This Vegan Thousand Island Potato Salad is creamy, tangy, with crunch and lots of flavour. Made with baby potatoes, a gorgeous Dairy-Free Thousand Island Dressing, fresh dill, and chopped gherkins (dill pickles in the US). It's an easy potato salad perfect for Vegan Picnics, BBQs, and Packed Lunches.
If you love a Classic Creamy Potato Salad but want something with a more interesting flavour, this recipe is for you. The Thousand Island Dressing brings a sweet and tangy flavour, and the cucumber, gherkins, and onion add a delicious sharpness that cuts through the creamy dressing.
Serve it with this Vegan Falafel Sandwich for more of a meal.
🧾 At-a-Glance Thousand Island Potato Salad
✅ Recipe: Vegan Thousand Island Potato Salad
⏲️ Ready in: 30 minutes
👪 Serves: 4-6
🍽 Calories: 245 per serving (for 4 large servings)
🧾 Main ingredients: Baby potatoes, cucumber, red onion, gherkins (dill pickles) & dressing
👩🏻🍳 Suitable for: Vegan, plant-based, dairy-free, egg-free, vegetarian
⭐ Why you will love it: This extra delicious potato salad (my mouth is watering thinking about it) is perfect to make ahead with meal prep for packed lunches, as a side with dinner or to share at picnics and BBQs.
Summarise & save this recipe:
Jump to:
📋 Key Ingredients
For this tasty blend of classic potato salad with one of the most popular salad dressings, you only need a few simple ingredients; however, you could use shop-bought Thousand Island dressing if you like.
The recipe card contains the full ingredient list and method.
- Baby potatoes - are perfect for this salad as they are waxy and hold their shape, but don't bother peeling them as there is a lot of goodness in the skin
- Red onion - if you don't have red onion, you can use white onion
- Spring onions - are also called green onions or scallions
- Gherkins - called dill pickles in the US, but you can also use cornichons, which are just younger and smaller pickled cucumbers
- Fresh dill - if you don't have fresh dill, dried dill will work well too
I'm including a recipe for Dairy-Free Homemade Thousand Island Dressing, but you can use shop-bought dressing if you like. No judgment here.
- Lemon juice - fresh lemon juice always gives a good flavour
- Mustard - you could use English mustard or Dijon mustard instead of yellow mustard
- Chilli powder - you can add less, more, or skip it
Once you've tried it, this is definitely going to become your go-to potato salad.
💭 Should Potatoes be Hot or Cold for Potato Salad?
| Cold Potatoes | Warm Potatoes |
|---|---|
| Keep a firmer texture | Takes in more of the flavour |
| Dressing doesn't melt or thin | Coats well with dressing |
| Less likely to break | Softer and creamier |
👩🏻🍳 How to Make Vegan Thousand Island Potato Salad
These step-by-step photos will show you how easy it is to make this very addictive salad.
The recipe card has the full ingredient list and method.
- Step 1: Cut the potatoes in halves or quarters and boil or steam until tender.
- Step 2: While the potatoes cook, make the easy dressing (you can use shop-bought dressing).
- Step 3: Once the potatoes are cool, add them to a large mixing bowl.
- Step 4: Add the cucumber and red onion to the potatoes.
- Step 5: Next, add the spring onions, gherkins (dill pickles), herbs, and seasoning.
- Step 6: Mix well to combine, but try not to break the potatoes.
- Step 7: Now, add the dressing.
- Step 8: Mix the dressing through the salad, then taste to check the seasoning, while trying not to eat the whole bowlful! Enjoy.
💭 Vegan Thousand Island Dressing FAQs
Yes, it's the perfect salad to make ahead. It can be stored in the fridge for 3-4 days, and the flavours will improve.
No, there is no need to peel the potatoes; it's less effort to leave the skins on. The skins are soft, and they give the salad a more rustic, homemade look.
Yes, this is the perfect way to use up leftover potatoes, and don't worry if they break; it will still be very tasty.
No, the stuff you buy in the shops usually contains dairy, so you would have to look for a dairy-free alternative or make your own.
It is sweet and tangy with a bit of warmth and an umami flavour. It's very moreish!
🍔 What to Serve with Potato Salad
This creamy plant-based potato salad is particularly good served for lunch or dinner with Vegan Bean Burgers, sausages, sandwiches, wraps, grilled vegetables, as part of a mezze with hummus (try this gorgeous Caramelised Onion Hummus) and falafel, or a selection of salads.
Here are a few homemade options to serve with the potato salad:
⭐ Sign up for a free morning recipe
Join my list and I'll send you one recipe each morning for inspiration.
Also, sign up to my new recipe email so you don't miss new recipes.
📖 Recipe
Vegan Thousand Island Potato Salad
Ingredients
Salad
- 750 g baby potatoes (halved or quartered depending on the size)
- ½ cucumber (halved lengthways (scoop out seeds, see notes) and slice)
- ½ red onion ( peeled, halved and sliced)
- 3 spring onions (sliced)
- 3 gherkins (sliced, more if you like)
- 3 teaspoons dried dill (or a handful if fresh dill, finely chopped)
Thousand Island Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons vegan mayo
- 2 tablespoons ketchup
- 1 teaspoon yellow mustard
- ¼ teaspoon paprika
- ¼ teaspoon chilli powder
- ½ teaspoon dried dill (or some fresh dill)
- 1 pinch salt and pepper
Instructions
- Boil or steam the potatoes until they are firm but tender.
- While the potatoes are cooking prep the other salad veg and pickles and add it to a large mixing bowl.
- Add the dressing ingredients to a clean jam jar or other tub with a tight lid and shake well to combine. Taste to check the seasoning and adjust as necessary.
- Let the potatoes cool for a while, then add them to the other veg and pour in the dressing then mix well.
- Serve and enjoy!
Notes
- To keep the cucumber crisp, I like to remove the seeds. Just cut it in half lengthwise and use a teaspoon to scrape down the middle and scoop out the wet seeds.
- Once made you can store in the fridge for 3-4 days, but the dressing will settle in the bottom so do toss it in the dressing before serving.
- Also take it out of the fridge for a few minutes before serving as the chill deadens the flavours.
Nutrition
Tina says
I made this last night and it was scrummy. Thanks for the idea.
Jacqueline Meldrum says
I'm so glad you tried this potato salad, the thousand island dressing is lush on it, isn't it.
Saffy says
Such a brilliant recipe, thanks so much.
Jacqueline Meldrum says
I am so glas you like it Saffy!
Jill says
That sounds and looks amazing Jacqs. I would never have thought of using thousand island as the dressing. It is inspired. Jill x
Jacqueline Meldrum says
It is just so delicious in this potato salad. I hope you try it Jill.
Marybelle says
OMG, why did I never think of that! Love them pickles too. Drool!
Jacqueline Meldrum says
Haha, yes it was a bit of a eureka moment and it is gorgeous. Do try it.