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Big bowl of vegan lemon and dill potato salad in a white bowl on a table with fresh lemons and lavender.

Super Lemony Vegan Potato Salad with Dill and Dijon

This easy lemon potato salad without eggs is the fresh update to a classic recipe that everyone will love! Egg free, vegan, gluten free.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 82
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lbs potatoes or other potatoes of your choice
  • 4 tablespoons fresh dill use 1-2 tablespoons dried
  • 4 tablespoons lemon juice about 2 lemons
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup can swap for agave
  • Salt and pepper to taste

Equipment

  • Large pot
  • Large mixing bowl
  • mixing spoon
  • measuring cups
  • Measuring spoons
  • Chef’s knife
  • Cutting board

Method
 

  1. Cook the potatoes. Wash and cut the potatoes into bite sized pieces. In a large salted pot of cold water, add the potatoes and bring to a boil over high heat. When they reach a boil, turn the heat to medium and cook until fork tender. This will depend on the size and type of potatoes you use, but generally around 20 minutes. Drain the potatoes when finished cooking.
  2. Mix the dressing. Into a large mixing bowl, combine the lemon juice, dijon mustard, maple syrup, dill, salt, and pepper. Whisk together until a dressing is formed.
  3. Combine and serve. Add the cooked potatoes to the dressing and gently stir together. Serve warmed or chilled. Enjoy!

Notes

How to Store 
  • Fridge: Store any leftover potato salad in an airtight container in the fridge for up to 4 to 5 days. This is one of those recipes that gets better after it sits in the fridge and really chills down. If making this for a pool party, summer BBQ, or picnic, make it a day in advance. 
  • Freezer: I don’t recommend freezing this potato salad because the texture and flavor will be altered after freezing.