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Lemon Dill Potato Salad (Vegan + No Mayo!)

  • 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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