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Dill Pickle Potato Salad

  • Author: Lexi
  • 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
  • 1/2 cup finely chopped shallots or onion
  • 1 tbsp garlic, finely minced
  • 1 tsp salt
  • 1/2 tsp pepper


  • 1/3 cup mayo (vegan or regular)
  • 1 1/2 tbsp dijon mustard
  • 2 tsp liquid from dill pickle jar


  • 3/4 cup dill pickles, diced finely
  • 1 cup thinly sliced celery
  • 1 tbsp fresh dill, minced
  • Salt and pepper to taste
  • Optional: tofu bacon bits


  1. Preheat oven to 375˚F.
  2. 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.
  3. Meanwhile, if adding tofu bacon, follow these instructions (using the pan method instead of the oven).
  4. Whisk together dressing and set aside.
  5. 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