Sides, Vegan Food

Lemon Dill Potato Salad (Vegan + No Mayo!)


Today I am sharing the recipe for Lemon Dill Potato Salad that is vegan and includes no mayo! I have shared potato salad recipes on the blog before, but this one is extra special! The dressing is made with super simple ingredients, and there is hardly any prep work except for stirring together the dressing and boiling the potatoes. You can eat it warm or chilled, and the leftovers are amazing fried in a pan until crispy.

Its the perfect recipe for a summer BBQ, cozy winter dinner, or any packed lunch! We use fresh dill in this recipe, which is not an ingredient I normally buy. Actually, I pretty much never buy it, but I know I will be more frequently now that I am fully addicted to this recipe. If you’re looking for a crowd-pleasing side dish that is vegan but does *taste* vegan, this is it!

Feel free to use your favourite potatoes. I used a mix of red and white skin mini potatoes, which were easy to just chop up and throw in the pot to boil. I also love that you don’t have to let the potatoes cool before tossing on the dressing. Normally with mayo-based recipes you have to chill the potatoes before assembling the salad or it gets kind of gross. But this one is olive oil-based so if the potatoes are warm when you add the dressing, I find it actually makes them taste better!

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Lemon Dill Potato Salad (Vegan + No Mayo!)

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  • Author: Liv B
  • Total Time: 20 minutes
  • Yield: 4 servings


A delicious mayo-free vegan potato salad that can be eaten warm or chilled.


  • 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


  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.


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!

  • Prep Time: 5 mins
  • Cook Time: 15 mins

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