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    Home » Simple Vegan Recipes » Appetizers and side dishes

    Creamy Vegan Potato Salad with Dill

    Last Modified: Apr 17, 2020 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print
    serving bowl of vegan potato salad
    image collage of making vegan potato salad with text overlay
    image collage of potato salad ingredients with finished potato salad with text overlay

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

    overhead photo of vegan potato salad in a white serving bowl on a blue table surrounded by potatoes and fresh dill

    I originally made this vegan potato salad seven years ago for a good friend's birthday picnic potluck.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 left from a soup that my pops made when he visited, along with a few other veggies from the same visit. Sometimes a fridge cleanout makes the best recipe. This is one of those times.

    Jump To:
    • Choosing your potatoes
    • Cooking your potatoes
    • Making the dilly cashew cream
    • What goes with potato salad?
    • Creamy vegan potato salad with dill

    blue table with glass bowls of cubed potatoes, diced vegetables, garlic cloves, whole potatoes, soaked cashews, and a blender blade

    Choosing your potatoes

    You can make this potato salad recipe with any potatoes you like, as long as you end up with four cups of diced potatoes. What may change is the preparation.

    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.

    Cooking your potatoes

    Like with potato choice, you have options here! The Instant Pot is my preferred method for cooking diced potatoes, but you can boil these on the stove instead, if you don't have a pressure cooker.

    To prepare your potatoes, wash them well, then dice them into 1" pieces.

    In the Instant Pot, combine the potatoes with ½ cup of water. Cook at high pressure for five minutes, then do a 10-minute natural release.

    On the stovetop, combine the potatoes with enough water to cover in a medium saucepan. Bring them to a boil, then simmer, uncovered, for 10-15 minutes. You want them fork-tender.

    Drain the cooked potatoes, and toss them with the chopped green onion, minced celery, and diced carrots.

    image collage of making the dilly cashew cream dressing for the potato salad

    Making the dilly cashew cream

    I adapted the dressing recipe for this vegan potato salad from my garlic cashew cream sauce. There are just a couple of small changes.

    Instead of lemon juice, this sauce gets its acidity from yellow mustard. Don't you love yellow mustard in a potato salad? Me, too!

    Throw the soaked cashews (raw or roasted is fine), fresh water, garlic, and mustard into your blender. Then, puree until completely smooth.

    After blending, you'll stir in fresh or dried dill. 

    I recommend that you start soaking the cashews before you begin preparing the potatoes and other veggies. That way, you will be ready to make the sauce while the potatoes are cooking. This sauce is best if it can sit for a few minutes, so the flavors have a chance to meld.

    When the potatoes finish cooking, toss them together with the carrots, celery, and green onions. Fold in the dilly cashew cream, and serve!

    image collage showing mixing the potatoes and vegetables, adding the dill sauce, and mixing up the potato salad in a glass mixing bowl

    What goes with potato salad?

    Really, what doesn't go with this vegan potato salad? It's a great side dish for lunch, dinner, picnics, and potlucks. 

    Here are some ideas for what to pair with it:

    • a veggie burger with all the fixin's
    • grilled veggie sausage or veggie dogs
    • baked tofu or nutritional yeast tofu and a side of roasted vegetables
    • my easy baked quinoa lentil meatloaf
    • a taco salad -- double salad power!
    • Buffalo cauliflower

    In my estimation, anything that would pair well with a baked potato or mashed potatoes goes well with potato salad, too.

    serving bowl of vegan potato salad

    Creamy vegan potato salad with dill

    This creamy vegan potato salad doesn't use any vegan mayo! Instead, it gets its richness from quick and easy dilly cashew cream.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Side Dish
    Cuisine: Vegan
    Keyword: vegan potato salad
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 195kcal
    Author: Becky Striepe

    Ingredients

    For the potato salad

    • 4 cups diced, cooked potato - see notes about choosing and cooking them
    • 1 cup diced carrot - see note
    • 1 celery stalk - minced
    • ¼ cup chopped green onion - green and white parts

    For the dilly cashew cream (see note)

    • 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

    Instructions

    • In a large bowl, toss together the potato, carrots, celery, and green onions. Set this aside.

    Make the dilly cashew cream.

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

    Assemble the potato salad.

      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.
      • Cooking your potatoes: You can either boil your diced potatoes on the stovetop for 10-15 minutes, until they're fork-tender, or cook them in the Instant Pot for 5 minutes at high pressure with a 10-minute natural release.
      • 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 potato salad with dill
      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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      More Vegan appetizers and side dishes

      • Curried Couscous Salad with Sheet Pan Vegetables
      • Cheesy Vegan Drop Biscuits
      • Vegan Colcannon (stovetop or Instant Pot!)
      • Roasted Potatoes & Broccoli with Tahini-Miso Dressing

      About Becky Striepe

      Headshot of Becky Striepe in front of a teal wall

      Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

      Learn more about me >>>

      Reader Interactions

      Comments

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        Recipe Rating




      1. Sina @ Vegan Heaven

        December 29, 2015 at 4:09 am

        Yummy! This salad looks so delicious, Becky! I absolutely love dill and potatoes together, so I think I need to give it a try soon!

        Reply
      2. Lucie

        December 28, 2015 at 5:22 pm

        Dill pesto is such an amazing idea! My mum is going to love this :) totally skipping the celery though, I've never been a fan.

        Reply
        • Becky Striepe

          December 28, 2015 at 5:24 pm

          I usually skip it too. My son does not care for it!

          Reply
      3. The Vegan 8

        December 28, 2015 at 2:09 pm

        Looks incredible! Mmmmm love dill and potatoes so much! Looks perfect!

        Reply
      4. Cadry

        December 28, 2015 at 11:21 am

        Sounds great! Potato salad is always a crowd pleaser at potlucks and gatherings.

        Reply
      5. Jenn

        December 28, 2015 at 10:25 am

        I love dill!! Especially on potatoes and especially with lemon. This sounds delicious!!

        Reply
      6. Richa

        April 16, 2013 at 6:07 pm

        Dill and thyme are the only surviving herbs right now in my balcony garden.. thriving i must say and i know what to do with all that dill now!

        Reply
        • Becky Striepe

          April 16, 2013 at 6:21 pm

          Ooh that's good to know! I would like to grow some herbs this spring/summer and really need to focus on ones that are hard to kill. :D

          Reply
      7. kittee

        April 10, 2013 at 7:52 pm

        Wow, this sounds right up my alley! Super yum city.
        xo
        kittee

        Reply
        • Becky Striepe

          April 11, 2013 at 5:39 pm

          Thank you, Kittee!

          Reply
      8. Mary

        April 10, 2013 at 9:04 am

        Yum! I was just planning my summer herb garden and thinking of ways to use dill that DH might like - he hates it unless it's flavoring pickles, but I bet he loves it with potatoes - can't wait to try.

        Reply
        • Becky Striepe

          April 10, 2013 at 10:18 am

          Awesome! Let me know how he likes it!

          Reply

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      About Me

      Glue and Glitter
      Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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