vegan potato salad that you can take to summer barbeques and pool parties. Please all your friends with the balanced flavors in this recipe.When I started writing recipes for this blog I was going off the basics. I was working full time in kitchens and trying to pump out recipes to keep you, the reader, informed. I’m really good at following my own recipes, and I have good instincts in cooking, which is why recipe writing is a challenge. I have to stop, measure, and document the process.

I know how to do it. I can get all the right components, but sometimes things get lost in translation. That’s why during recipe testing, we do them over, and over, and over again. This is a vital step in having quality recipes to publish on the internet or in a cookbook.

When I first posted this potato salad recipe I was still really new at writing down ingredients and measurements. Even though I’ve been making potato salad since I could reach the counter with a stool, I realize now that I left out a few components. I’m correcting that with the updated recipe for Hearty Potato Salad. If you like the original, great, but try this variation and see if it isn’t a little better. I think it is.

One note: when I was a lead prep cook at a deli, I was responsible for making all the side salads, or at least making sure they got done. We had standardized recipes and for the potato salad it included white vinegar. Here I’ve used raw apple cider vinegar. It’s better for you and has a stronger flavor, that means you don’t have to use as much.

Happy cooking!

Potato Salad with Dill
Serves 8
Hearty Potato Salad that will amaze and delight your friends at the summer pool party. This recipe uses vegan mayo and does not have any eggs. Don't tell your friends it's vegan and let them decide for themselves. They won't be disappointed.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
  1. 4-5 medium potatoes, cooked and cubed
  2. 1 cup vegan mayo
  3. 1/4 cup pickle juice
  4. 2 tbsp raw apple cider vinegar
  5. 2 tbsp stone ground mustard
  6. 4 stalks of celery, diced
  7. 1 pickle, finely chopped
  8. ¼ red onion, finely chopped
  9. 2 tsp dill fronds
  10. 1/2 tsp turmeric
  11. 1 1/2 tsp salt
  12. 1/2 tsp white pepper
  1. Bring a medium pan of water to boil, drop potatoes in and boil until tender, but not falling apart. Drain and cool. Once they are cooled, peel the skin away.
  2. Dice the potatoes to your liking (medium dice is just fine)
  3. Chop all the veggies.
  4. Whisk together vegan mayo, vinegar, pickle juice, and mustard. Add to cooled potatoes.
  5. Mix in chopped pickles, onions, and dill.
  6. Add all the spices. Mix together.
  7. Chill in the refrigerator overnight, or at least several hours before serving. You want to give the potatoes time to soak up all the flavor.
  8. Potatoes typically soak up salt so taste the salad before serving and adjust accordingly.
  1. You can steam the potatoes instead of boiling them if you prefer. I tried this method and it worked just fine. Remember to peel the potatoes while they are still warm.
Kitchen Shaman