Vegan Potato Salad with Lemon, Dill and Dijon

I don't think this easy potato salad could actually be any easier to make. But don't let that fool you. It packs a massive flavor punch.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 254 kcal
Author The Foodie Eats


  • 3 lbs. gold potatoes peeled, cut into ¾ inch chunks
  • 4 cups water
  • 1/2 cup vegan mayo
  • 2 tsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 tsp. fresh dill finely chopped
  • 2 tsp. sea salt
  • 1/4 tsp. black pepper


  1. For pressure cooker: Add potatoes and 6 cups of water to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. For stovetop: Add potatoes to a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for about 10 unites - until barely tender. Transfer to a sheet pan to cool.
  3. In a large mixing bowl - add mayo, Dijon, lemon juice, dill, salt, and pepper and whisk to combine well.
  4. Then add potatoes to bowl and gently mix until fully combined.
  5. Refrigerate for a few hours before serving.
  6. Enjoy!
Nutrition Facts
Vegan Potato Salad with Lemon, Dill and Dijon
Amount Per Serving
Calories 254 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 793mg 33%
Potassium 942mg 27%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Protein 5g 10%
Vitamin A 1.3%
Vitamin C 34.5%
Calcium 7.5%
Iron 41.1%
* Percent Daily Values are based on a 2000 calorie diet.