This creamy vegan dill potato salad is herby and packed with flavour. Made with tender baby potatoes, lots of fresh dill, spring onions and vegan mayo, it's the perfect side dish for BBQs, picnics, summer lunches and Packed Lunches.
Easy to make ahead, it tastes even better after a few hours in the fridge; it's a recipe you'll make on repeat. Love dill? Also try my Thousand Island Potato Salad for something a bit different, and you may also like this Dill Carrot Coleslaw or this Creamy Vegan Pasta Salad.
🧾 At-a-Glance - Dill Potato Salad
⏲️ Ready in: 25 minutes
👪 Serves: 3 - 4
🍽 Calories: 194 per serving
🧾 Main ingredients: Baby potatoes, fresh dill, mayo
👩🏻🍳 Suitable for: Vegan, dairy-free, egg-free, vegetarian & gluten-free
🍱 When to serve: Lunch at home, lunchboxes, picnics, BBQs or as a side with dinner
⭐ Why make THIS recipe: It's easy to make with simple ingredients and can be made ahead.
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📋 Key Ingredients
This winning potato salad is made with just a few simple ingredients.
The recipe card has the full ingredient list and the method.
- Potatoes - use a waxy potato like new potatoes and leave the skin on
- Mayo - I sometimes change things up and add finely grated fresh garlic to my mayo (I like Hellman's Vegan Mayo) for this salad
- Spring onions - are also called green onions or scallions, you can also add thinly sliced red onions
This recipe is a real keeper!
🌡️ Should Potatoes be Hot or Cold?
| Warm Potatoes | Cold Potatoes |
|---|---|
| Absorbs the flavours better | Firmer texture |
| Creamier texture | Easier to mix with toppings |
| Vegan mayo can thin with the heat | Less likely to break or crumble |
👩🏻🍳 Potato Guide
| Potato | Good for potato salad? | Why? |
|---|---|---|
| Charlotte | ⭐⭐⭐⭐⭐ | Holds shape well |
| Jersey Royals | ⭐⭐⭐⭐⭐ | Lovely flavour |
| Baby new potatoes | ⭐⭐⭐⭐⭐ | Creamy texture |
| Baby red potatoes | ⭐⭐⭐⭐ | Firm texture |
| Maris Piper | ⭐⭐ | Can become fluffy |
⭐ How to Make Dill Potato Salad
These step-by-step photos will show you how easy it is to make the best potato salad with dill.
The recipe card has the full ingredient list and method.
- Step 1: Cut the washed potatoes in halves or quarters depending on the size and boil or steam them until tender.
- Step 2: Leave the drained potatoes in a colander to steam dry and prepare the rest of the ingredients. Add the chopped spring onions to a mixing bowl.
- Step 3: Add the chopped dill to the bowl.
- Step 4: Next, add the dry, cooled potatoes and season.
- Step 5: Now add the mayo.
- Step 6: Mix well & taste to check if it needs more seasoning or dill. Enjoy!
🍔 BBQ or Picnic
At a BBQ or picnic serve this homemade dairy-free potato salad with:
- Vegan Burgers or Sausages - try these Black Bean & Peanut Burgers
- Grilled Vegetable or Tofu Kebabs - try these Jerk Tofu BBQ skewers
- Corn on the Cob - naked or foil-wrapped corn
- Sandwiches or Wraps
- Picnic Bites - like Vegan Cheese Swirls or Vegan Halloumi & Spinach Borek
💭 Vegan Dill Potato salad FAQs
Yes, and the flavours develop and make the potato salad taste even better.
Yes, you can use dried dill. Fresh dill is better, but if I run out, I often use dried dill. The mayo helps dehydrate and soften the dried dill. It's a good standby option.
It's a personal preference, but I prefer using baby potatoes, which are waxy potatoes and keep their firmness when cooked. You can use starchy potatoes, but they are more fluffy and more likely to fall apart. It depends on the qualities you are looking for.
You can add more onion, salt, or dill. A squeeze of lemon juice will also perk up potato salad.
Don't peel the potatoes when making potato salad as most of the nutrients are in the skin, so it's crazy to peel them. Just give them a good wash, The salad will look more rustic and appealing too!
🌯 Serve for Lunch With
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📖 Recipe
Dill Potato Salad
Ingredients
- 500 g baby potatoes (or other waxy potatoes), cut into chunks
- 6 spring onions sliced
- 20 g fresh dill chopped
- pinch salt and pepper
- 4-5 tablespoon vegan mayo
Instructions
- Once your potatoes are steam or boiled until tender and rinsed until cold, pat them dry with kitchen paper and pour them into a large bowl.
- Add the chopped spring onions and dill.
- Add the mayo and season with salt and pepper.
- Mix well and taste to see if it needs more salt or pepper.
- Serve and enjoy!
Notes
- You can keep this potato salad in the fridge for 3-4 days.
- Potato salad can be frozen in a freezer bag or airtight container for 2-3 months. To defrost it, leave it in the fridge overnight and give it a good stir before serving.
Graham says
I wasn't convinced the first time my wife made this when I saw all the dill she was adding, but I have to admit it's really good.
Jacqueline Meldrum says
You should trust me every time Graham. Just saying 🙂