This Dijon Potato Salad is a vegan version of potato salad made with fresh herbs, a flavorful Dijon vinaigrette and no mayonnaise!
Potato salad can be eaten any time of year but it’s so typically a summer thing, isn’t it? It’s always been such a classic favorite but usually with lots of mayonnaise.
Well today there’s another way to have this summer favorite.
A zippy Dijon vinaigrette is gonna take the place of that old mayonnaise and start something new.
Dijon Potato Salad Ingredients
The ingredients for this potato salad are few and simple.
- Organic Yukon gold potatoes
- Red bell pepper
- Green onions
- Red onions
- Dill Pickles and juice
- Fresh parsley
- Fresh dill
- A Dijon vinaigrette dressing
How To Make The Dijon Potato Salad
This is an easy salad to make. Start with…
- Making the dressing. In a jar with a tight fitting lid, combine olive oil, apple cider vinegar, agave (or honey if not vegan), Dijon mustard, minced garlic and a a few pinches of salt. Shake well to combine ingredients and put in the refrigerator to chill. Shake regularly as you’re preparing the other ingredients for best flavor combining.
- Cut the potatoes. Take a 3 pound bag of organic Yukon gold potatoes, unpeeled, scrub well and cut into 3/4″ – 1″ cubes. If you prefer, you can peel the potatoes.
- Add the potatoes to a large pot and cover them by about an inch over the top with well salted water. Taste the water to see that it is just a bit salty – if not, add a little more salt. Also *Make sure to use a large enough pot so that the potatoes aren’t crowded!*
- Cook. Add a lid to your pot to bring to a boil quicker. After the water is boiling, remove the lid and then reduce the heat to a gentle simmer and cook until the potatoes can be pricked with a fork or sharp pointed knife but not falling apart (pick one up and try for doneness) – about 5 – 6 minutes – be sure not to over cook them! *Note: the potatoes will continue to cook slightly as they begin to cool in the colander.*
- Remove them from the heat and drain them into a colander to cool for about 10 minutes, then transfer them carefully to a couple baking sheets to finish cooling. (Optional) – Once cooled, you can carefully cut the potatoes in half if you prefer smaller pieces.
- Chop. While they are cooling, chop the red bell peppers, the green onions, the red onions, the dill pickles, the fresh dill and the parsley.
- When the potatoes are almost cool, but still slightly warm, add them to a large bowl along with the red peppers, green onions, red onions, dill pickles, capers, dill pickle juice, fresh dill, parsley and the dressing. *Start with 1/2 to 3/4 of the dressing and taste.* You can save the rest of the dressing to add to the potato salad just before serving.
- Toss and Season. Gently toss everything together and add salt and pepper to taste if needed.
- Chill. Cover and set in the refrigerator to chill for at least 4 hours for best taste.
- And that’s it!
Stir ingredients to combine, top with dressing and gently mix together.
Vegan Dijon Potato Salad
Make-ahead salads are the perfect choice for taking along to gatherings any time of year. But summer potlucks and picnics are probably some of the best times.
Salads that can be made ahead and chilled, transported easily and are really delicious – well, I’d say those are a win win don’t you? And they’re a good accompaniment to whatever else is being served.
Other Salad Favorites
Here’s a few make-ahead salad recipes for some summer inspiration:
If you try this Dijon Potato Salad, or would like to – a rating and a comment below would be greatly appreciated. Also, please feel free to share any modifications you make – it’s always fun to learn about new variations of a recipe. I’d love to hear from you!
Tag me on Instagram @vegeliciouskitchen and use the hashtag #vegeliciouskitchenrecipe. I’d love to see your creation!
Here is the recipe:
Dijon Potato Salad
- 2/3 cup olive oil
- 4 Tbsp apple cider vinegar
- 4 Tbsp Agave, (or honey if not vegan)
- 5 Tbsp Dijon mustard
- 2 clove garlic, minced
- a few pinches of salt
- 3 lbs. organic Yukon gold potatoes, peel on and cut into 3/4" cubes, can peel if you prefer
- 3 Tbsp red bell pepper, diced
- 4 Tbsp green onions (scallions), chopped small
- 4 Tbsp red onion, diced small
- 4 Tbsp dill pickles, chopped small
- 2 Tbsp capers
- 2 Tbsp fresh parsley, minced
- 4 Tbsp fresh dill, minced
- 2 Tbsp dill pickle juice
- salt to taste
- pepper to taste
- First prepare the dressing. Add the ingredients to a jar with a tight fitting lid and shake to combine. Refrigerate and let sit (shaking regularly) to blend the flavors.
- Next add the cubed potatoes to a large pot of well salted water, covering the potatoes by about 1". Check the water to make sure it is just a little salty and add more salt if needed. *Make sure to use a large enough pot so the potatoes aren't crowded* Bring to a boil over medium-high heat with a lid on. Once boiling, remove the lid and reduce the heat to a slight simmer. Cook until the potatoes can be pierced with a fork but are not falling apart. About 5 - 6 minutes. Watch them closely so they don't get over-cooked.
- When the potatoes are done, drain them in a colander and set aside to cool for about 10 minutes. After 10 minutes, remove the potatoes carefully to a couple baking sheets to continue cooling for another 5 minutes.
- When the potatoes are cooled but still slightly warm, gently combine them the green onions, red onions, red bell pepper, capers, dill pickles, dill pickle juice, fresh dill, fresh parsley, salt and pepper to taste and the dressing. *NOTE: Start with 1/2 - 3/4 of the dressing first and taste.* The remainder of the dressing can be added after the salad chills. Stir it in just before serving.
- Cover and refrigerate to chill and combine flavors for at least 2 - 4 hours.
- If you prefer, you can peel the potatoes.
- Organic red potatoes are a good substitute for the Yukon gold variety.
- For best flavor, chill the potato salad for at least 4 hours.
- Take the potato salad out of the refrigerator for about 5 - 10 minutes before serving.
*Please note that the nutrition information provided is only a close estimate using an online nutrition calculator.*
I hope you enjoy this recipe and thanks for stopping by!