Creamy Vegan Dill Potato Salad (2024)

This creamy vegan dill potato salad is made without mayo. It's an eggless, dairy-free potato salad that's a hit at picnics and parties!

I started making this vegan dill potato salad 10 years ago for a good friend's birthday picnic potluck. It was the first real dish I made after having my kid, so I was extra excited for a chance to get cooking!

We had lots of dill and carrots on hand, so I decided to use them in the potato salad. Sometimes a fridge cleanout makes the best recipe. This is one of those times.

The base for this recipe is a dill cashew cream based on my garlic cashew cream recipe. If dill isn't your thing, you can make creamy vegan potato salad with just the cashew cream and omit the dill.

Ingredients and substitutions

• potatoes - You can make this potato salad recipe with any potatoes you like. If you use red, yellow, or white potatoes, you don't have to peel them. These potatoes have a thin skin that won't interfere with the creamy texture of this dish. For russet or Idaho potatoes, you do need to peel. Russets have a thicker skin, and this potato salad is all about texture.
• carrots and celery - crunchy carrot and celery are such a great flavor and texture contrast to the potatoes and the creamy dill dressing! If you don't like celery, you can omit it or replace it with more carrots.
• green onion - Any good potato salad recipe has onion in it! If you prefer, you can use sweet or red onion instead.
• cashews - Cashews are the base for your dilly vegan potato salad dressing. See tips section for a nut-free option.
• fresh garlic - Garlic adds umami flavor and a little bite to the dressing.
• lemon juice - This is your acidic flavor. You can use rice vinegar or apple cider vinegar instead.
• yellow mustard - If you haven't tried putting mustard into your potato salad, I recommend changing your life today!
• fresh dill - You can use dried dill, if needed.
• salt and pepper - This is for seasoning the dressing to taste.

How to make vegan dill potato salad

Cook your potatoes using your preferred method. I like to dice mine up and cook them in the Instant Pot with a half cup of water for five minutes at high pressure with a 10-minute natural release.

If you prefer to cook your potatoes on the stovetop, dice them up and add them to a saucepan with enough water to cover. Bring to a boil, then simmer them, covered, for 15-20 minutes, until they're fork-tender.

While the potatoes cook, make the dill cashew cream sauce by blending the cashews, water, garlic, lemon juice, and mustard until they're completely smooth.

Stir in the dill, then season to taste with salt and pepper.

In a large bowl, toss together the drained potato with the carrots, celery, and green onions.

Toss the cashew cream with the potato mixture, and chill the salad until you're ready to serve.

Storage directions

Leftover vegan dill potato salad will keep for up for three to four days in a covered container in the refrigerator.

Frequently asked questions

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