This simple vegan dijon potato salad is vegan, low in fat and easy to make with just a few healthy ingredients. Enjoy this delicious dish as a side to your favourite Summer meals.

Dijon potato salad with dill on a white plate against a grey background.

Dijon Potato Salad Ingredients

Here’s what you’ll need to make this simple, healthy potato salad:

  • Potatoes. Of course you’ll need potatoes! We’ll go over the best kind of potatoes to use below but I’d recommend baby or new red or yellow potatoes.
  • Dijon mustard. Any kind of dijon mustard works. I used a plain dijon in the recipe but you can try a stone-ground mustard, or hot and spicy one to switch it up.
  • White vinegar. White vinegar adds the perfect tang to the recipe. I went with plain, white vinegar as I like it best in this recipe but you can also use apple cider or white wine vinegar.
  • Shallot. I love the milder, sweeter flavour of shallot over onion in this recipe, however, if you only have onion on hand, that’s find to use too. Shallots are best but white, yellow or red onions work too. Finely sliced green onion would also work.
  • Fresh dill. You’ll need a few tablespoons of fresh dill for this recipe. I think dill is the best herb for potato salads but you can also try parsley or chives.
  • Garlic. Garlic adds more seasoning to the recipe and what are potatoes without garlic, am I right?
Cooked baby potatoes in a glass bowl with shallot, dill and dijon mustard.
Dijon potato salad in a large, glass mixing bowl.

What Kind of Potatoes to Use

Waxy, thin-skinned potatoes like baby red and yellow have the least amount of starch so they retain their shape when boiled. They make a good choice for potato salad. All-purpose potatoes such as Yukon Gold and white potatoes also work well in potato salad. They’ll fall apart a bit but overall are just fine for this recipe.

Russet and Idaho potatoes are drier and starchier than other varieties. These types of potato tend to split and break apart during cooking and will become mushy when tossed with dressing. Most potato salads stay away from this kind of potato but I actually don’t mind them. The only thing is they tend to be kind of dry so the potato salad ends up on the dried side. If it’s all you have on hand, go ahead but I would recommend baby red or yellow potatoes for best results.

I also use a bit of the potato cooking water to add creaminess without the need for oil or mayo. Simply scoop a bit of the water out of the pot before you drain the potatoes.

I recommend using a firm, waxy potato variety such as red, yellow or fingerling potatoes. These types of potato hold their shape when cooked so you can chop them up and mix them with dressing.

Preparing the Potatoes

Let’s go over how to prepare and cook the potatoes to use in this recipe.

Do I need to peel the potatoes?

It’s up to you but I leave the peel on for potato salad. It adds colour and texture to the salad and potato skins are actually rich in nutrients, so why not leave them on. It’s just extra work to peel them anyways! To prep the potatoes, just give them a good scrub and you’re good to go.

How to Cook the Potatoes

I would recommend boiling the potatoes for this recipe. Once you’ve given them a good rinse and scrub, cut them in half and place them in a large pot with enough water to cover them. Allow some room for the water to boil. Add a generous amount of salt and bring to a boil. Once they’ve boiled, reduce the heat a bit, cover and cook until tender.

Depending on the size of the potatoes, boiling them will take between 7-15 minutes. They’re ready when you can easily pierce them with a fork or knife. Once cooked, strain them and let them cool in the strainer.

Hot or Cold Potato Salad?

I just let the potatoes cool for a few minutes them proceed with the recipe. Potatoes are extra absorbent when they’re hot, so I like to mix up the salad while they’re still warm. You can always chill the salad in the fridge before serving if you prefer cold potato salad, otherwise, go ahead and serve it warm.

The salad can be made a few hours in advance and is best enjoyed within a few hours, however, it’s fine in the fridge for up to 3 days.

Close up of dijon potato salad.

Potato Salad Variations

There are many different ways you can make potato salad. This is a vinegar-based version, rather than a creamy potato salad. That being said, you can always play around with seasonings.

Here are some options to make this recipe your own:

  • try lemon juice, apple cider vinegar or white or red wine vinegar instead of white vinegar
  • use any variety of dijon mustard such as stone-ground to hot and spicy
  • try adding a splash of pickle juice for some extra tanginess
  • add hot sauce for some a bit of spice
  • fresh chopped chives or parsley make a nice addition
  • use white, red or yellow onion instead of shallots
  • chopped celery, green onion and capers all make great additions
  • add a spoonful of vegan mayo or sour cream to make it a creamy potato salad
Healthy potato salad with dill on a white plate.

Oil-Free Mayo-Free Potato Salad

If you’re looking for a low-fat, oil-free and mayo-free potato salad, this simple dijon and vinegar combo is just perfect. This salad takes less than 15 minutes to make and is full of tangy, flavour everyone will love.

Quick tip: Reserve some of the potato cooking liquid to add a bit of creaminess to the salad. Simply scoop some off before draining the potatoes then use that to adjust the consistency of your final dish.

More Side Salads

Loving this potato salad? You might like these too:


Simple Dijon Potato Salad

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: Vegan

This tangy potato salad is easy to make with just a few simple ingredients. Enjoy this delicious dish as a side to your favourite Summer meals.



  • 2 lbs baby red or yellow potatoes, halved
  • 3 tbsp white vinegar
  • 2 tbsp dijon mustard, any variety
  • 3 tbsp finely chopped fresh dill
  • 3 tbsp minced shallot (approx. 1 small shallot)
  • 2 cloves garlic, minced
  • salt and pepper, to taste


  1. Rinse and scrub the potatoes then slice in half and place in a large saucepan. Fill the pot with enough water water to cover the potatoes. Add a 1/2 tsp of salt to the water.
  2. Bring to a boil then reduce heat slightly and cover. Cook for 10-15 minutes, depending on size. They’re ready when you can easily pierce with a fork for knife.
  3. Once cooked, reserve a few tablespoons of the cooking water then drain the potatoes, rinse with cool then and add them to a mixing bowl.
  4. Add the rest of the ingredients, season with salt and pepper and mix until thoroughly combined. If desired, add 1-2 tbsp of the reserved potato cooking liquid for extra creaminess. 
  5. This salad is best served right away or within a few hours but can be stored in the fridge for up to 3 days.


This recipe makes 4 generous servings so could serve 6-8 as a small side dish.

Keywords: vegan potato salad, healthy, low-fat, no mayo, easy, warm