Vegan Dijon Potato Salad

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.[cmtoc_table_of_contents]

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
• Capers
• 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…

1. 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.
2. 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.
3. 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!*
4. 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.*
5. 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.
6. 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.
7. 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.
8. Toss and Season. Gently toss everything together and add salt and pepper to taste if needed.
9. Chill. Cover and set in the refrigerator to chill for at least 4 hours for best taste.
10. 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:

Quinoa Salad

Classic Tabouli Salad Recipe

Colorful Quinoa Salad with Feta

Waldorf Salad Jar

Zoodles alla Checca

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!

Take a pic and tag me on Instagram @vegeliciouskitchen and use the hashtag #vegeliciouskitchenrecipe. I’d love to see your creation!

Here is the recipe:

*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!