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!
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 RecipeWhy 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
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.
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.
Pour the dressing on top, and toss to combine. Add freshly cracked black pepper and sea salt flakes to taste.
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.
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!
Easy Vegan Potato Salad with Dill
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
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.
Leave a Reply