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    Home » Recipes

    Published: Mar 24, 2022 · Modified: Oct 3, 2023

    Creamy Vegan Potato Salad (With Dill Pickle Juice)

    Jump to Recipe Print Recipe

    Creamy 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
    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Variations
    • Instructions
    • Expert Tips
    • Storage Tips
    • Recipe FAQs
    • More Salad Recipes
    • Recipe
    • Comments

    Why You'll Love This Recipe

    • Perfect flavor: This potato salad is one that both vegans and non-vegans love.
    • Classic side dish: Potato salad is the perfect summer side dish. It's great for picnics and barbecues.
    • Make ahead: This potato salad tastes better each day after it's made.

    Ingredient Notes

    Only a handful of ingredients are needed for this perfect summer side dish.

    • Potatoes - I prefer using Eastern or gold potatoes in this recipe.
    • Onion - I use a regular yellow onion but you can use white for a more mellow flavor.
    • Vegan mayo - If you don't already have a favorite brand of vegan mayo, my favorite one to use is Hellman's brand.
    • Pickle juice - I highly recommend using Claussen brand pickles for the pickle juice.

    Variations

    I like this recipe exactly as written but you can also change it up.

    • You can add ½ cup chopped celery.
    • Along with the pickle juice, add some finely diced pickles.
    • Diced cucumbers gives it a refreshing crunch.
    • Sprinkle some thinly sliced green onions on top.
    • For a spicy kick, add a few dashes of hot sauce.

    Instructions

    1. 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.

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

    3. Continue to boil for 13 minutes.

    chopped potatoes on a cutting board

    4. 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. Place in the fridge.

    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.

    potato salad dressing with whisk

    5. Once the potatoes are finished boiling, cool them for about 30 minutes.

    6. Next, remove the peels and roughly cut up potatoes into 1" pieces, or a bit larger. Put the potato chunks in a large bowl.

    7. Add in the diced onions and the dressing.

    8. Use a large wooden spoon to carefully mix it all together. Try not to break apart the potato pieces.

    potato salad ingredients in a bowl

    9. Sprinkle some paprika on top. Serve and enjoy!

    potato salad closeup

    Expert Tips

    • Be very careful when boiling the potatoes to make sure they don't get mushy.
    • When stirring the ingredients together, be nice and gentle to ensure the potatoes don't break apart.
    • Don't skip cooling the potatoes. You don't want to burn your fingers or overheat the mayo mixture.
    • I can't recommend Claussen pickle juice enough. It is the perfect flavor for this potato salad.
    jar of claussen pickles

    Storage Tips

    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.

    Recipe FAQs

    How can I prevent the potatoes from getting mushy?

    Keep a close eye on the potatoes while they're boiling and don't overcook them. I find 13 minutes to be about the right amount of time. Use a fork to pierce the potatoes while they're boiling. You want them to be easily pierced but not falling apart.

    Do I really need to cool the potatoes before mixing in the rest of the ingredients?

    Definitely! You don't want the mayo dressing to get heated up by the potatoes. You want this potato salad to be chilled, not served warm.

    More Salad Recipes

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      Quick Cucumber Salad With Vinegar
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      Mexican 3 Bean Salad With Corn (Vegan)
    • Bowl of pasta salad.
      Easy Vegan Pasta Salad Without Mayo
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      Easy Vegan Coleslaw (Tangy and Creamy)

    Did you know that rating and commenting on recipes is one of the best ways to support your favorite food bloggers? If you try the recipe, please click the star rating on the recipe card and add a comment below. Thanks!

    Recipe

    Plate of vegan potato salad.

    Creamy Vegan Potato Salad

    Jen Cardenas
    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 minutes mins
    Cook Time 13 minutes mins
    Cooling/Resting time 30 minutes mins
    Total Time 1 hour hr 3 minutes mins
    Course Side Dish
    Cuisine American
    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. Keep in the large bowl or transfer to a casserole dish.
    • 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

    • I can't recommend Claussen pickle juice enough. It is the perfect flavor for this potato salad.
    • Be very careful when boiling the potatoes to make sure they don't get mushy.
    • When stirring the ingredients together, be nice and gentle to ensure the potatoes don't break apart.
    • Don't skip cooling the potatoes. You don't want to burn your fingers or overheat the mayo mixture.

    Equipment

    • Large bowl
    • Casserole dish

    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!

    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.

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