Tangy Vegan Potato Salad with Dill and Capers
This vegan potato salad is creamy, tangy, and tossed with fresh dill and tiny bursts of briny capers. A silky tofu dressing replaces mayo without eggs or dairy, yet it tastes as indulgent as the classic backyard version.
It comes together in about 30 minutes, and the flavors get even better after an hour in the fridge. Perfect for a cookout, a picnic, or a simple side all week long.
Why This One Stays in the Rotation
I love that this potato salad is fully plant‑based but doesn’t ask for any specialty ingredients. The dressing uses silken tofu, which blends into a thick, smooth base that coats every potato chunk.
Fresh dill, grainy mustard, and a splash of lemon juice give it a bright, zippy flavor that cuts through the richness. A spoonful of capers adds little salty pops that keep you going back for another bite.
It’s the kind of side dish that people return to even after the main course is gone.
Ingredients
- 2 lbs waxy potatoes, like Yukon Gold or red: they hold their shape better than starchy russets
- 12 oz silken tofu, drained: use shelf‑stable or refrigerated, any firmness works as long as it’s silken
- 2 tbsp grainy mustard: the whole seeds add texture and a gentle heat
- 1 tbsp Dijon mustard: for a sharper, smoother kick
- 1 tbsp extra‑virgin olive oil: rounds out the dressing without making it greasy
- 2 tbsp lemon juice: fresh squeezed is best, but bottled works in a pinch
- 2 tbsp capers, drained and roughly chopped: divide them, you’ll use half in the dressing and half as a garnish
- 2 ribs celery, finely diced: about ½ cup
- ½ small red onion, minced: a mild onion works here; soak it in cold water for 10 minutes if yours is sharp
- ¼ cup finely chopped fresh dill: plus a little extra for the top
- ½ tsp fine sea salt: plus a pinch more for the cooking water
- ¼ tsp black pepper
Variations / Substitutions
- Swap the dill for parsley or chives: a milder herb still gives freshness, but the flavor will be less grassy
- No silken tofu?: soak ½ cup raw cashews in hot water for 15 minutes, then blend with the same liquid ingredients
- For a soy‑free version: use an egg‑free mayo instead of the tofu dressing; start with ½ cup and thin with a splash of water if needed
- Add chopped pickles or pickled jalapeños: for extra tang and a little crunch
- Make it heartier: fold in a handful of chopped steamed green beans or a can of drained chickpeas
If you like this, you might also dig my Creamy Vegan Coleslaw.
How to Make Tangy Vegan Potato Salad with Dill and Capers
Step 1: Boil the Potatoes
Scrub the 2 lbs of potatoes and cut them into even bite‑sized chunks, about 1‑inch pieces. Place them in a large pot, cover with cold water by an inch, and add a generous pinch of salt. Bring to a boil over high heat, then lower the heat so the water bubbles gently and cook until a fork slides in easily, 12 to 15 minutes.
You’ll see the skins just start to pull away from the cut edges, and the potatoes will be tender all the way through but not falling apart. Drain them in a colander and let them sit for a few minutes to steam dry.
Step 2: Blend the Tangy Tofu Dressing
While the potatoes cook, add the 12 oz silken tofu, 2 tbsp grainy mustard, 1 tbsp Dijon mustard, 1 tbsp olive oil, 2 tbsp lemon juice, half of the chopped capers, the ½ tsp salt, and the ¼ tsp pepper to a blender. Blend on high until completely smooth, scraping down the sides as needed.
The dressing will be thick and pourable, like a loose mayonnaise. Taste it right out of the blender and adjust the salt or lemon juice before you pour it over the potatoes, because once it’s in the salad you can’t easily correct it.
Step 3: Dress the Warm Potatoes
Transfer the still‑warm potatoes to a large mixing bowl. Pour about three‑quarters of the dressing over them and fold gently with a rubber spatula until every chunk is coated. The warmth helps the potatoes drink up the tangy sauce.
The salad will look a bit loose right now, but that’s a good sign. As it chills, the dressing firms up and everything comes together.
Step 4: Fold and Garnish
Add the diced celery, minced red onion, most of the chopped dill, and the remaining capers to the bowl. Fold everything together until evenly mixed, then scrape the salad into a serving dish. Scatter a little extra dill and a few whole capers on top.
Cover and refrigerate for at least an hour. Just before serving, give it a quick stir, taste for salt, and add a final drizzle of lemon juice if it needs a lift.
A Few Notes Before You Start
- Don’t overcook the potatoes.: They should be fork‑tender but still hold their shape when you stir the salad. Start checking them a couple of minutes before you think they’re done.
- Dress the potatoes while they’re still warm.: Warm potatoes absorb flavor better, so the tangy, mustard‑y notes will reach the center of each chunk.
- Mellow the onion if you need to.: Soak the minced red onion in a bowl of cold water for 10 minutes, then drain and pat dry. That takes away the raw bite without losing the crunch.
- Salt the cooking water well.: Potatoes can be bland, so the salt in the boiling water is your first chance to season them from the inside.
Boil times depend on how you cut the potatoes:
| Potato Cut | Boil Time |
|---|---|
| Whole baby potatoes (under 1½ inches) | 15‑18 mins |
| Halved small potatoes | 10‑12 mins |
| Quartered medium potatoes | 12‑15 mins |
Storing Leftovers
Refrigerate the potato salad in an airtight container for up to 4 days. It thickens as it sits, so stir in a splash of unsweetened non‑dairy milk or cold water to loosen it back up before serving. The capers and dill will still taste fresh even on day three.
What Goes Well With Tangy Vegan Potato Salad
Grilled portobello mushrooms are a natural partner. Their smoky, meaty character contrasts with the bright, creamy salad without either one overpowering the other. A veggie burger piled high with all the fixings makes a fun, cookout‑worthy plate, and a simple green salad with a light vinaigrette balances the richness of the creamy potatoes.
Frequently Asked Questions
Can I make this with firm tofu instead of silken?
No, firm tofu won’t blend into a smooth dressing. Silken tofu has a soft, custard‑like texture that emulsifies easily, while firm tofu stays grainy.
My dressing came out a little gritty. What happened?
Your blender may have struggled to break down the tofu completely. Make sure you use a high‑speed blender, or try the cashew variation, which usually blends silkier.
Is this potato salad gluten‑free?
Yes, all the ingredients are naturally gluten‑free. Just double‑check that both mustards don’t contain any hidden gluten, which is rare but possible.
Can I add other vegetables?
Absolutely. Steamed green beans, chopped bell pepper, or thinly sliced radishes all add nice crunch and color. Fold them in during the final step.
Tangy Vegan Potato Salad with Dill and Capers Recipe
Ingredients
Method
- Cut potatoes into 1‑inch chunks. Place in a pot, cover with cold salted water, bring to a boil, then simmer until fork‑tender, 12‑15 minutes. Drain and let steam dry.
- Blend silken tofu, grainy mustard, Dijon mustard, olive oil, lemon juice, half the capers, salt, and pepper until smooth.
- Transfer warm potatoes to a bowl and fold in about three‑quarters of the dressing until coated.
- Add celery, red onion, most of the dill, and remaining capers. Fold to combine, then transfer to a serving dish, garnish with extra dill and capers. Chill at least 1 hour before serving.
