Lemon, fresh dill, and Dijon give this vegan potato salad its flavor. Creamy gold potatoes and vegan mayo do the rest. You can cook the potatoes on the stovetop or in the Instant Pot; both methods are below.
The 25 minutes of prep and cooking does not include chilling. Refrigerate the finished salad for a few hours before serving.
Real Talk
I grew up eating deviled egg-style potato salad at every holiday meal. With a dozen eggs and traditional mayo, it definitely wasn’t vegan. When I set out to make a plant-based version, I knew I couldn’t rely on the deviled egg flavor. So I went in a different direction: fresh dill, lemon juice, and Dijon.
Ingredients and a Few Useful Details
- Gold potatoes: I chose them for their creamy texture. Peel 3 pounds and cut them into ¾-inch chunks.
- Vegan mayo: Use ½ cup. I have not tested this recipe with homemade vegan mayo.
- Dijon and lemon: Use 2 teaspoons Dijon and 2 tablespoons lemon juice. Bottled lemon juice can be used if that is what you have.
- Fresh dill: Use 1 teaspoon finely chopped. I prefer fresh dill here for its flavor. Dried dill does not need to be cooked, but this recipe was written with fresh dill.
- Seasoning: The 3 teaspoons of sea salt are divided: 1 teaspoon in the cooking water and 2 teaspoons in the dressing. The dressing also gets ¼ teaspoon black pepper.
How to Make Vegan Potato Salad
Stovetop Method
The process photos below show the stovetop method. Add the peeled, ¾-inch potato chunks to a large pot, cover with cold water, and add 1 teaspoon sea salt. I prefer starting the potatoes in cold water rather than dropping them into boiling water.
Bring to a boil, then reduce the heat to medium-low. Simmer for about 10 minutes, until barely tender. You want the pieces to hold their shape when mixed.
Transfer the potatoes to a colander and drain completely.
Instant Pot Method
Add the peeled, ¾-inch potato chunks, 4 cups water, and 1 teaspoon sea salt directly to the cooker. This method cooks the potatoes in the water; it does not use the basket setup from my egg-based potato salad.
Lock the lid and cook at High Pressure for 4 minutes. Quick-release the pressure, wait until the cooker has fully depressurized, then open the lid. Pour the potatoes into a colander and drain completely.
Make the Dressing
While the potatoes cook, add the vegan mayo, Dijon, lemon juice, fresh dill, remaining 2 teaspoons sea salt, and black pepper to a large mixing bowl.
Mix well so the seasonings are evenly distributed before the potatoes go in.
Fold and Chill
Add the drained potatoes to the dressing.
Fold gently until coated. Avoid overmixing; we want potato salad, not mashed potatoes.
Cover and refrigerate for a few hours before serving. That chilling time is in addition to the prep and cooking time.
Serving and Storage
This is the eggless potato salad I would put beside sautéed collard greens for a meatless plate. For the rest of the holiday menu, see my Thanksgiving Dinner Game Plan.
Keep the salad refrigerated at 40°F or below and use within 3–4 days. Return it to the refrigerator within 2 hours of serving, or within 1 hour if the temperature is above 90°F.
📖 Recipe
Vegan Potato Salad with Lemon, Dill and Dijon
Equipment
- 1 6-quart Instant Pot or electric pressure cooker (pressure method)
- 1 Large pot (stovetop method)
- 1 Colander
- 1 Large mixing bowl
Ingredients
- 3 lbs. gold potatoes peeled, cut into ¾ inch chunks
- 4 cups water
- ½ cup vegan mayo
- 2 tsp. Dijon mustard
- 2 Tbsp. lemon juice
- 1 tsp. fresh dill finely chopped
- 3 tsp. sea salt divided
- ¼ tsp. black pepper
Instructions
For pressure cooker:
- Add the peeled, ¾-inch potato chunks, 4 cups water, and 1 teaspoon salt directly to the cooker. Lock the lid and cook at high pressure for 4 minutes. Quick-release the pressure and wait until the cooker has fully depressurized before opening. Pour the potatoes into a colander and drain completely.
For stovetop:
- Add the peeled, ¾-inch potato chunks to a large pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, until barely tender. Pour the potatoes into a colander and drain completely.
Next steps for pressure cooker and stovetop:
- While the potatoes cook, combine the vegan mayo, Dijon, lemon juice, fresh dill, remaining 2 teaspoons salt, and black pepper in a large mixing bowl. Mix well.
- Add the drained potatoes and fold gently until coated. Avoid overmixing so the potatoes hold their shape.
- Cover and refrigerate for a few hours before serving.
Notes
- Timing: The 25 minutes of prep and cooking does not include chilling. Refrigerate the finished salad for a few hours before serving.
- I prefer fresh dill for this recipe. Dried dill does not need to be cooked, but this recipe was written with 1 teaspoon fresh dill.
- I have not tested this recipe with homemade vegan mayo.
- Bottled lemon juice can be used if that is what you have.
- Keep refrigerated at 40°F or below and use within 3–4 days. Return to the refrigerator within 2 hours of serving, or within 1 hour above 90°F.
Nutrition
Made this recipe? Leave a star rating and tell me how it turned out.
Jill
This is my go-to potato salad! I love the texture without crunchy onions or celery! I usually
double up on the sauce and have been known to substitute vegan yogurt for some or all of the mayo if I’m wanting to lighten it up. It’s always a hit at the barbecues and get-togethers. Thanks for the great recipe!
Matthew
Yummy!!!!!