Well, it’s about that time of the year for cookouts and picnics.  There’s no other food that says summertime like potato salad!

Being from the south, potato salad was definitely a comfort food throughout the year, but I particularly remember enjoying potato salads most in the summertime at cookouts. 

Traditional potato salad often calls for mayo, eggs, sugar, and salt.  When I saw “Plant-Perfect Potato Salad” on Jane Esselstyns YouTube Channel I was inspired to create the perfect potato salad to my southern liking.

The dressing is void any added eggs, oil, or sugar.  The base of the dressing is made with potato, some applesauce, and hemp seeds.  Whuuuut, yes you read right! lol.  This inspired and adapted potato mayo from Cooking with Plants is the perfect formula for a low-fat dressing option. Those three ingredients blended together add the perfect creaminess without added oils or nuts.  Medjool dates, of course, is natures candy, so no need for added sugar.  The Nutritional Yeast, lemon juice and dijon mustard add the perfect “twangy” flare.   Kala Namak Black Salt adds a mild “eggy” taste without adding eggs or intense saltiness.  But if you are following a low sodium diet, by all means, feel free to omit.

Believe me when I say this Dill Potato Salad is to “live” for.  So regardless of whether for a cookout or a side dish for dinner meal, this potato salad will sure to please.

Watch “How To” Video:


Prep Time 20 mins
Cook Time 10 mins
Total Time 2 hrs 30 mins
Servings 6 servings


Potato Mayo Dressing

  • 1 medium Red Potato, scrubbed, peeled and chopped
  • 2 large Medjool Date, pitted
  • 3 Tbsp Apple Cider Vinegar, Raw, Unfiltered
  • 1 Tbsp Fresh lemon Juice
  • 2 Tbsp Dijon Mustard
  • 1/2 tsp Garlic Powder, unsalted
  • 1/2 tsp Onion Powder, unsalted
  • 1 Tbsp Hemp Seeds
  • 1 Tbsp Nutritional Yeast
  • 1/2 cup Applesauce, Unsweetened
  • 1/2 - 3/4 tsp Kala Namak (Black Mineral Salt) (Omit for reduced sodium version) - See Recipe Note

Potato Salad

  • 8 medium Red Potatoes, scrubbed and chopped
  • 2 stalks Celery, diced (about 1 cup)
  • 1/2 Tbsp Dried Dill Weed
  • 2 Tbsp Dried Chives
  • 1 1/2 cup Potato Mayo Dressing (above)
  • garnish Smoked Paprika (optional)
  • garnish Fresh Dill (optional)


Potato May Dressing

  • Fill a small saucepan with water. Rinse, scrub, peel and roughly chop one medium red potato (about 1 cup). Add potatoes to water-filled saucepan. Boil for 8-10 minutes until fork tender.
  • Drain boiled potatoes. Add the boiled potatoes and the remaining dressing ingredients to a high-speed blender. Blend until smooth. Set aside.

Potato Salad

  • Rinse, scrub, and dice 8 medium-size red potatoes. Add diced potatoes to a large saucepan and fill with water. Bring to a boil and cook for 10 minutes. Drain the potatoes in a colander and rinse under cold water until cool. Allow excess water to drain from the potatoes. Transfer the cooled potatoes to a large mixing bowl
  • Chop the celery into small pieces. Add the chopped celery, dill weed, chives, and the potato mayo to the mixing bowl. Mix well. Place bowl "uncovered" in the fridge for a couple of hours to allow the salad to marinade and the sauce to thicken.
  • Plate the potato salad, garnish with smoked paprika and fresh dill weed. Enjoy!


Kala Namak Note:  This salt has an eggy taste to it.  However, the taste is very subtle when added at the beginning of the recipe.  Which works perfectly for my kiddos (they are not too fond of the eggy flare).  So if you prefer a more definitive eggy taste feel free to leave the Kala Namak out in the potato mayo.  Add the salt after the salad has chilled in the fridge for a few hours.  Stir in well right before serving. 
Tried this recipe?Let us know how it was!

8 Comments Add yours

  1. Terrah says:

    Hi, does the dates give this a sweet flavor? We like our potato salad with a savory dressing.

    1. Faith Scott says:

      Hello Terrah! Yes, dates do add sweetness. I too like more savory, but my kiddos enjoy this dish more with a little added sweetness. Feel free to leave the dates out if you like. Hope you enjoy the Potato Salad as much as we do! Have a super fantastic day because you simply can!

  2. WILL MILLER says:

    The potato mayo dressing is just the top of its class.
    I have made the Potato Salad a few times but modify it to meet my preferences, such as adding dill or sweet relish and fresh chopped onion. Unfortunately, there never seems to be any leftovers for the following meal or day.
    I might add that the potato mayo is great with a couple of slices of Dave’s Killer Bread, sliced onion, tomatoes, and lettuce.
    Thanks for the tremendous addition to my preferred recipes.

    1. Faith Scott says:

      Hello Will! So glad to hear that you enjoyed the Potato Salad. Your tweaks sound perfect! Yes, the Potato Mayo is amazing! Thank you for your kind support! Have a super fantastic day because you simply can!

  3. Christina Marble says:

    Can you use Yukon gold or Russet potatoes instead of red?

    1. Faith Scott says:

      Hello Christina! I believe for potato salads, the Red potato works best. The Russet could probably work, but the texture will be much firmer. The Yukon Gold potato is much softer potato and may give a much creamier potato salad. Maybe you could use half of both Yukons and Russets so that you would have both textures of firm and soft. Give it a try and let us know how it came out. 🙂

  4. Sita says:

    I really like this recipe, given that it doesn’t have tofu or veganaise in it. I think I will try it with a little less vinegar next time. I omitted the dates but only had sweetened apple sauce (bought by mistake), so it was still a bit sweeter than I like. But all in all, I enjoyed this potato salad, and how it is truly a whole food. Thank you.

    1. Faith Scott says:

      Hello Sita! Glad to hear that you enjoyed the Dill Potato Salad! Yes, I agree, Whole Plant-based Food recipes are the best!

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