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Potato Salad for Pickle-Lovers

Perfect for your next picnic or barbeque party, this potato salad features a simple vegan mayo made with aquafaba. Swap with regular mayo if you aren't vegan. Flavoured with lots of pickles and dill to keep those pickle-lovers happy. 
Prep Time8 mins
Cook Time25 mins
Total Time33 mins
Course: dinner, lunch, main, Salad
Cuisine: American, North American
Keyword: pickle-lovers potato salad, potato salad with vegan mayo, summer salad, vegan picnic salad, vegan potato salad
Servings: 8 servings
Calories: 294kcal
Author: Sylvia Eastman


  • 4 1/2 cups potatoes, cut in about 1 1/2 inch cubes
  • 2 tablespoons olive oil
  • 1 cup simple vegan mayo with aquafaba {See Recipe Notes for link to recipe. Sub with regular mayo if not vegan}
  • 2/3 cup pickles, minced
  • 1 tablespoon pickle juice
  • 3 tablespooons fresh dill
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red onion, minced
  • 1 teaspoon garlic powder
  • salt, to taste
  • pepper, to taste
  • extra pickles, for garnish
  • extra dill, for garnish



  • Cook the potatoes: Add potatoes to a large pot with enough water to cover. Bring to a boil and then reduce to simmer and cook until you can pierce them with a fork. Drain and pat off excess water with a clean towel.
  • Fry the potatoes: Heat a heavy frying pan with enough olive oil to lightly coat the surface. Add about half the potatoes and fry over medium high heat until one side is getting crispy and brown, about 8 minutes. Turn over to crisp other side. Repeat with other half of potatoes, or you can do them at the same time in 2 different pans. You don't want to crowd them all in one pan or they won't get crispy. 

Pickle-Lovers Potato Salad Dressing

  • Make Simple Vegan Mayo, doubling the recipe and replacing the apple cider vinegar with pickle juice. 
  • Stir in the minced pickles, pickle juice, fresh dill, mustard, red onion, and garlic. Add salt and pepper to taste.
  • Combine the fried potatoes with the dressing. Optionally, garnish with additional pickles and dill. 


Cooking the Potatoes 
  • If you are in a hurry, you can just boil the potatoes until completely done, and skip the frying step. The frying adds another textural dimension but the potato salad will still be good without that step. 
About Making Simple Vegan Mayonnaise with Aquafaba 
  • The recipe is really quite simple and the instructions include a video of the process. Make sure to double the recipe, and you can replace the vinegar/lemon juice with pickle juice if you want. 
  • Obviously, if you have a store-brand vegan mayo that you like you can use that, too. Or if you aren't vegan, you can use your regular mayo. 


Serving: 0.5cup | Calories: 294kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 343mg | Potassium: 508mg | Fiber: 3g | Vitamin A: 70IU | Vitamin C: 13.8mg | Calcium: 43mg | Iron: 4mg