This vegan potato salad with dill is a summertime classic that is completely mayo-free and tossed in a creamy cashew sauce. It's a side dish that's perfect for bringing along to a pool party, BBQ, or potluck!
I have perfected this veganized version of a side dish you see at almost every summer get-together! The base of this vegan potato salad with dill is simple with just potatoes, crunchy celery, red onion, and green onions.
The cashew sauce is made by blending up soaked cashews with garlic, apple cider vinegar, salt, pepper, and dill. It is everything you want in a potato salad... tangy, creamy, and zesty! Oh and how could I forget? It's a crowd-pleasing recipe that everyone will love!
What Type of Potato is Best for Potato Salad?
When it comes to potato salad, you don’t want to just buy any old potato. In general, you want a potato with thinner skin. That’s because these potatoes are less starchy and will hold up better in the cooking and mixing process.
If you prefer a creamier potato salad, you can use a starchier potato like the classic russet. Otherwise, Yukon Gold is a great choice due to its thinner skin and the fact they hold up well during the cooking process.
This vegan potato salad with dill contains all of your favorite ingredients to get that classic potato salad flavor and texture!
- Yukon Gold potatoes – As I mentioned, Yukon Gold potatoes are my pick for this recipe. They have thin skin that is able to be peeled off after cooking easily. Also, they have a creamy flavor that pairs wonderfully with the other flavors and textures in this recipe.
- Celery stalks – Celery is a classic potato salad ingredient that helps provide some delicious crunch! Red onion – Red onion is another classic potato salad ingredient that provides more crunch and a nice bite. Feel free to cut them up smaller or larger according to your preference.
- Green onions – For extra flavor, this recipe calls for both red and green onions (also known as scallions or chives). These go super well with potatoes, which is why they’re often used for baked potatoes.
- Raw cashews – Cashews will be the base of your creamy potato salad dressing. They’re full of healthy fats and help make this dressing nice and creamy.
- Water – You can use water or plant milk if you prefer. (Of course, just avoid a highly sweetened or flavored plant milk.)
- Garlic – Garlic is part of the allium family (along with onions) and helps add more delicious flavor here. You can substitute garlic powder if you don’t have garlic cloves on hand.
- Apple cider vinegar – Apple cider vinegar helps give this a delicious tanginess. You’re welcome to substitute other kinds of vinegar, but I find that ACV works best.
- Dijon mustard – Dijon mustard helps add more tang and bite to this potato salad.
- Salt – It can be tempting to skip or reduce the salt, especially if you’re health conscious, but a little salt really helps bring out the other flavors.
- Black pepper – Freshly cracked black pepper is best as it’s more aromatic (and thus more flavorful).
- Fresh dill – You can use dry dill if that’s what you have, but fresh dill is best for a delicious flavor and nutrition boost.
Tips for Making the BEST vegan Potato Salad
Here are some handy tips for making the very best vegan potato salad!
- Salt the cooking water generously so more of the flavor comes out in the potatoes
- Cook the potatoes whole so they don’t get waterlogged
- Place the potatoes in an ice bath to allow them to cool completely before adding the sauce
- To get even more zing, add a little apple cider vinegar and salt over the potatoes after you dice them to really let the flavor sink in
- You can leave the skin on or off depending on your preference. For a more rustic vibe, leave the skin on. If you don’t want the skin, be sure to peel them after they’ve cooled down following cooking (the skins should come off easily)
- Soak your cashews first to get a thick and creamy sauce without any grit once it’s been blended
How to Make Vegan Potato Salad with Dill
Add the potatoes to salted, boiling water on the stovetop and cook for 15-25 minutes or until fork-tender.
When the potatoes are done cooking, drain and place them in an ice bath for a few minutes to cool completely. Chop into bite-sized pieces and add to a large mixing bowl.
While the potatoes are cooking, prepare the sauce by adding all of the sauce ingredients except the dill to a high-speed blender. Blend until smooth and creamy. Then, add the dill and pulse a few times until incorporated.
Pour the sauce over the potatoes and gently mix until the potatoes are all covered in the sauce.
Refrigerate for at least an hour before serving. Store in an airtight container in the refrigerator for up to three days.
Potato Salad Add-Ins
Here are some tasty add-in options that can help your potato salad stand out from the pack!
- Crumbled vegan bacon (fun fact: even “traditional” bacon bits are often vegan because they’re made from textured vegetable protein)
- Fresh herbs
Why You'll Love This Recipe
This vegan potato salad with dill recipe will be your new go-to side because it's...
- Easy – This is a super simple dish that comes together quite easily. In essence, you’re simply boiling potatoes and preparing the sauce. You can also easily prep it in advance and store it in the fridge for up to three days.
- Healthier than traditional potato salad –Thanks to the cashew-based sauce and fresh herbs, this veganized potato salad is healthier than most traditional potato salads (that come slathered in mayonnaise).
- Perfect for summery get-togethers – Potato salad is a classic staple of warm-weather get-togethers, and this recipe will be a sure crowd-pleaser at your next BBQ or potluck.
Let me know if you try this recipe for vegan potato salad with dill, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
More Vegan Summer Recipes to Try:
- Mexican Street Corn
- Strawberry Banana Popsicles
- Mediterranean Chickpea Salad
- No-Churn Cake Batter Ice Cream
- Strawberry Lime Popsicles
- Frozen Yogurt Bark with Berries
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