This creamy vegan dill potato salad is herby and packed with flavour. Made with tender baby potatoes, lots of fresh dill, spring onions and vegan mayo, it's the perfect side dish for BBQs, picnics, summer lunches and Packed Lunches.
Easy to make ahead, it tastes even better after a few hours in the fridge; it's a recipe you'll make on repeat. Love dill? Also try my Thousand Island Potato Salad for something a bit different, and you may also like this Dill Carrot Coleslaw or this Creamy Vegan Pasta Salad.
🧾 At-a-Glance - Dill Potato Salad
⏲️ Ready in: 25 minutes
👪 Serves: 3 - 4
🍽 Calories: 194 per serving
🧾 Main ingredients: Baby potatoes, fresh dill, mayo
👩🏻🍳 Suitable for: Vegan, dairy-free, egg-free, vegetarian & gluten-free
🍱 When to serve: Lunch at home, lunchboxes, picnics, BBQs or as a side with dinner
⭐ Why make THIS recipe: It's easy to make with simple ingredients and can be made ahead.
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📋 Key Ingredients
This winning potato salad is made with just a few simple ingredients.
The recipe card has the full ingredient list and the method.
- Potatoes - use a waxy potato like new potatoes and leave the skin on
- Mayo - I sometimes change things up and add finely grated fresh garlic to my mayo (I like Hellman's Vegan Mayo) for this salad
- Spring onions - are also called green onions or scallions, you can also add thinly sliced red onions
This recipe is a real keeper!
🌡️ Should Potatoes be Hot or Cold?
| Warm Potatoes | Cold Potatoes |
|---|---|
| Absorbs the flavours better | Firmer texture |
| Creamier texture | Easier to mix with toppings |
| Vegan mayo can thin with the heat | Less likely to break or crumble |
👩🏻🍳 Potato Guide
| Potato | Good for potato salad? | Why? |
|---|---|---|
| Charlotte | ⭐⭐⭐⭐⭐ | Holds shape well |
| Jersey Royals | ⭐⭐⭐⭐⭐ | Lovely flavour |
| Baby new potatoes | ⭐⭐⭐⭐⭐ | Creamy texture |
| Baby red potatoes | ⭐⭐⭐⭐ | Firm texture |
| Maris Piper | ⭐⭐ | Can become fluffy |
⭐ How to Make Dill Potato Salad
These step-by-step photos will show you how easy it is to make the best potato salad with dill.
The recipe card has the full ingredient list and method.
- Step 1: Cut the washed potatoes in halves or quarters depending on the size and boil or steam them until tender.
- Step 2: Leave the drained potatoes in a colander to steam dry and prepare the rest of the ingredients. Add the chopped spring onions to a mixing bowl.
- Step 3: Add the chopped dill to the bowl.
- Step 4: Next, add the dry, cooled potatoes and season.
- Step 5: Now add the mayo.
- Step 6: Mix well & taste to check if it needs more seasoning or dill. Enjoy!
🍔 BBQ or Picnic
At a BBQ or picnic serve this homemade dairy-free potato salad with:
- Vegan Burgers or Sausages - try these Black Bean & Peanut Burgers
- Grilled Vegetable or Tofu Kebabs - try these Jerk Tofu BBQ skewers
- Corn on the Cob - naked or foil-wrapped corn
- Sandwiches or Wraps
- Picnic Bites - like Vegan Cheese Swirls or Vegan Halloumi & Spinach Borek
💭 Vegan Dill Potato salad FAQs
Yes, and the flavours develop and make the potato salad taste even better.
Yes, you can use dried dill. Fresh dill is better, but if I run out, I often use dried dill. The mayo helps dehydrate and soften the dried dill. It's a good standby option.
It's a personal preference, but I prefer using baby potatoes, which are waxy potatoes and keep their firmness when cooked. You can use starchy potatoes, but they are more fluffy and more likely to fall apart. It depends on the qualities you are looking for.
