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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.
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword 10 ingredients, celery, dill, fennel, garlic, grainy mustard, olive oil, parsley, pickles, potatoes, salad, summer, white wine vinegar
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings 6
Calories 243kcal


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


  • 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.


  • 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.


Serving: 1sixth of the recipe | Calories: 243kcal | Carbohydrates: 29.7g | Protein: 4.6g | Fat: 11.1g | Fiber: 4.4g | Sugar: 3.9g