Anjali Arora
Some recipes just feel like sunshine in a bowl, and for me, Potato Salad is exactly that. I still remember the first time I tasted a proper creamy dill potato salad at a friend’s backyard picnic.
It was simple, hearty, and refreshing all at once—the kind of dish that makes you go back for seconds without even thinking.
This Creamy Vegan Potato Salad is my way of recreating that same joy, but with a plant-based twist. No heavy dairy, no complicated steps—just tender potatoes, a luscious vegan dressing, and the fresh zing of dill to tie it all together.
It’s quick enough for a weeknight dinner, yet special enough to show up proudly at a family gathering or potluck.
And if you’re planning to make this for a get-together, pair it with something light on the side like a Mexican Street Corn or even a Fresh Cucumber Celery Salad—both complement the creaminess beautifully and make the spread feel festive without being fussy. Trust me, once you try this, you’ll never reach for store-bought potato salad again.
Building Blocks of Flavour – Ingredients
Ingredients are the soul of any recipe. Each component in this potato salad contributes to the texture, creaminess, and flavour balance.
The potatoes provide a tender, hearty base; the mayonnaise and mustard add creaminess and tang; while lemon juice and fresh dill bring brightness and freshness. This section ensures you have everything ready to create a salad that’s both comforting and vibrant.
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 1/2 cup vegan mayonnaise (for creaminess)
- 1 tablespoon Dijon mustard (for subtle tang)
- 2 tablespoons fresh dill, chopped (for freshness)
- 1 tablespoon lemon juice (for brightness)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper, freshly ground (for seasoning)
Equipment
- Large pot
- Mixing bowl
- Knife
- Cutting board
- Measuring spoons
- Whisk
From Pot to Plate – Method
The method is where all the ingredients come together in perfect harmony. Following these steps ensures that the potatoes are tender, the dressing is well-blended, and every bite is evenly coated with flavor. The process balances cooking, seasoning, and chilling, resulting in a creamy, refreshing salad.
- Remove from the refrigerator, give the salad a gentle stir, and transfer to a serving dish. Garnish with additional dill if desired. The final dish should be smooth, creamy, and evenly coated, with a pale yellow hue dotted with green herbs.
- Place the peeled and cubed potatoes into a large pot. Cover with cold water and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced with a fork, about 15–20 minutes. Drain thoroughly and let cool slightly.
- While potatoes are cooling, prepare the dressing. In a mixing bowl, combine vegan mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and black pepper. Whisk until smooth and well-integrated.
- Once the potatoes have cooled to room temperature, transfer them to a large mixing bowl. Gently fold in the dressing using a spatula, ensuring each piece is coated evenly. The salad should appear creamy with visible flecks of dill.
- Taste and adjust seasoning if needed, adding more salt, pepper, or dill to suit your palate. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Creamy Dill Potato Salad
Ingredients
Equipment
Method
- Place the peeled and cubed potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain thoroughly and let cool slightly.4 medium russet potatoes
- While potatoes are cooling, prepare the dressing by combining mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and black pepper in a mixing bowl. Whisk until smooth and well integrated.1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons fresh dill, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper
- Once potatoes have cooled to room temperature, transfer them to a large mixing bowl. Gently fold in the dressing using a spatula, ensuring each piece is coated evenly. The mixture should appear creamy with visible flecks of dill.4 medium russet potatoes, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons fresh dill, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper
- Taste the salad and adjust seasoning if desired by adding more salt, pepper, or dill. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- Remove from refrigerator, give the salad a gentle stir, and transfer to a serving dish. Garnish with additional dill if desired before serving. The final dish should be smooth, creamy, and evenly coated, with a pale yellow hue dotted with green herbs.
This creamy vegan potato salad is a real crowd-pleaser—and so easy to whip up! For an extra pop of flavor, try sprinkling some chopped fresh herbs or a squeeze of lemon before serving. Don’t forget to share your creations—I’d love to hear how it turns out. Happy cooking, partner!
Saving the Creamy Goodness: Storing Leftovers Made Simple
Potato salad is one of those dishes that often tastes even better the next day, once the flavours have had a chance to mingle. To keep yours fresh and creamy, store it in an airtight container in the refrigerator—this helps lock in moisture and prevents the potatoes from drying out.
Ideally, enjoy it within 2–3 days for the best texture and flavor. If the salad seems a little thick after chilling, just give it a gentle stir and add a tiny splash of lemon juice or an extra spoon of vegan mayo to revive its creaminess.
Pro tip: avoid leaving the salad out at room temperature for too long, especially on warm days, as it can compromise freshness. Instead, keep it chilled until it’s time to serve—your taste buds (and your tummy) will thank you!
Smart Swaps: Easy Substitutions for Every Kitchen
One of the best things about this creamy potato salad is how adaptable it is. Don’t have an ingredient on hand? No worries—there’s always a clever swap to keep the flavours intact.
- Potatoes: Russet potatoes give a fluffy bite, but you can switch them with red or Yukon Gold potatoes for a slightly firmer, creamier texture.
- Mayonnaise: Out of vegan mayo? Try plain unsweetened coconut yoghurt or cashew cream for a lighter, tangy twist.
- Dijon Mustard: If Dijon isn’t in your pantry, regular yellow mustard or even a dash of grainy mustard works just fine.
- Dill: Fresh dill adds brightness, but parsley or coriander can step in as herby alternatives.
- Lemon Juice: Swap with apple cider vinegar for a sharper tang if lemons are missing.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.