This dill “pickle” potato salad is refreshingly different and absolutely delicious. Mayo-free, vegan, and allergy-friendly, it features a tangy-sweet dressing made from Dijon mustard, white vinegar, maple syrup and fresh dill. The term “pickle” is in quotes because there are no jarred pickles in the recipe—rather, thinly sliced cucumbers and red onions are tossed in the dressing to make quick pickles right in the bowl. The result is a potato salad with satisfying crunch, bright acidity and an original twist on the classic mayo-based version. It’s a crowd-pleaser and especially welcome at warm-weather gatherings.
What is potato salad?
Potato salad likely traces back to Germany but has become a quintessential American side dish. Typical American versions use boiled potatoes mixed with mayonnaise, hard-boiled eggs, onions and celery. German potato salad often includes potatoes, onions and bacon or pickles and may be dressed with vinaigrette or mayo. In the U.S., potato salad is a staple at barbecues and picnics. I created this dill “pickle” potato salad for a Memorial Day BBQ and it went over very well—its bright, vinegar-forward dressing keeps it light and lively compared to heavier mayonnaise-based options.
A Potato Salad Story
I grew up eating my dad’s potato salad, made in large batches on summer Sundays to enjoy through the week. His version was full of hard-boiled eggs, a heavy mayo dressing and raw onions. I loved it, but the richness could feel heavy, so I often added extra acidic dressings to my plate. My palate has always leaned toward bolder, tangier flavors, which is how this dill “pickle” potato salad was born. I think my dad would approve of the spirit of it, even if it’s not traditional.
Why is this called dill “pickle” potato salad?
Some readers were surprised by the name since this recipe doesn’t use jarred pickles. The point is that the cucumbers and red onions are quickly pickled in the Dijon-vinegar-dill dressing. Pickling isn’t limited to jars—anytime vegetables are marinated in an acidic, seasoned liquid they begin to pickle. If you let the salad sit a day or two, the cucumbers and onions develop even more pickled flavor, which is why the name dill “pickle” potato salad fits well.
Ingredients for dill “pickle” potato salad
This recipe uses simple, seasonal ingredients and shines in summer. I prefer English cucumbers because they release less water, have smaller seeds and a thin, crunchy skin that adds texture and color; leave them unpeeled for visual appeal, or peel if you prefer. Red onion adds color and a mild bite; vidalia or sweet onions work well too.
- yukon gold potatoes
- english cucumber
- red onion
- lemon
- white vinegar
- dijon mustard
- maple syrup
- olive oil
- salt
- dill
- green onions
How do you make Dill “Pickle” Potato Salad?
The method is straightforward: boil and cool the potatoes (no peeling required), whisk together the dressing, thinly slice the cucumbers and onions, then toss everything together. The cucumbers and onions begin to pickle in the dressing, and the potatoes absorb those bright flavors for a light, refreshing salad.
- First boil the potatoes whole, skins on, until fork-tender—about 15–30 minutes depending on size. Tip: place larger potatoes at the bottom of the pot and smaller ones on top so they cook evenly. Drain and cool until they’re safe to handle, then cut into bite-sized pieces and set aside.
- Make the dressing by whisking white vinegar, Dijon mustard, maple syrup, olive oil, chopped dill, salt and chopped green onions in a small bowl.
- In a large bowl combine the thinly sliced cucumbers and red onion with half the dressing and toss to coat. Add the potatoes, the remaining dressing, a pinch of salt, black pepper and the juice of half a lemon. Toss gently until everything is evenly dressed.
- The salad keeps well for up to four days; the cucumbers and onions become more pickled and flavorful over time.
Tips for making the best potato salads
Here are practical tips to get the best results and keep your salad fresh and flavorful.
- Choose the freshest produce you can find. Save bruised or limp produce for cooked dishes like soups or stews.
- Remove any sprouts or “eyes” from potatoes before cooking. If a potato is soft, shriveled or slimy, discard it.
- Do not refrigerate raw potatoes; store them in a cool, dark place for best quality.
- Leaving skins on preserves nutrients and adds texture—just scrub potatoes well. If you prefer a smoother texture, peel them.
- Good tools make meal prep easier: a sharp knife, sturdy cutting board and a large mixing bowl speed up the process and improve results.
More vegan Summer side salads
- Simple Vegan Kale Caesar
- Southwest Quinoa and Bean Salad
- Primavera Pesto Pasta Salad
The best vegan potato salad recipe
Dill “Pickle” Potato Salad
Pin Recipe
Ingredients
- 2 pounds yukon gold potatoes
- 1 large english cucumber sliced thin
- ½ red onion sliced thin according to your preference
- ½ lemon squeezed
- 2 tbsp white vinegar
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- 2 tbsp olive oil
- ¼ tsp salt
- 2 tbsp dill chopped
- 2 green onions chopped white and green parts
Instructions
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Boil the potatoes whole with skins on until fork-tender, 15–30 minutes depending on size. Drain, cool until safe to handle, then cut into bite-sized pieces and set aside.
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Whisk together white vinegar, Dijon mustard, maple syrup, olive oil, chopped dill, salt and chopped green onions to make the dressing.
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In a large bowl, toss the sliced cucumbers and red onion with half the dressing. Add the potatoes, remaining dressing, a pinch of salt, black pepper and the juice from half a lemon. Toss gently to combine.
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Refrigerate and serve within four days; flavors deepen as the cucumbers and onions continue to pickle.
Nutrition