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 254kcal
Author Gary White


  • 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


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.

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.

Next steps for pressure cooker and stovetop:

  • In a large mixing bowl - add mayo, Dijon, lemon juice, dill, salt, and pepper and whisk to combine well.
  • Then add potatoes to bowl and gently mix until fully combined.
  • Refrigerate for a few hours before serving.


Calories: 254kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 793mg | Potassium: 942mg | Fiber: 5g | Vitamin A: 65IU | Vitamin C: 28.5mg | Calcium: 75mg | Iron: 7.4mg