Vegan Dill Potato Salad

This Vegan Dill Potato Salad combines hearty gold potatoes with a creamy vegan Dill Tahini Dressing and fresh aromatics.

It is the perfect side for a summer potluck or the average weeknight dinner.

It is ready in under 1 hour and is super easy, anyone can do it. If you can chop and stir, you’re set!

This recipe uses no mayo, making it completely whole-food plant-based, and oil-free.

For more tahini recipes, try this Garlic Tahini Dipping Sauce that goes perfectly with my Vegan Baked Falafel.

Why You’ll Love This Vegan Dill Potato Salad

• Simple & straightforward – This potato salad may look fancy, but I promise it is so easy. All you need to do is chop the veggies, mix the dressing, then mix everything together. Anyone can do it!
• Tasty warm or cold – This recipe is great when enjoyed right away at room temperature or after being chilled in the refrigerator.

Ingredients For Vegan Dill Potato Salad

• Yukon Gold potatoes – I just love the creamier texture and softer skin of Yukon Gold potatoes. You can use red potatoes if you prefer.
• Shallots & green onion – Any mild onion will work. Omit if you don’t like raw onion.
• Dill – Both fresh and dried dill are used in this recipe to really provide some powerful and delicious flavor.
• Tahini Dill Dressing – This easy dressing combines tahini, dill, and lemony flavors without any mayo or oil. It’s the perfect base for this potato salad, but you can feel free to adjust the spices to your liking.

Helpful Equipment For Vegan Dill Potato Salad

• Mixing bowls
• Chef’s knife
• Large stock pot

How to Make Vegan Dill Potato Salad

Start by prepping your potatoes. You can leave the skin on or peel them, totally your preference. I leave the skin on just to save time. Wash and chop the potatoes to a uniform size.

Place the potatoes in a large stock pot covered with about 2 inches of cold water. Bring the pot to a boil and let simmer until fork tender.

The time it takes to make the potatoes tender will depend on how large the pieces are. The smaller the pieces, the faster they will cook. For the size I chose (roughly 1.5″ cubes), fork-tender was achieved after about 10 minutes of boiling.

Once the potatoes have cooked, drain them and place them on a baking sheet to cool.

While the potatoes cool, chop the onions and dill, then mix the vegan dill tahini dressing by adding all ingredients into a large mixing bowl and stirring until a smooth consistency is reached.

Once the potatoes are cool, pour the dressing overtop the potatoes and veggies, then stir until everything is evenly coated.

Enjoy right away at room temp or refrigerate for 30 minutes to chill.

How to Store Vegan Dill Potato Salad

• Fridge: This vegan potato salad will last 3-5 days in the refrigerator. It lasts a bit longer than normal potato salad because there is no oil, dairy, or egg posing potential food safety concerns. Yay!

More Tips for Making Vegan Dill Potato Salad

• Not Vegan? Add shredded parmesan cheese to the dill tahini dressing. Top with diced pancetta or bacon.
• Gluten-free? You are all set! This recipe is already gluten-free.
• Want to mix it up? Add more veggies or use multiple colors of potatoes for this salad.

Frequently Asked Questions About Vegan Dill Potato Salad

Can you make this potato salad ahead of time?

Yes! You can make this potato salad up to 48 hours ahead of when you want to eat it. Keep it refrigerated in an air-tight container.

Is this potato salad oil-free?

Yes! The dill tahini dressing contains no oil or mayo, so this recipe is totally oil-free and whole-foods plant-based

Last Updated on February 14, 2025