This vegan dill pickle potato salad is EVERYTHING; it's creamy, tangy, refreshing and made with roasted potatoes for a bit of extra texture. Perfect as a summer side dish or light lunch.
Best potatoes for potato salad
For this salad, we use baby potatoes, aka new potatoes. True to their name, they're small in size and come in an assortment of colors, including red-skinned, white-skinned, and a deep purple.
They're rich in flavor and hold up well when cooked, making them a great option for potato salad. Plus, since they're so small, they're easy to prepare.
Fingerling potatoes and yukon gold potatoes both work as substitutes in this recipe as they have similar textures.
- Roasted baby potatoes: tossed in a mixture of thinly diced shallots, garlic, olive oil, dijon mustard, salt and pepper for extra flavor, then roasted to crispy, fork tender perfection.
- Mayo: vegan or regular
- Dijon mustard
- Dill pickles + pickle juice: This recipe calls for both diced dill pickles and pickle juice, which is used in the dressing.
- Celery: for a bit of textural contrast and fresh flavor.
- Fresh dill
- Optional (but highly encouraged): tofu bacon bits! They add salty, chewy, smoky flavor that pairs perfectly with potatoes. Of course, if you're not vegan, feel free to use regular bacon.
Lots of leftover fresh dill? Use in homemade quick pickles, dill pickle soup, or spicy pickled dilly beans.
First things first, get the oven preheating to 375˚F for the potatoes.
Prep your potatoes, shallots and garlic, then toss in olive oil, dijon mustard, salt and pepper. Spread into an even layer on a sheet pan and roast for 30-45 minutes.
Stir once or twice while roasting to ensure even cooking. They're done with they are fork tender and slightly browned and crispy. Set aside and let cool before adding to the salad.
While the potatoes are cooking, get started on your tofu bacon (if using). Follow the instructions in this post for the BEST crispy vegan bacon!
Next, whisk together the dressing ingredients.
Prep the remaining salad ingredients (pickles, celery and dill). Once the potatoes are cool to the touch, add everything to a large bowl and toss well to coat.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
If you're using vegan mayo, you don't have to worry too much about leaving it out on the counter. However, if you are using regular mayo, don't let it sit out for longer than 2 hours – be sure to refrigerate ASAP.
Absolutely! If you don't want to worry about your potato salad getting soggy, you can always prep the potatoes and other ingredients separately, then toss them in the dressing just before serving.
If you're serving the salad within 24 hours, go ahead and mix everything together at once – it actually gets more flavor the longer it sits.
This recipe does contain mayo, but if you're not a fan, you can substitute with an oil and vinegar based dressing, like the one in this recipe.
Just about anything you'd serve at a summer cookout. A few of our favorites: Grilled Cauliflower Steak with Chimichurri, Grilled Corn, Black Bean & Avocado Salad and BBQ Grilled Tofu Skewers.
If you're not vegan, grill up some chicken, fish, or another protein of choice.
More side dishes you'll love:
- Cucumber Avocado Gazpacho: the best 10 minute summer soup recipe!
- Vegan Ceviche
- Zucchini Fritters with Lemon Cashew Cream
- Polenta Fries with Marinara
- Sweet & Spicy Cucumber Salad
If you make this vegan dill pickle roasted potato salad, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
Dill Pickle Potato Salad
- Total Time: 1 hour
- Yield: Serves 6
- Diet: Vegan
This vegan dill pickle salad is EVERYTHING; it's creamy, tangy, refreshing and made with roasted potatoes for a bit of extra texture. Perfect as a summer side dish or light lunch.
- 6 cups baby potatoes, quartered
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- ½ cup finely chopped shallots or onion
- 1 tbsp garlic, finely minced
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup mayo (vegan or regular)
- 1 ½ tbsp dijon mustard
- 2 tsp liquid from dill pickle jar
- ¾ cup dill pickles, diced finely
- 1 cup thinly sliced celery
- 1 tbsp fresh dill, minced
- Salt and pepper to taste
- Optional: tofu bacon bits
- Preheat oven to 375˚F.
- Quarter potatoes and prepare shallots and garlic. In a small bowl, whisk together olive oil, dijon, salt and pepper and pour over potato/shallot mixture, tossing well to coat. Spread evenly on a sheet pan and roast for 30-45 minutes, until fork tender and slightly browned and crispy.
- Meanwhile, if adding tofu bacon, follow these instructions (using the pan method instead of the oven).
- Whisk together dressing and set aside.
- Prep remaining salad ingredients and add to a large mixing bowl. Once roasted potatoes have cooled, add to bowl, then toss with the dressing and serve.
If you're not vegan, feel free to use regular fried bacon bits instead.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Serving Size:
- Calories: 274
- Sugar: 3.3 g
- Sodium: 1237 mg
- Fat: 16.3 g
- Saturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 27.8 g
- Fiber: 4.6 g
- Protein: 4 g
- Cholesterol: 8.2 mg
Keywords: dill pickle potato salad
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