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Creamy Dill Potato Salad (Vegan Option)

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This Creamy Dill Potato Salad is packed with flavor and makes the perfect BBQ side dish, picnic fare, or potluck take-a-long. This deliciousness can be made vegetarian or vegan and is naturally gluten-free.

a white bowl filled with creamy potato salad alongside a dish of fresh dill

Growing up in the South as the only vegetarian in my family, potato salad was often the only thing I was able to eat at family gatherings. And I’m not complaining! Few things are as satisfying as a cool and creamy potato salad! Enter this Dill Potato Salad. It is creamy, cool, refreshing, and packed with big-time vibrant flavor. Sometimes I make it vegetarian, sometimes vegan—it’s versatile and delicious!

 a hardlight image of a white ceramic bowl filled with creamy vegan potato salad lit by the sun

📋 What You’ll Love About This Recipe

  • Super easy to make.
  • Very flavorful.
  • Extremely creamy.
  • Filling and satisfying.
  • Makes great leftovers.
  • A good side dish to bring to gatherings.
  • Vegan, vegetarian, dairy-free, gluten-free, nut-free, soy-free.
harsh sun light strikes a large white bowl of dill potato salad

🔪 How-to Make

Step 1: Peel, slice, then boil potatoes until tender. Drain and set aside.

Step 2: Combine dill potato salad dressing ingredients. Mix well.

Step 3: Toss the potatoes with the dressing. Chill, then enjoy!

a close up shot of a mound of dill potato salad in a white bowl

🍽 How-to Serve

Dill Potato Salad makes a great side dish for veggie burgers, vegan meatloaf, or sandwiches and also works well served alongside mac and cheese, fritters, or other sides like mozzarella sticks. You can also have a salad buffet and serve it alongside other salads like this southwest salad or vinaigrette salad.

a bowl of creamy dill potato salad casts a long shadow on a grey backdrop

💭 FAQ and Top Tips

Can I replace the mayo with more yogurt instead?

Yes, you most certainly can!

Can I replace yogurt with more mayo?

Yes. I love the combo of the two, but using just one or the other works perfectly, too!

Can I use dried dill instead of fresh?

You can, but it will taste a bit different than fresh. In a pinch, it works though! Using fresh dill adds a lighter fresher flavor, whereas dried adds the dill flavor but without the additional freshness. When using dried, use 2 tablespoons instead of 6.

Can I omit the celery seed?

You can, though this is kind of my secret ingredient! Celery seed imparts a unique flavor that is hard to duplicate. However, if you omit it, you will still have one tasty, creamy potato salad. Alternatively, you can replace the celery seed with a little fresh chopped celery, too.

How long does this keep in the fridge?

You can keep this dill potato salad stored in an airtight container in the refrigerator for up to one week. Best served chilled!

a mound of creamy vegan potato salad rests in a white ceramic bowl

🥗 More Delicious Salad Recipes

Mediterranean Cucumber Salad

BBQ Roasted Cauliflower Salad

Creamy Vegan Coleslaw

a wooden bowl sticks out of a white bowl of fresh dill potato salad
a white bowl filled with creamy dill potato salad with wooden spoon

Dill Potato Salad

This Creamy Potato Salad with Fresh Dill is packed with flavor and makes the perfect BBQ side dish, picnic fare or potluck take-a-long. This deliciousness can be made vegetarian or vegan and is naturally gluten-free.
4.50 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: German
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6 people
Author: Kristen Wood


  • 2.5 pounds Yukon gold potatoes approximately 15 potatoes
  • 1 red onion finely diced
  • ¾ cup regular mayonnaise or vegan mayo I like Follow Your Heart's Soy-Free Vegenaise
  • 6 tablespoons fresh dill weed chopped
  • ¼ cup regular plain yogurt or vegan yogurt I like to use Forager Project's Cashew Milk Yogurt
  • 2 tablespoons stoneground mustard or any mustard of choice
  • 1 tablespoon apple cider vinegar or white vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt or pink salt
  • teaspoon celery seed


  • Peel the potatoes, then slice into 1-inch pieces. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Boil potatoes for 20 minutes or until a fork pierces them easily. Drain, then set aside to cool a little while you prepare the dressing.
  • In a mixing bowl combine onion, mayo, dill, yogurt, mustard, vinegar, garlic powder, salt and celery seed. Whisk until smoothly combined.
  • Combine the potatoes and dressing, then gently fold together until the potatoes are well coated. Cover and place into the fridge to chill for 2 hours or until ready to serve.
  • Enjoy!


Serving: 1bowl | Calories: 344kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 428mg | Potassium: 854mg | Fiber: 5g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 2mg

Recommended Products

Celery Seed
Stoneground Mustard
Apple Cider Vinegar
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