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    Easy Vegan Potato Salad with Dill

    Published: Dec 5, 2020 · Modified: Oct 9, 2022 by Elise Shivamber · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Easy Vegan Potato Salad is made with no mayonnaise or eggs, and is full of bright and fresh flavor! Potatoes and brussels sprouts coated in a mustard dill dressing make a great vegan side dish. It’s the best vegan potato salad!

    Up close bowl with potatoes and Brussels sprouts tossed with mustard dill dressing.

    You know I love a lightened up version of classic dishes! Some healthy swaps are made here to make a healthier version of a traditional potato salad. I added brussels sprouts in with the potatoes for more greens, and traded the mayonnaise for a lighter mustard and herb dressing. The result is super flavorful, and much healthier than regular potato salad. 

    This potato salad recipe is more like a German potato salad with a vinaigrette dressing, as opposed to a classic vegan potato salad with a vegan mayonnaise. 

    This is a great vegan and dairy free side dish that compliments so many meals! Goes great with a simple dinner like Lemon Pepper Pork Chops, but fancy enough to serve as a holiday side dish! 

    Jump to Recipe

    Why this recipe works

    This recipe is:

    • Easy recipe with fresh ingredients
    • Ready in under 30 minutes
    • Perfect side dish for so many meals!
    • Vegan
    • Gluten free
    • Dairy free

    Ingredients

    Ingredients for vegan potato salad with brussels sprouts.

    Red potatoes 

    Small waxy thin-skinned potatoes are the best for making a potato salad like this one. They hold up better after boiling for the best texture. You could also use fingerling potatoes, baby potatoes, or yukon gold potatoes. I choose to leave the potato peels on for a better texture, but you can remove them if you want. 

    Brussels Sprouts

    The surprise ingredient here! I love the extra green and texture they add in this potato salad. Of course you can omit them and use an extra 12 ounces of potatoes if you do not like brussels sprouts. You can also try kale, carrots, asparagus, green beans, or leeks

    Dill Mustard Dressing

    This Dill Mustard Dressing is used in place of vegan mayonnaise. It has an herby and zesty flavor that really brightens up this dish. It is also so good for salads!

    See the recipe card below for a full list of ingredients and measurements. 

    Instructions

    First make the dill mustard dressing. Add all ingredients a small bowl and whisk until well combined. Set aside. 

    Dill mustard dressing ingredients in a bowl.
    Ass dressing ingredients into a bowl.
    A whisk in a white bowl with dijon dill dressing.
    Whisk until combined.

    Boil the potatoes until fork tender. 

    While the potatoes are cooking, heat a cast iron and add oil. Once hot, add the Brussel sprouts and season with salt and pepper. Cook for about 5 minutes, until softened and lightly browned.

    Drain the diced potatoes, and add into a large mixing bowl with the brussels sprouts. 

    A large pot with cooked red potatoes.
    Boil potatoes until fork tender.
    A cast iron skillet with browned Brussels sprouts.
    Pan roast Brussels sprouts to brown them.

    Pour the dressing on top, and toss to combine. Add freshly cracked black pepper and sea salt flakes to taste. 

    A white bowl with potatoes and Brussels sprouts topped with mustard dill dressing with a serving spoon.
    Add dressing to potatoes and sprouts.
    A white bowl with potatoes and Brussels sprouts tossed with mustard dill dressing.
    Toss to combine.

    Choose to serve warm or cold. For the best flavor, I like to refrigerate for at least 30 minutes before serving.

    Variations

    • If you are missing the creaminess of a classic potato salad, swap out the vinaigrette dressing for vegan mayonnaise with a dash of yellow mustard. 
    • Add-ins - Add some diced dill pickles, green onions, or thinly sliced red onion if you want some extra texture in this vegan potato salad recipe. 
    • Fresh herbs - You can swap out the dill or add different herbs like parsley, thyme, or chives. 
    • Make it spicy - Add a pinch of red pepper flakes for a little heat. 
    • More veggies - Try adding chopped celery, diced red bell pepper, or cooked white beans for extra veggies and contrasting textures. 

