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    Home » Recipes

    Published: Mar 24, 2022 · Modified: Nov 16, 2022

    The Best Vegan Potato Salad (With Dill Pickle Juice)

    Jump to Recipe Print Recipe

    The Best Vegan Potato Salad is the perfect side dish for pretty much any summer meal. It's creamy and tangy and absolutely delicious. There are many different ways to make potato salad with different ingredients added in. To me, it's the dressing that makes the dish.

    Everyone has one family member who makes the BEST potato salad and it usually has one special ingredient. In our family, it was my mom who made the best potato salad and she was tasked with having to bring it to every get together. The special ingredient she used was pickle juice. This vegan version also uses pickle juice which elevates it to the Best Vegan Potato Salad.

    plate of potato salad

    Making the Potato Salad

    The first step is preparing the potatoes. After you rinse them, cut them in quarters. You don't need to peel them in advance because it's much easier to remove them after they've been boiled.

    Put the cut potatoes in a large pot and cover with water. Bring the water to a boil and add 1 tablespoon of salt. Continue to boil for 13 minutes.

    chopped potatoes on a cutting board

    Next, it's time to make the dressing while the potatoes are boiling. In a bowl or a large measuring cup, whisk together the vegan mayo, pickle juice, apple cider vinegar, salt and pepper. If you don't already have a favorite brand of vegan mayo, my favorite one to use is Hellman's brand.

    potato salad dressing with whisk

    As for the pickle juice, I highly recommend Claussen's. I always keep a jar of the remaining juice after we eat the pickles in the back of the fridge so it's available when I need it. To me, it has the perfect flavor for potato salad. When the dressing is all mixed, put it aside in the fridge.

    jar of claussen pickles

    Once the potatoes have cooled for about 30 minutes, remove the peels and roughly cut up into 1" pieces. Put the potato chunks in a large bowl. Add in the diced onions and the dressing. Use a large wooden spoon to carefully mix it all together. Try not to break apart the potato pieces. Sprinkle some paprika on top.

    potato salad ingredients in a bowl

    Like all potato salad recipes, it tastes best when made the day before. Store it in an airtight container for up to 5 days in the fridge.

    Options

    • I use yellow onions but you can use white or red for a more mellow flavor.
    • If desired, you can add ½ cup chopped celery.
    potato salad closeup

    Summary

    This creamy vegan potato salad is the most requested side dish for summer get togethers. The tangy dressing, made with dill pickle juice, is the perfect pair to the potatoes.

    Interested in other vegan salad recipes? Check out:

    • Quick Cucumber Salad With Vinegar
    • Mexican 3 Bean Salad With Corn
    • Easy Vegan Pasta Salad Without Mayo
    plate of potato salad

    The Best Vegan Potato Salad

    This potato salad is the perfect side dish to a summer meal. Every potato salad has a special ingredient and this one is pickle juice.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 13 mins
    Cooling/Resting time 30 mins
    Total Time 1 hr 3 mins
    Course Side Dish
    Servings 16 people
    Calories 316 kcal

    Ingredients
      

    • 5 lbs eastern or gold potatoes
    • 2 ¼ cups vegan mayo
    • ¼ cup pickle juice (highly recommend Claussen brand)
    • 1 tbsp + 1 tsp apple cider vinegar
    • 1 teaspoon salt (plus 1 tablespoon to add to the boiling water)
    • 1 teaspoon pepper
    • 1 small onion, finely chopped
    • paprika

    Instructions
     

    • Prepare potatoes by rinsing and cutting them into quarters.
    • Put the potatoes in a large pot and cover with water. Bring the water to a boil and add about 1 tablespoon of salt.
    • Continue to boil for 13 minutes.
    • Meanwhile, make the dressing by whisking together the vegan mayo, pickle juice, apple cider vinegar, salt and pepper. Set aside in the fridge.
    • Drain the potatoes in a colander and set aside to cool for about 30 minutes.
    • Remove the peel from the potatoes and chop into about 1" pieces. Add them to a large bowl.
    • Add the onions and the mayo dressing to the potatoes and use a wooden spoon to carefully stir until combined. Be careful not to break apart the potatoes. Sprinkle some paprika on top. Store in an airtight container in the refrigerator.
    • For best taste, prepare this potato salad the day before you are serving. This lasts about 5 days in the fridge.

    Notes

    • My favorite pickle juice to use is from Claussen pickles.
    • I use a yellow onion but feel free to use your favorite variety.

    Nutrition

    Calories: 316kcalCarbohydrates: 28gProtein: 3gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.004gSodium: 390mgPotassium: 609mgFiber: 3gSugar: 1gVitamin A: 4IUVitamin C: 28mgCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Marvin says

      April 04, 2022 at 7:10 pm

      5 stars
      Tastes like summer. Just like Mom used to make!

      Reply
      • jencardenas says

        April 06, 2022 at 12:29 pm

        I got as close as I could!

        Reply

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    Hi, I'm Jen! I love all things vegan. I'm a food blogger, recipe developer, and mom of three. My goal is to show how the vegan lifestyle can be easy, delicious and fun.

    You can find out more about my vegan journey by reading Keep Taking Steps to Change for the Better.

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