Creamy Dill Potato Salad without Mayo
If you’re looking for a dill potato salad that’s creamy without using mayo, this one is a great option. This potato salad with dill is made with a simple tahini dressing that gives it a rich, creamy texture while keeping the ingredients light and straightforward. It’s packed with fresh dill flavor and works well for cookouts, holidays, or any time you want an easy side dish.
I created this recipe because I’ve always loved potato salad but don’t enjoy mayonnaise based versions. Growing up, it was always part of holidays and cookouts, so I wanted a version I would actually want to eat. After making a creamy dill dressing with tahini, I realized it would be the perfect base for a no mayo dill potato salad. It’s simple to make with just a few ingredients, and it’s one I come back to often because it’s easy, reliable, and everyone always enjoys.
If you’re planning a cookout or need a few easy side dishes, there are plenty of other recipes to pair with this dill potato salad. My Mediterranean cucumber tomato salad and Italian green bean salad are both fresh, simple options, and the blistered tomatoes come together quickly with a lot of flavor. For something a little different, the watermelon tomato gazpacho is always a refreshing option and a hit at summer gatherings.
Ingredient spotlight
This is not a full list of the ingredients, but a spotlight on a few key ingredients, You will find the full ingredient list in the recipe card below.
- Potatoes – Gold potatoes, red potatoes, or baby potatoes work best for this recipe. They hold their shape after boiling and give the best texture. I don’t recommend russet or Idaho potatoes, as they tend to break down and get too soft.
- Tahini – Tahini is made from ground sesame seeds and has a consistency similar to almond butter. It’s what gives this potato salad its creamy texture without using mayo. You can find it in most grocery stores, usually near the nut butters.
- Apple Cider Vinegar – Apple cider vinegar adds brightness and balances the richness of the tahini. If you don’t have it, white wine vinegar is a great substitute.
- Fresh Dill – Fresh dill gives this potato salad its signature flavor. Dried dill can work in a pinch, but fresh dill adds more flavor and a brighter finish.
How to make vegan dill potato salad
Cover the potatoes in cold water, then bring to a boil and cook for 15 minutes (small potatoes) or 20-25 minutes for larger potatoes. Drain the potatoes and allow them to cool for 10-20 minutes so they are easier to handle. Cut the cooled potatoes into cubes. Add them to a large bowl. Finely chop fresh dill. Make the dressing, combine tahini, apple cider vinegar, fresh dill, salt and garlic powder. Stir well. Add water to the tahini mixture and stir well until it makes a creamy dressing. Don’t worry if it is clumpy at first, that is normal. Let dressing sit 5 minutes to thicken. Pour the dressing over the cooked potatoes. Stir well to coat the potatoes in the dressing. Serve immediately or rest in the fridge 2-3 hours to cool.
Top tips
- Adjust dried dill carefully – If using dried dill, start with about 1 tablespoon, then add ½ teaspoon at a time until it reaches your desired flavor.
- Make it ahead – This potato salad is even better when made ahead. If you have time, prepare it about 24 hours in advance and store it in the fridge.
- Instant Pot option – You can also cook the potatoes in the Instant Pot. Place them on a trivet with 1 cup of water and cook on high pressure for 5 minutes for small potatoes or 10 minutes for larger potatoes.
Creamy Dill Potato Salad (No Mayo)
Guided Recipe Video
Ingredients
- 3 pounds waxy potatoes - like yellow, red, baby or fingerling potatoes
- ½ cup tahini
- 1/4 cup apple cider vinegar
- 6 tablespoons fresh dill, chopped
- 1.5 teaspoons sea salt
- 1 teaspoon garlic powder
- ½ cup water
Instructions
- Clean the potatoes. Add potatoes to a large pot. Cover with cold water and cook on high heat until water comes up to a boil.Once boiling, cook potatoes for 15 minutes (small potatoes) or 20-25 minutes (large potatoes) until potatoes are cooked through (you should be able to insert a paring knife or fork into the center of the potatoes without resistance).3 pounds waxy potatoes
- Drain the potatoes and allow them to cool at least 10 minutes so they are easier to handle.
- While potatoes are cooling, make the tahini dressing. Combine tahini, apple cider vinegar, salt, garlic powder in a bowl. Stir well. Add water and stir until all the tahini and water have combined. This mixture will be thin. Let sit 5 minutes to thicken.½ cup tahini, 1/4 cup apple cider vinegar, 6 tablespoons fresh dill, chopped, 1.5 teaspoons sea salt, 1 teaspoon garlic powder, ½ cup water
- When potatoes have cooled enough to handle, cut potatoes into 1-1.5 inch cubes. Add cubed potatoes to a large bowl.
- Pour the dill tahini dressing over the potatoes and stir well to combine. Serve immediately or place in the fridge to cool 2-3 hours before serving.
Recipe Notes
- Start potatoes in cold water – Always start potatoes in cold water so they cook evenly. Adding them to boiling water can lead to uneven texture.
- Let potatoes cool before cutting – Allow the potatoes to cool for 10 to 20 minutes before cutting. They are very hot right after boiling and easier to handle once slightly cooled.
- Cut smaller for faster cooking – If you want to speed things up, cut the potatoes into 1-inch cubes before boiling so they cook more quickly. Add to cold water, bring it to a boil and cook 8 minutes.
- Stir before serving – The tahini dressing may thicken in the fridge. Give the salad a good stir before serving.
- Store leftovers in the fridge in an airtight container for up to 5 days.
Nutrition Information
Other additions
- Add crunch: I actually love adding celery (just like my grandfather used to) but thinly sliced radish can be nice here too.
- Add some onion flavor – red onion, green onion or even finely chopped chives are all great choices.
- Make it dill pickle – add some finely chopped dill pickles and a splash of pickle juice to the dressing instead of all water. This gives a bright briny flavor that will be a hit for sure.
Common questions
What are the best potatoes for potato salad
Thin-skinned waxy potatoes like Yukon gold, red potatoes, baby potatoes, or fingerling potatoes work best. They hold their shape after cooking and don’t need to be peeled.
Russet potatoes are not recommended, as they tend to fall apart and become too soft.
Do I have to peel the potatoes?
No, you don’t have to peel them. I usually leave the skins on for texture and ease. Just be sure to scrub the potatoes well before cooking.
If you prefer the look or texture of peeled potatoes, you can peel them before cooking.
How do I know when potatoes are done cooking?
No, you don’t have to peel them. I usually leave the skins on for texture and ease. Just be sure to scrub the potatoes well before cooking.
If you prefer the look or texture of peeled potatoes, you can peel them before cooking.
What can I use instead of tahini?
Almond butter is the best substitute. It will give a similar creamy texture, though the flavor will be slightly different.
