3 Vegan Potato Salad Recipes to Spice Up Your Next Cookout

Or maybe I should say “herb up?” Potato salad is a cookout staple, but you don’t have to douse russets with gloppy mayo to make one. These potato salad recipes go beyond the mayonnaise jar and straight to delicious town.

Potatoes are a staple food at my house. My 15-month-old son would basically live on sweet potatoes if I let him, and my husband asks me to make mashed potatoes for him at least twice a week. We’re a potato-loving family, so when it comes to potato salad recipes, I like to experiment!

The basic white potato-mayo combination seems ubiquitous at summer cookouts, but you can buck that trend with these yummy potato salad recipes instead.

3 Potato Salad Recipes to Spice Up Your Next Cookout

Dill Pesto Potato Salad

1. Dill Pesto Potato Salad

Creamy pesto replaces the mayo in this delicious potato salad. And not just any pesto! Step away from the basil and grab a bunch of fresh dill instead. This potato salad was the first cooking that I did after having my baby. It’s so easy, that even a sleep-deprived new mom can do it!


  • 3 cups diced, cooked potato – use whatever sort is your favorite or what’s in the pantry
  • 1 cup shredded carrot – pro tip: you can save yourself some time and buy a bag of shredded carrots instead of shredding it yourself!
  • 1 celery stalk, minced
  • handful of fresh dill
  • 1/4 cup raw cashews
  • 1/4 cup sliced almonds
  • 1/3 cup olive oil
  • 2 cloves garlic
  • juice of 1 lemon
  • 1/4 cup nutritional yeast
  • salt and pepper, to taste

Cooking Directions

1. Toss together the veggies and set aside.

2. To make the pesto: In your blender or food processor, combine the olive oil, garlic, lemon juice, and nutritional yeast, and blend until smooth.

3. Toss the pesto with the veggies, season with your salt and pepper, and chill the salad until you’re ready to serve!

Sweet and Sour Potato Salad

2. Sweet and Sour Potato Salad

Who says you have to use white potatoes in your potato salad? This sweet and sour potato salad recipe stars nutritious sweet potatoes instead. This is adapted from an old favorite of mine.


  • 4 cups diced sweet potatoes (1″ cubes work well)
  • 1/4 cups spicy mustard
  • 1/4 cup olive oil
  • 1/4 cup pickle juice (Trust me!)
  • 6 tablespoons minced red onion
  • 1/2 cup minced celery
  • sea salt, to taste

Cooking Directions

1. In a large pot, boil the sweet potatoes until they’re tender, about 10-15 minutes.

2. Drain the sweet potatoes well, and when they’re cool enough to handle, toss them with the rest of the ingredients. Chill really well before serving.

Fennel Walnut Potato Salad

3. Fennel and Walnut Pesto Potato Salad

What can I say? Pesto makes a great mayo replacement and adds a depth of flavor to jazz up a plain ol’ potato salad recipe. This is adapted from another family favorite that we make at home.


  • 1/2 cup fennel leaves, chopped
  • 1/4 cup walnuts, ground in the food processor
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast
  • 1 clove garlic, minced
  • salt and black pepper, to taste
  • 3 potatoes, cooked however you like, cut into 1″ cubes

Cooking Directions

1. In a large bowl, combine everything except for the potatoes, mixing really well.

2. Fold in the potatoes carefully, tossing them to coat evenly with the sauce.

3. Chill for at least 15 minutes before serving.

Creative Commons potatoes photo by Tommy Hemmert Olesen; all other photos by Becky Striepe

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Alexandra G.
Alexandra G3 years ago

yummy :) thank you

Elena Poensgen
Elena Poensgen3 years ago

Thank you :)

Debbie Crowe
Debbie Crowe3 years ago

The Dill Pesto Potato Salad sounds really good. I can't wait to try it. Thanks for the recipes!

Jana DiCarlo
Jana DiCarlo3 years ago

the nuts in the first one sound good

Elena T.
Elena Poensgen3 years ago

Thank you :)

Fei W.
Lana L3 years ago

thanks for the recipes

Patricia Alves
Patricia Alves3 years ago

nham nham c:

Kerstin Strobl
Kerstin S3 years ago

Thank you for sharing

Elena T.
Elena Poensgen3 years ago

Thank you :)

Sherry Coleman
Sherry Coleman3 years ago

Thank you for the recipes