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!

top down view of freshly made vegan dill potato salad in a white bowl with items surrounding.

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!

top down view of ingredients used to make creamy dill potato salad recipe.

What Goes Into Creamy Dill Potato Salad?

  • potatoes
  • celery
  • onion
  • dill
  • tahini or vegan mayo
  • dijon
  • lemon
  • 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.

top down view showing the process of making creamy vegan potato salad dressing.

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!

top down view showing the process of pouring dressing over dill potato salad.

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.

Serving Suggestions

  • 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

side angle view of creamy dill potato salad in a white bowl.

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.



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!

  • Author: Julie | The Simple Veganista
  • 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
  • 1/41/3 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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  1. Mary Ann Starus says:

    Made, with fresh dill that I grew….baby potatoes, cooked a little too long. Used tahini…SO GOOD!!

  2. Took this to a cookout today and very non-vegan people loved it and had no idea it was vegan. Also, I used dried dill as I didn’t have fresh, still tasted great! Didn’t add the chickpeas as I wouldn’t think they would try it🤷‍♀️ But next time I make it I think I will add them.

  3. I’ve made this recipe every summer holiday for the past two or three years now. I know the recipe calls for dill but I rarely use all the herb when I buy it for this recipe. I substitute chopped dill pickles instead and it is incredible.

    Thanks so much for the excellent recipes, Julie – your website is my culinary scripture!

  4. Lysander Rau says:

    Perfect potato salad! I’m a college student, so with limited storage space, tools, and time for cooking, I love recipes that use just a few simple ingredients. I brought this to a gathering and it was a huge hit. I got tons of compliments and even saw someone scraping the bottom of the tupperware for the dressing! :)
    When making potato salad, I like to use a lot of dressing and let the salad sit in the fridge for at least a few hours before serving so the potatoes can soak up some of the dressing and the flavors can marry.


    1. Julie | The Simple Veganista says:

      Oh yes, tarragon would be a nice addition. I would use 1 teaspoon and go up from there to suite your taste. It can be strong so add more a little at a time.

  6. Catherine Clunies-Ross says:

    I’m about to make this for my work Christmas lunch. I’m a bit confused re the tahini and Mayo. Is it OK to blend the tahini and mayo or are you supposed to use either/or?
    Also, tarragon sounds unusual.. as i can’t imagine tarragon except with mussels or seafood.. strong herb Could you explain the choice? Cat

    1. Julie | The Simple Veganista says:

      Hi Catherine, use tahini OR vegan mayo, don’t use them together, although who knows it might be ok. :)

      As for the tarragon, it does compliment potatoes and the all the ingredients in the recipe, but you can omit it, or use a smaller amount if you like it and want to try it. Another thought behind the tarragon is some potato salad recipes call for diced egg whites, tarragon goes with eggs as well, of course we’re not using eggs, but the chickpeas would take their place, hence tarragon is an optional herb.

      This makes a great party salad, if you make the recipe let us know what you think! Cheers and Happy Holidays! :)

      1. I did half mayo/half tahini and it came out great 😊

  7. Sarah Rickard says:

    This is a perfect recipe for a quinoa salad convert like me! Printed and making it on the spot for a church picnic tomorrow! Thank you!

    1. Julie | The Simple Veganista says:

      Thank you!

  8. I second the just mayo. So good!

  9. Hi – was wondering if you could recommend a vegan mayo. I’ve not been happy with the one I tried and thought maybe if I tried another. Thanks.

    1. Julie | The Simple Veganista says:

      Hi Rachel,

      I’ve been using Just Mayo. It’s pretty good for a vegan mayo, and they have a few flavors.

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