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Overhead view of vegan potato salad on a plate garnished with dill.

Simple Vegan Potato Salad with Dill

  • Author: Lexi
  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan


This simple vegan potato salad with dill is a crowd-pleasing summer favorite that will impress vegans and non vegans alike. It's super easy to make, family-friendly, and BBQ-approved.


Units Scale


  • 3 pounds of baby potatoes, halved
  • 3 tablespoons fresh dill, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 1/2 cups diced celery
  • 1/2 cup finely diced shallot
  • 1/4-1/2 teaspoon salt
  • Pepper to taste


  • 1/4 cup olive oil
  • 3 tablespoons vegan mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon agave or maple syrup


  1. Bring 5 quarts of water + 2  tablespoons of salt to a boil in a large pot. Add potatoes, reduce heat and simmer for 15-20 minutes, until just fork tender. Drain and rinse in cold water and set aside to cool. 
  2. While the potatoes are cooking, add all dressing ingredients to a small mixing bowl and whisk until smooth. 
  3. Optional: to remove the "bite" from the raw onion or shallot, rinse the diced shallot in a colander under very hot water for 30 seconds, then under cold water for 15 seconds.
  4. Add shallots, celery, dill, and parsley to a large mixing bowl along with the potatoes. Pour dressing over the vegetables and toss gently to coat. Season with more salt and pepper if desired. Refrigerate potato salad for at least 1 hour before serving. 


You can make this salad up to 3 days in advance. Cook your potatoes and store in an airtight container in the fridge, and mix together your dressing and store that in a separate airtight container.

The dressed salad will last in the fridge for about 2-3 days, but we'd recommend eating within the first day (it's best fresh!). 

Let your salad sit: this is totally optional, but we like setting the salad aside for an hour or two in the fridge so that the potatoes can essentially "marinate" in the dressing and soak up all of that delicious flavor.

We used a smaller variety potato variety in this salad. If you're using a larger potato, your cooking time may vary. To test the doneness of your potatoes, simply stick a fork in them while they're boiling. If the fork slides in with a little bit of resistance, they're done. The potatoes should be fork tender, but not falling apart.

Adding your potatoes to an ice bath (or running under very cold water) after boiling halts the cooking process and prevents overcooking. 

  • Prep Time: 10 minutes
  • Chill Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Salads
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 216
  • Sugar: 3.7 g
  • Sodium: 289.1 mg
  • Fat: 9.1 g
  • Carbohydrates: 31.1 g
  • Fiber: 5.1 g
  • Protein: 3.9 g

Keywords: simple vegan potato salad with dill