Lemon Dill Potato Salad (Vegan + No Mayo!)

 This vegan lemon dill potato salad is vibrant, fresh and the kind of dish that instantly brightens up whatever it’s served alongside. The tender potatoes soak up a zesty lemon-olive oil dressing, while fresh dill and scallions add an herby punch you just don’t get from typical mayo-based versions. Ready in just 20 minutes and hugely versatile, it’s perfect for barbecues, picnics, or a simple refreshing addition to any meal.

If I’m totally honest, traditional potato salads often fall flat. A good pairing to your classic weeknight burger, but nothing that makes a real impact. Heavy and mayonnaise bombed to indifference. I love a good salad, and believe me, I’ve made my fair share! Cue: this lemony vegan potato salad. Brightened by the fresh lemons, herbaceous from the dill and scallions, and totally vegan friendly without the mayonnaise.

You’ll find, like I did that the potatoes are tender yet sticky enough to hold the dressing, the vinaigrette packs enough zest to cut through the starchy potatoes, and every bite just feels a little less… sloppy. It’s the kind of side dish that gets remembered, very much like this vegan Mexican street corn salad that is popular for all the same reasons!

The real reasons this bowl has flavour

Years of cooking and cooking and testing helped me nail down a thing or two about how to make the ideal potato salad. I’m not going to overcomplicate it – in fact, this is about as easy as it comes!

• I’ve experimented with waxy vs. starchy potatoes in the past, and let’s be honest, there’s no bad potatoes… but I find that waxy (like red or Yukon gold) hold up the best.
• I love that this potato salad doesn’t need the fat of mayonnaise to be satisfying. The acidity of the vinaigrette lifts the earthy potatoes for a cleaner, fresher taste.
• In my opinion the fresh dill and scallions aren’t just a garnish. There needs to be a balance of aromas to my potato salad, and they do just that.
• I learned early on that salting the potatoes while they cook makes a massive difference. It seasons the flesh of the potatoes more deeply than a dusting of salt on top ever could.

A twist to take it up a notch… or two

If you want to take my salad even further, I’m here for it! I do it all the time, and here’s where you can start.

I love throwing in a few capers at the end. A little briny pop plays beautifully against the zingy lemon and the mellow potatoes. Alternatively, I’ve tried adding in a scoop of marinated artichokes or roasted chickpeas for some crunch and texture. My favourite of all is tossing in some vegan chicken strips or meatballs to make it a meal of its own! Whatever you choose, suddenly this side dish doubles as a lunch bowl you’ll be making on repeat all week.

Lemon Dill Potato Salad (Vegan + No Mayo!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Olivia Biermann
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 minutes
• Yield: 4 servings
• Category: salads
• Cuisine: Mediterranean
• Diet: Vegan

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Description

This vegan lemon dill potato salad is vibrant, fresh and the kind of dish that instantly brightens up whatever it’s served alongside. The tender potatoes soak up a zesty lemon-olive oil dressing, while fresh dill and scallions add an herby punch you just don’t get from typical mayo-based versions. Ready in just 20 minutes and hugely versatile, it’s perfect for barbecues, picnics, or a simple refreshing addition to any meal.

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Ingredients

• 4 cups chopped potatoes
• 1/4 cup olive oil or other neutral tasting oil
• juice from 1/2 lemon
• 1 tbsp smooth dijon mustard
• 1 tbsp fresh dill, finely chopped
• 1/4 tsp salt
• 1 clove garlic, minced
• 1 tbsp nutritional yeast (optional)
• Black pepper, for serving

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Instructions

1. Add the potatoes to a pot and cover with water until submerged by 1 inch. Bring to a boil over high heat and cook until fork-tender, about 10 minutes.
2. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, dijon, dill, salt, garlic and nutritional yeast until combined.
3. Drain the potatoes, then add to your serving dish and toss with the dressing. Serve immediately, warm, or chill in the fridge a few hours or overnight until ready to serve. Sprinkle with fresh cracked black pepper just before serving.

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Notes

Leftovers are great fried in a pan until golden and crispy. No need to add extra oil for this- they will fry amazingly on their own due to the oil in the dressing!