Dill Potato Salad: Cool, Creamy, and Perfect for Picnics and Potlucks

Dill Potato Salad is a cool and creamy classic with a plant-based twist. This vegan potato salad features tender potatoes, crisp celery, tangy dill pickles, and fresh herbs, all tossed in a silky vegan mayo dressing with a touch of pickle brine and lemon. It’s naturally gluten-free and perfect for picnics, potlucks, or backyard barbecues.

Why I Love This Recipe

Potato salad has always been one of those nostalgic dishes for me. It’s something at every summer party, and I always looked forward to it. This version that’s full of delicious dill is just as comforting as the one from my childhood, but made entirely plant-based. The combination of bright dill, crunchy celery, creamy potatoes, and that tangy dressing hits all the right notes. It’s also a real crowd-pleaser, even with those who don’t usually eat vegan. I’ve brought it to potlucks and holidays, and it always disappears fast.

Why You’ll Love This Recipe

There’s so much to adore about this summery vegan take on a traditional potato salad:

Cool and Creamy: The plant-based mayo and splash of pickle brine make the dressing ultra-smooth and flavorful.

Fresh Dill Flavor: Chopped fresh dill adds bright herbaceous notes that scream summer.

Easy to Make Ahead: This salad tastes even better after a few hours in the fridge.

Whole Food Ingredients: No mystery ingredients—just wholesome, recognizable ones.

Perfect for Gatherings: This holds up well at room temperature for potlucks and picnics.

Customizable: Add peas, radishes, or red pepper for more color and texture.

Vegan and Gluten-Free: A summer staple everyone can enjoy.

Fresh dill has a bright, slightly citrusy flavor that pairs beautifully with creamy dressings. It’s best used raw or added at the very end of cooking to preserve its delicate flavor.

You might also like this Southern Potato Salad or this Mexican Street Corn Pasta Salad!

Ingredients

Yukon Gold Potatoes: Creamy and tender, Yukon Golds hold their shape well after boiling and have a naturally buttery flavor.

Celery: Adds a satisfying crunch and refreshing taste that balances the creamy dressing.

Red Onion: Offers a mild sharpness and extra flavor. Use white or yellow onion if that’s what you have. I love red onions and use them for flavor and visual appeal.

Dill Pickles: Provide that tangy, salty bite that’s essential for any proper potato salad. I used McClure’s, but use your favorite. I like the ones that are fresh and crunchy.

Cucumbers: I added some chopped cucumbers for added crunch.

Fresh Dill: Aromatic and summery, this herb lifts the entire dish with its citrusy, grassy profile. Drid dill is fine here, too.

Vegan Mayonnaise: Creamy and smooth, it binds the ingredients and provides the luscious texture we crave. I used Not Mayo Orignal and it’s my new favorite vegan mayo, but use what you have!

Vegan Yogurt: This is a delicious way to cut down on the fat content just a bit, and it adds a delicious tang. I used a store brand from our grocery chain here in Michigan, and it was perfect. Any almond-based yogurt that’s plain and unsweetened will work.

Pickle Brine: Just a splash adds a zippy tang that ties everything together.

Lemon Juice: Brightens the dressing and enhances the dill flavor.

Salt and Pepper: Simple seasonings that bring out the best in the whole dish.

How to Prep for This Recipe

You’ll need a large pot for boiling potatoes, a cutting board and a knife for chopping, and a large bowl for mixing. A large colander is helpful to drain the potatoes, and a rubber spatula or wooden spoon works best for gently combining the ingredients without mashing the potatoes

How to Make Summer Dill Potato Salad

Boil the Potatoes: Wash, peel, and chop potatoes into bite-sized chunks. Place them in a pot of cold, salted water. Bring to a boil and simmer for 10–12 minutes or until fork-tender.

Note: It’s also perfectly fine to keep the skin on the potatoes and chop them. The skin adds some rustic texture. I prefer the potatoes peeled, but the skins would be good, too!

Drain and Cool: Drain the potatoes and spread them out on a baking sheet or shallow pan to cool quickly. The potatoes need to be cool for the mayonnaise dressing to mix in well.

Chop the Veggies: While the potatoes cool, dice the celery, onion, pickles, and fresh dill.

Make the Dressing: In a small bowl, whisk together vegan mayo, pickle brine, lemon juice, salt, and pepper until smooth.

Mix It All Together: Add the cooled potatoes to a large bowl. Gently fold in the celery, onion, pickles, and dill. Pour over the dressing and mix until well coated.

Chill and Serve: Refrigerate for at least 1 hour before serving to let the flavors meld. Serve cold or at room temperature.

Tips and Tricks

Don’t overcook the potatoes. They should be just fork-tender, not falling apart.

Cool the potatoes completely before mixing to avoid a gummy texture.

Taste and adjust the dressing before mixing—it should be just a bit tangy.

Add-ins like chopped radish, peas, or roasted red pepper give extra flavor and color.

Double the batch if serving a crowd … this goes fast!

How to Store

Store in an airtight container in the fridge for up to 3–4 days. It’s even better the next day after the flavors have mingled. Avoid freezing, as the texture may suffer.

Yield: 10 servings

Dill Potato Salad: Cool, Creamy, and Perfect for Picnics, Potlucks, and Holidays

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This Summer Dill Potato Salad is creamy, tangy, and perfect for hot weather gatherings. It’s made with tender Yukon Gold potatoes, crunchy veggies, and fresh dill in a zippy vegan mayo dressing. Chill it before serving for best flavor!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 3 lbs potatoes (Yukon Gold works well), peeled and cubed ... can also leave potatoes unpeeled for extra texture
• 2 stalks celery, chopped
• 1/2 cup chopped red onion
• 1/3 cup chopped dill pickles
• 1/3 cup chopped cucumbers
• 1/4 cup chopped fresh dill (or 2 tablespoons dried)

Dressing

Toggle ingredient group

• 1/2 cup vegan mayo
• 1/3 cup vegan yogurt, plain and unsweetened
• 2 tablespoons dill pickle brine
• 1 tablespoon lemon juice
• 1 teaspoon salt and 1/2 teaspoon pepper (or to taste)

Instructions

1. Chop potatoes and place in a pot of cold, salted water. Bring to a boil and simmer 10–12 minutes until fork-tender.
2. Drain and let cool completely.
3. Dice celery, onion, pickles, and dill.
4. In a bowl, whisk vegan mayo, vegan yogurt, pickle brine, lemon juice, salt, and pepper.
5. In a large bowl, combine potatoes, veggies, and dressing.
6. Mix gently.
7. Chill at least 1 hour before serving.
8. Store in an air-tight container in the refrigerator for up to 3 to 4 days.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 194Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 357mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 4g

Parting Flavors

This Dill Potato Salad brings back the joy of while staying fresh, light, and totally plant-based. It’s quick to prepare, easy to customize, and perfect to bring to any event. Keep this one on rotation all year long. It’s a keeper!