Lemon Dill Potato Salad – Vegan and Mayo Free

Bright lemon and dill flavors shine in this vegan potato salad recipe that’s perfect for an easy vegan side dish or as a vegan BBQ side dish.

If you’re looking for a vegan potato salad recipe that is light, refreshing, and perfect for a summer BBQ, look no further! Our Lemon Dill Vegan Potato Salad is the perfect way to switch up your summer side dishes. With a delicious combination of lemon, dill, and potatoes, this vegan potato salad recipe is a delicious alternative to the traditional mayonnaise-based versions. Not only is it tasty, but it’s also easy to make and sure to be a hit with everyone at the BBQ.

Why Vegan Potato Salad?

Looking for easy vegan side dishes or vegan BBQ ideas? Choosing a vegan potato salad is a great way to elevate your summer menu. By opting for a plant-based version, you’re not only providing a healthier alternative but also catering to a wider range of dietary preferences. Our Lemon Dill Vegan Potato Salad combines the freshness of lemon and dill with the comforting goodness of potatoes. It’s a flavorful and refreshing dish that will impress both vegans and non-vegans alike. So, why not add this vegan BBQ side dish to your next gathering and watch it disappear within minutes?

Ingredients For Lemon Dill Potato Salad

• yukon gold or red potatoes
• red onion
• fresh dill, or dried dill
• salt
• neutral oil, like avocado or grapeseed oil
• lemon
• organic white sugar
• Badia Complete, Mrs. Dash, or other no salt seasoning
• black pepper
• Cavender’s Greek Seasoning, or other salt seasoning blend
• xanthan gum, optional but this is what makes the dressing thick

The dressing recipe is for three pounds of Yukon Gold or Red potatoes, part of a red onion, and a clamshell package of fresh dill. You could also just use two or three teaspoons of dried dill if fresh isn’t available.

More links you might be interested in:

• Chicken Salad Chick Copycat – Elevated Plant-Based Chick’n Salad
• Seitan Ribs With Jackfruit – Smoky Umami Bomb Recipe
• Siete Dairy Free Queso Copycat – Elevated Plant-Based Cheese Seasoning
• How To Use Jackfruit As Meat – Jackfruit Meat Substitute Recipe
• Easy and Juicy Vegan Seitan Chick’n

Thicken Dressings Like A Pro With Xanthan Gum

Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients separating. It can be produced from simple sugars using a fermentation process and derives its name from the species of bacteria used, Xanthomonas campestris. If you read food labels you’ll see it included in the ingredient list of many different products.

Instructions For The Vegan Potato Salad Recipe

In our recipe, an amount as little as an 1/8th of a teaspoon is sufficient to thicken our dressing for the qualities we need. A thicker dressing not only has a silkier mouthfeel, but it also prevents separation of the oil and liquids. This potato salad will store better and remain presentable for days thanks to the tiny bit of xanthan gum.

Instructions For Prepping The Potatoes

1. Clean and trim any blemishes from 3 pounds of Yukon gold or red potatoes, or peel and rinse the potatoes if you don’t intend to use the optional skins
2. Dice the potatoes into roughly ¾ inch pieces, or just under 2cm, and add to salted water in a cooking pot

3. Bring to a boil and cook for 15-20 minutes, or until potatoes are fork tender
4. Adding a half a tablespoon of baking soda to the boiling potatoes for the last minute, or longer, will give the outside of the potatoes a fluffy texture perfect for holding the dressing
5. Drain the potatoes in a colander, rinse briefly with cool water, and shake to drain moisture and develop the texture on the outside of the potato pieces

6. Set aside and allow to drain and cool while making the dressing

Instructions For Making The Dressing

1. Whisk the xanthan gum into the neutral oil to dissolve without clumps

2. Less xanthan gum is needed if using a bullet or blender to whip the dressing into an opaque looking airy consistency
3. Add the remaining dressing ingredients and whisk to combine, or blend for a fluffier consistency

Assembling The Lemon Dill Potato Salad

Toss the drained and cooled potatoes until the outsides fluff up a bit, then fold in the dressing and most of the fresh chopped dill into the potato salad reserving some for garnish

Serving Suggestions and Tips

Looking for easy vegan side dishes and vegan BBQ ideas? Serve our Lemon Dill Vegan Potato Salad alongside grilled veggies or plant-based burgers for a complete and satisfying meal. You can also top it with some vegan cheese or avocado for extra creaminess and flavor. If you’re hosting a summer gathering, consider making a larger batch of this salad as it can be made ahead of time and tastes even better the next day. It’s a versatile dish that can be enjoyed as a side or as a main course. So, get creative and let your taste buds explore the possibilities of this delicious vegan potato salad!

Substitutions

If you don’t want to use xanthan gum to thicken the dressing you might try a couple of other options to get a great texture. Cook the potatoes longer with baking soda in the water. Add the baking soda to the boiling potatoes for the last three minutes to get even more soft fluffy outsides. You could also try a tablespoon of Dijon or brown mustard to whisk up a classically thickened vinaigrette.

FAQs

Fresh, zesty, and perfect for sunny days, this Lemon Dill Potato Salad is a versatile companion to a wide array of vegan dishes. Enjoy it alongside our smoky Vegan Ribs Recipe – Seitan & Jackfruit for a plant-based barbecue feast, or complement it with our creamy, savory Vegan Chicken Salad Chick Copycat – Classic Carol to create the ideal vegan picnic spread. If you’re looking for one more delicious appetizer to round things out, serve it alongside our crispy and tangy Crunchy Buffalo Cauliflower Wings.