    Expert Tips

    • The best potatoes for potato salad are red potatoes or yukon gold. 
    • Leave the peels on for a better texture.
    • Trim the stem ends of brussel sprouts and remove any browned leaves. 
    • Prep this dish ahead of time, as the flavors are even better the next day!
    • Store leftovers in an airtight container in the refrigerator for up to 4 days. 
    A white bowl with potatoes and Brussels sprouts tossed with mustard dill dressing.

    Frequently Asked Questions

    Do you peel potatoes for potato salad?

    For this vegan potato salad, I prefer leaving the potato peelings on. Red potatoes have a thin skin so it is easier to eat, and gives the dish a better texture. 

    What are the best potatoes for potato salad?

    Thin skinned waxy potatoes are the best for potato salad because they hold their shape when boiled. I like red potatoes, fingerling potatoes, or baby yukon gold potatoes. 

    More vegan side dishes

    • Easy 4 Ingredient Guacamole
    • Tajín Watermelon Mint Salad
    • Fresh Mexican Avocado Salad
    • Vegan Couscous Salad

    If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!

    A white bowl with potatoes and Brussels sprouts tossed with mustard dill dressing.

    Easy Vegan Potato Salad with Dill

    Elise Shivamber
    This Easy Vegan Potato Salad is made with no mayonnaise or eggs, and is full of bright and fresh flavor! Potatoes and brussels sprouts coated in a mustard dill dressing make a great vegan side dish. It’s the best vegan potato salad!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Salad, Side Dish
    Cuisine American
    Servings 4 servings
    Calories 286 kcal

    Equipment

    • Large mixing bowl

    Ingredients
      

    • 24 OZ Small Red Potatoes diced
    • 12 OZ Brussels Sprouts halved
    • Salt
    • Pepper

    Dill Mustard Dressing

    • 3 TBSP Whole Grain Dijon Mustard
    • 3 TBSP White Wine Vinegar
    • 1 TBSP Apple Cider Vinegar
    • ¼ Cup Extra Virgin Olive Oil
    • ⅓ Cup Fresh Dill chopped
    • 1 TSP Salt

    Instructions
     

    • Make the dill mustard dressing by adding all ingredients into a mason jar. Shake for 15-seconds to mix all ingredients. Leave to the side.
    • Put the potatoes in a large pot and fill it with 3 Cups of cold water, or to cover the potatoes. Add 1 tablespoon of salt. Turn the stove on and bring to a boil. Cook the potatoes until slightly fork-tender, about 13-minutes from turning on the stove.
    • While the potatoes are cooking, heat a cast iron or large saucepan over medium high heat. Add 1-2 TBSP oil. When hot, add the Brussel sprouts and season with ¼ TSP salt and ¼ TSP pepper. Stir every few minutes so that the sprouts don't stick to the pan. Cook for about 5-minutes, until softened and lightly browned.
    • After softening the Brussels sprouts, place them into a large serving bowl and to the side.
    • After finishing the potatoes, drain.
    • Add the drained potatoes into the large bowl with the Brussels sprouts.
    • Pour the dressing on top. Mix all the ingredients together.
    • Place in the fridge for at least 30-minutes.

    Notes

    • The best potatoes for potato salad are red potatoes or yukon gold.
    • Leave the peels on for a better texture.
    • Trim the stem ends of brussel sprouts and remove any browned leaves.
    • Prep this dish ahead of time, as the flavors are even better the next day!
    • Store leftovers in an airtight container in the refrigerator for up to 4 days.

    Nutrition

    Calories: 286kcalCarbohydrates: 36gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 761mgPotassium: 1158mgFiber: 7gSugar: 4gVitamin A: 963IUVitamin C: 90mgCalcium: 69mgIron: 3mg
    Keyword potato salad, vegan
    Tried this recipe?Let us know how it was!
    Elise Shivamber

    Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.

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