You can add more onion, salt, or dill. A squeeze of lemon juice will also perk up potato salad.
Don't peel the potatoes when making potato salad as most of the nutrients are in the skin, so it's crazy to peel them. Just give them a good wash, The salad will look more rustic and appealing too!
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📖 Recipe
Dill Potato Salad
Ingredients
- 500 g baby potatoes (or other waxy potatoes), cut into chunks
- 6 spring onions sliced
- 20 g fresh dill chopped
- pinch salt and pepper
- 4-5 tablespoon vegan mayo
Instructions
- Once your potatoes are steam or boiled until tender and rinsed until cold, pat them dry with kitchen paper and pour them into a large bowl.
- Add the chopped spring onions and dill.
- Add the mayo and season with salt and pepper.
- Mix well and taste to see if it needs more salt or pepper.
- Serve and enjoy!
Notes
- You can keep this potato salad in the fridge for 3-4 days.
- Potato salad can be frozen in a freezer bag or airtight container for 2-3 months. To defrost it, leave it in the fridge overnight and give it a good stir before serving.
Bridget says
This potato salad is the best I have tried and I like it doesn't have 20 ingredients.
Jacqueline Meldrum says
It's our favourite too.
Cassie says
40g of dill?? Is this a typo or am I an idiot??
Jacqueline Meldrum says
The recipe calls for 20g of fresh dill, the fresh herb, but if you are using dried then of course less.
Sam says
Love the addition of dill, it gives it a really good flavour.
Jacqueline Meldrum says
Oh yes I love dill in potato salad and coleslaw. It give them both a wonderful flavour.
Jacqueline Meldrum says
Yes yoghurt is definitely lighter and give it that bit of a tang. Do try the dill.
Jacqueline Meldrum says
Oh yes they work so well. I hope you try it
Jacqueline Meldrum says
Yes me too. It's fabulous in coleslaw too.
Jacqueline Meldrum says
Oh yes I agree, it adds so much flavour
Jacqueline Meldrum says
I agree with you, it really boosts flavour.
Jacqueline Meldrum says
Oh yes you could serve this on so many different occasions and with so many different meals.
Anonymous says
I love potato salad. I usually add yogurt but never dill. I must try that. Jill
Jill says
Love, love love this potato salad! Jill x
Jacqueline Meldrum says
Awww thanks Jill. It's my absolute favourite too!
Edith says
I want to sincerely thank you for publishing a potato salad recipe that doesn't use raw red onions or celery, neither of which I can eat. I don't use mayo ever so I subbed greek yogurt. I thought the salad was a little flat and definitely needed more salt. Usually I'd add lemon juice to bring the flavor up but I'm out so I added about a tbsp of mirin, which did the trick.
Jacqueline Meldrum says
Oh excellent and yoghurt is definitely a good swap for mayo. I have reduced my salt over the years, just from a health perspective, but feel free to add more if you are making any of my recipes to suit your palate/
Jacqueline Meldrum says
Oh yes yoghurt is good too, but do try dill and even if you aren't keen on mayo, mixing it with yoghurt might work well for you.
Two Healthy Kitchens says
Such a perfectly simple yet completely delicious potato salad! Just ideal for picnics, or alongside grilled meats or deli sandwiches. I mean, really, when WOULDN'T this be great?!? Thanks for the recipe! 🙂
Jacqueline Meldrum says
You are so welcome and yes it is good for picnics.
Pris says
Dill really intensifies the deliciousness of vegetables, it's an enhancing taste. This salad seems very flavorful!
Bintu | Recipes From A Pantry says
What a simple but so delicious side salad! I love dill, I think it really adds a lot to a dish!
Unknown says
Such a simple yet delicious poatato salad. I love the dill and spring onions, especially for a fresh kick. Thanks for sharing!
Dannii says
I love anything with dill and this potato salad looks epic.
Jacqueline Meldrum says
Oh yes, dill adds so much flavour to everything.