CREAMY DILL POTATO SALAD (HEALTHY + VEGAN)
Healthy and balanced, this creamy Dill Potato Salad with tahini-dijon dressing, fresh dill, and protein rich chickpeas is a perfect vegan side dish for picnics, BBQ’s, and potlucks!
Deliciously creamy, this potato salad features tender potatoes, crisp bits of celery, colorful red onion, healthy chickpeas for added protein, and fresh dill for cooling flavor all dressed up in a simple lemon-tahini dressing.
The flavors and textures are spot on, and whether you’re a potato salad lover or not, I know you’re going to love this version!
Not only is it amazingly creamy and delicious, it’s so easy to make and ready in about 30 minutes!
If you love potato salad, be sure to check out this Fresh Herb Potato Salad, Classic Vegan Potato Salad, Curry Potato Salad, or this tasty German Potato Salad!
What Goes Into Creamy Dill Potato Salad?
- tahini or vegan mayo
- salt + pepper
Faqs + Tips
- What kind of potatoes are best for potato salad? To keep your potato salad from turning to mush, you want to use waxier potatoes such as Yukon gold or red potatoes that hold their shape well once boiled and don’t break down.
- Make it creamier. If you like your potato salad extra creamy, by all means double up the tahini or vegan mayo amounts!
- Add chickpeas. The addition of chickpeas rounds out the nutritional profile – plus, I just love my chickpeas, but they are optional.
- Make ahead. This dill potato salad can be made ahead for ease and store in the refrigerator until ready to eat.
How To Make Dill Potato Salad
- Start by boiling the potatoes for about 15 minutes, let them cool and peel.
- Prep the veggies, chickpeas, and dill.
- Make the creamy dressing using either the tahini base or vegan mayo.
- Toss everything together in a large mixing bowl, and done!
And that’s it, now you’re ready to serve or store in the refrigerator to chill.
It’s an easy, creamy potato salad with fresh dill and chickpeas to enjoy for years to come!
How To Store Potato Salad
- Refrigerator: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
- Freezer: It’s not recommended to freeze potato salad, as it does not defrost well and may become mushy. If you think you will have a lot leftover that you cannot eat within 4 – 5 days, consider making half a batch.
- Serve your potato salad at room temp or chilled.
- This hearty potato salad can be served as a light meal or side dish.
More Easy Side Dish Recipes
- Healthy Baked Beans
- Easy Vegan Pasta Salad
- Curried Potato & Chickpea Salad
- Classic Vegan Potato Salad
- Spicy Coleslaw
- Radish and Cucumber Salad
If you try this potato salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CREAMY DILL POTATO SALAD (HEALTHY + VEGAN)
For all you potato salad lovers, I know you’re going to love vegan Potato Salad with dill, chickpeas and creamy tahini-dijon dressing! It’s healthy, easy to make, and a recipe that you’ll come back to again and again!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 6 - 8 1x
- Category: Side
- Cuisine: American
- Diet: Vegan
- 2 1/2 lbs. potatoes (red or gold)
- 1 can (14 oz.) chickpeas (garbanzo beans), drained and rinsed (optional)
- 1/2 cup celery (some leaves ok), diced
- 3/4 cup red onion, finely diced
- 1/4 – 1/3 cup fresh dill, chopped
- 4 heaping tablespoons tahini (+ 5 tablespoons water) or 1/2 heaping cup vegan mayo
- 2 tablespoons dijon or whole grain mustard, or to taste
- 1 juicy lemon, juice of
- salt + pepper, to taste
Potatoes: Place potatoes in a large pot with a hefty pinch of salt and fill with water, bring to a boil, reduce heat to a gentle boil and cook about 13 – 15 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Using your thumb and index finger, pinch the skin and you’ll see it move, skin should come off easily. Cut the potatoes into 1/2 – 3/4 inch cubes.
Prep veggies: While potatoes are cooking and/or cooling, prepare the onion, celery, dill and chickpeas.
Dressing: In a small bowl, combine the tahini/mayo, mustard, lemon juice, salt and pepper. Mix well. If using tahini, add water slowly until desired consistency. If dressing is too thick, add a tad more water or lemon juice. Alternately, if dressing is too thin, add more tahini or mayo.
Mix together: In a large bowl (or pot you cooked the potatoes in) place the potatoes, chickpeas, celery, onion and dill. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.
Serve as a light meal or side.
Store leftovers in the refrigerator for up to 5 days.
Serves 6 – 8
Use red potatoes if you prefer. No need to peel them. Also, if using baby potatoes, cooking time might be slightly shorter. If you do use baby potatoes, after they’ve cooked and cooled, slice in half or quarter them.
If you don’t have lemon on hand, add a good splash of apple cider vinegar instead.
Fresh is best but if you don’t have fresh dill on hand, use a tablespoon or so of dried dill. Start low and add more to taste.
Updated: Dill Potato Salad recipe originally published August 2016 and has been updated May 2020 with new photos and helpful tips.
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It was so yummy! I didn’t have celery so I used carrot and some red bell pepper.
Made it with the tahini and added red onion infused vinegar I had leftover from some quick pickled onions for some extra kick and it was absolutely delicious! Everyone adored the salad, picky eaters included