mush. The dressing comes together with vegan mayonnaise, two kinds of mustard, and a splash of apple cider vinegar, creating a tangy, well-rounded base that clings to each potato half perfectly. Fresh dill does the heavy lifting on flavor, while thinly sliced celery and scallion greens add just enough crunch and bite to keep things interesting. One of the smartest moves in this recipe is letting the potatoes cool before dressing them — that short rest means the dressing actually absorbs into the potatoes rather than just sitting on top. A 30-minute chill in the fridge before serving takes it from good to genuinely great, making it an ideal make-ahead side for six. Whether you're cooking for a fully plant-based table or just want a crowd-pleasing salad that happens to be free of animal products, this one earns a permanent spot in the rotation.
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Learn more →Ingredients
6 servings
- 2 lbs baby yukon gold potatoes, halved
- 1 tsp salt, plus more for the cooking water
- 3 stalks celery, thinly sliced
- 4 scallions (green tops only), thinly sliced
- ¼ cup fresh dill, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
For the dressing
- ½ cup vegan mayonnaise
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- ½ tsp black pepper
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
- 2
Drain the potatoes in a colander and spread them out in a single layer on a sheet pan or large plate. Let them cool for 20–30 minutes, until no longer steaming and just barely warm to the touch.
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