Vegan Potato Salad with Dill Pickle Dressing

In this vegan potato salad recipe, potatoes are tossed with crunchy vegetables like fennel and celery, herbs like dill and parsley, then topped with a light and tangy dill pickle vinaigrette dressing. This vegan potato salad is made without mayo.

An overhead shot of a vegan potato salad with a vinaigrette dressing and herbs in a white bowl.
An overhead shot of ingredients for a salad, before chopping and prepping.
A 3/4 angle shot shows water pouring into a saucepan of baby potatoes in bright, direct sunlight.

Keeping it simple and tasty this week. I love pickles. I love vinaigrette-dressed potato salads. Excessive amounts of dill? Another thing that I love! Why not combine all of those loves into one perfect dill pickle-dressed potato salad? I have lots of vegan salad recipes for inspiration if you’re in need.

I’ve been making a version of this for a while, and now have a mental block around potato salads that don’t include pickles. There’s an amazing caramelized onion potato salad in my cookbook that features, you guessed it, pickles! I also have a creamy dill pickle salad recipe without potatoes! I know what I like and I’m sticking to it.

What sets my version of vegan potato salad apart: we have chopped fennel and celery for crunch, lots of chopped pickles, red onion, heavy hands of dill and parsley, and a good amount of pickle brine IN the dressing!

I love having a container of this vegan potato salad on hand as a base for our work-from-home lunches. I grab a big spoonful and add a handful of greens, a drizzle of olive oil and some lemon (or some sort of dressing), some chickpeas or lentils and some extra vegetables. Super easy and satisfying midday meal.

I usually just blend up a smoothie for lunch. But if I have a salad like this on hand (which takes 30 minutes to make), I’ll fix up a nice plate. I’m thinking I should make salads like this more often because I just can’t seem to pause and actually make a lunch most days. I like to keep going! I know that some of you will be able to relate.

Wishing you well from our corner of the world. Sending you a smile and a hug to keep going today!

An overhead image of chopped vegetables and herbs in white bowls.
Overhead image shows a hand pouring vinaigrette from a jar onto a bowl of quartered mini potatoes.
An overhead shot of a vegan potato salad with a vinaigrette dressing and herbs in a white bowl. A pink napkin is seen to the side.
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5 from 4 votes

Vegan Potato Salad with Dill Pickle Dressing

In this vegan potato salad recipe, potatoes are tossed with crunchy vegetables like fennel and celery, herbs like dill and parsley, then topped with a light and tangy dill pickle vinaigrette dressing. This vegan potato salad is made without mayo.
PREP TIME20 mins
COOK TIME15 mins
Resting Time1 hr
TOTAL TIME1 hr 45 mins
Diet Gluten Free, Vegan, Vegetarian
Servings: 6
Author: Laura Wright

Ingredients

Dill Pickle Dressing

  • 2 tablespoons dill pickle brine
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grainy mustard
  • 1 clove garlic, finely minced
  • 5 tablespoons extra virgin olive oil
  • sea salt and ground black pepper, to taste

Potato Salad

  • 2 lbs mini potatoes
  • ½ small red onion, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 1 stick celery, thinly sliced
  • ½ cup chopped dill pickles
  • ¼ cup fresh dill, chopped
  • ¼ cup flat leaf parsley, chopped

Instructions

  • Make the dressing. In a sealable jar, combine the pickle brine, white wine vinegar, mustard, garlic, olive oil, salt, and pepper. Close the lid on top and shake vigorously. Check the dressing for seasoning and adjust if necessary. Set aside.
  • Place the potatoes in a medium saucepan and cover them with cold water. Cover and place the saucepan on the stove over medium-high heat and bring to a boil. Once boiling, remove the lid and lower the heat to a simmer. Cook until potatoes are just-tender, about 12-14 minutes. Drain the potatoes and allow them to cool just slightly.
  • Once the potatoes are cool enough to handle (but ideally still warm), cut them into quarters and transfer to a large bowl. Pour half of the dressing over the warm, cut potatoes, season them liberally with salt and pepper, and toss to combine. Let the lightly dressed potatoes sit until they are completely cool.
  • Once the lightly dressed potatoes are cool, add the red onion, fennel, celery, chopped dill pickles, fresh dill, parsley, the remaining dressing, and more salt and pepper. Toss to combine. Taste some of the salad to check for seasoning and adjust to your preference (more pickle brine, salt, pepper, dill etc).
  • This potato salad needs to sit for at least an hour to develop flavour. Cover the dill pickle potato salad and let it sit in the refrigerator for at least an hour before serving, and up to 5 days total.

Notes

  • I used super crisp deli-style pickles that only contain a little bit of vinegar in the brine (I think they’re partially lactofermented? Where are my fermentation wizards?). I’ve made this with traditional dill pickles that are sold at room temperature too. All are good!
  • If you don’t like fennel, simply omit it. You could add an extra chopped stick of celery or more chopped pickles if you like. Potato salad is pretty flexible :)
  • Any time I’m adding raw garlic to a non-blended dressing, I finely grate it with my Microplane grater.
An overhead shot of a vegan potato salad with a vinaigrette dressing and herbs in a white bowl. A pink napkin is seen to the side.
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