Creamy Vegan Dill Potato Salad

This creamy vegan dill potato salad is made without mayo. It's an eggless, dairy-free potato salad that's a hit at picnics and parties!

I started making this vegan dill potato salad 10 years ago for a good friend's birthday picnic potluck. It was the first real dish I made after having my kid, so I was extra excited for a chance to get cooking! 

We had lots of dill and carrots on hand, so I decided to use them in the potato salad. Sometimes a fridge cleanout makes the best recipe. This is one of those times.

The base for this recipe is a dill cashew cream based on my garlic cashew cream recipe. If dill isn't your thing, you can make creamy vegan potato salad with just the cashew cream and omit the dill.

Ingredients and substitutions

• potatoes - You can make this potato salad recipe with any potatoes you like. If you use red, yellow, or white potatoes, you don't have to peel them. These potatoes have a thin skin that won't interfere with the creamy texture of this dish. For russet or Idaho potatoes, you do need to peel. Russets have a thicker skin, and this potato salad is all about texture.
• carrots and celery - crunchy carrot and celery are such a great flavor and texture contrast to the potatoes and the creamy dill dressing! If you don't like celery, you can omit it or replace it with more carrots.
• green onion - Any good potato salad recipe has onion in it! If you prefer, you can use sweet or red onion instead.
• cashews - Cashews are the base for your dilly vegan potato salad dressing. See tips section for a nut-free option.
• fresh garlic - Garlic adds umami flavor and a little bite to the dressing.
• lemon juice - This is your acidic flavor. You can use rice vinegar or apple cider vinegar instead.
• yellow mustard - If you haven't tried putting mustard into your potato salad, I recommend changing your life today!
• fresh dill - You can use dried dill, if needed.
• salt and pepper - This is for seasoning the dressing to taste.

How to make vegan dill potato salad

Cook your potatoes using your preferred method. I like to dice mine up and cook them in the Instant Pot with a half cup of water for five minutes at high pressure with a 10-minute natural release.

If you prefer to cook your potatoes on the stovetop, dice them up and add them to a saucepan with enough water to cover. Bring to a boil, then simmer them, covered, for 15-20 minutes, until they're fork-tender.

While the potatoes cook, make the dill cashew cream sauce by blending the cashews, water, garlic, lemon juice, and mustard until they're completely smooth.

Stir in the dill, then season to taste with salt and pepper.

In a large bowl, toss together the drained potato with the carrots, celery, and green onions.

Toss the cashew cream with the potato mixture, and chill the salad until you're ready to serve.

Storage directions

Leftover vegan dill potato salad will keep for up for three to four days in a covered container in the refrigerator.

Frequently asked questions

More vegan potato recipes

📖 Recipe

Creamy Vegan Dill Potato Salad

This creamy vegan potato salad doesn't use any vegan mayo! Instead, it gets its richness from quick and easy dilly cashew cream.

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Course: Side Dish

Cuisine: Vegan

Keyword: creamy vegan potato salad, vegan dill potato salad, vegan potato salad

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 195kcal

Author: Becky Striepe

Ingredients

• ▢ 4 cups diced potato

For the dressing

• ▢ 1 cup cashews - soaked in hot water for 10 minutes
• ▢ ½ cup water
• ▢ 2-4 cloves garlic
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons yellow mustard
• ▢ ¼ cup of fresh dill - chopped (or 1 tablespoon dried)
• ▢ ¼ teaspoon sea salt
• ▢ extra salt and black pepper - to taste

For the rest of the potato salad

• ▢ 1 cup diced carrot - see note
• ▢ 1 celery stalk - minced
• ▢ ¼ cup chopped green onion - green and white parts

Instructions

Cook the potatoes.

• ▢
  Instant Pot Method: Add the potato pieces to the Instant Pot with ½ cup of water. Cook for five minutes at high pressure with a 10-minute natural release. Drain the potatoes.
• ▢
  Stovetop Method: Add the potatoes to a saucepan with enough water to cover. Bring to a boil, then simmer, covered, for 15-20 minutes, until they're fork-tender. Drain the potatoes.

Make the dressing while the potatoes cook.

• ▢
  In your blender or food processor, combine the remaining ingredients -- except the dill and the extra salt and pepper -- and blend until smooth. Stir in the dill, then season to taste with salt and pepper.

Assemble the potato salad.

• ▢
  In a large bowl, toss together the potato, carrots, celery, and green onions. Toss the cashew cream with the potato mixture, and chill the salad until you're ready to serve.

Notes

• Choosing your potatoes: Use whatever sort is your favorite or what's in the pantry. If your potatoes have a thin skin, there's no need to peel. Thicker-skinned potatoes, like russets, do need peeling though.
• Carrot pro tip: Don't feel like dicing up carrots? Grab a bag of shredded carrots instead to save on prep time!
• About the cashew cream: No cashews? No problem! You can omit the cashews, water, and lemon juice and mix ¾ cup vegan mayo with the yellow mustard and dill to make a dilly mayo instead.

Nutrition

Nutrition Facts

Creamy Vegan Dill Potato Salad

Amount per Serving

Calories

195

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

5

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Sodium

 

95

mg

4

%

Potassium

 

645

mg

18

%

Carbohydrates

 

26

g

9

%

Fiber

 

4

g

16

%

Sugar

 

3

g

3

%

Protein

 

6

g

12

%

Vitamin A

 

2823

IU

56

%

Vitamin C

 

25

mg

30

%

Calcium

 

37

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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