This vegan dill potato salad has been a summer staple at my table for years. I first adapted it during a hot July backyard barbecue when I wanted something cool, herbaceous, and satisfying without relying on mayonnaise or oil. The result is a creamy, tangy dish that highlights Yukon Gold potatoes for their tender, buttery texture while keeping everything completely plant-based and naturally gluten-free. I love that it holds up well at room temperature, so it is perfect to bring to picnics and potlucks.

What makes this version special is the tahini-dill dressing — it’s rich without oil and brightened with lemon and fresh herbs. The fresh dill and crisp shallots give sharp, clean notes that balance the mellow potatoes, and a little dried dill deepens the flavor. I often double the dressing because leftover dressing becomes an excellent spread for sandwiches or a drizzle over roasted vegetables. Family and friends regularly ask for the recipe, and it has become my go-to side for summer gatherings and weeknight meals alike.

Ingredients

• 3 pounds Yukon Gold potatoes: Choose firm, similar-sized tubers so they cook evenly; I leave the skin on to save time and for extra texture — organic Yukon Golds are my preference.
• 2 medium shallots, diced: Mild and slightly sweet compared with yellow onion; finely dice so you get bites of onion without overwhelming the salad.
• 1 green onion: Thinly sliced, both white and green parts; offers a gentle onion brightness and a pop of color.
• 1/2 cup fresh dill, minced: Fresh dill is essential for a bright, anise-like aroma; pack the measuring cup lightly when chopping.
• 1 tablespoon dried dill: Adds depth and an almost smoky dill background that complements the fresh herb.
• For the tahini-dill dressing (yields about 1/2 cup): 1/2 cup tahini, 2 tablespoons fresh lemon juice (about 1/2 lemon), 1 clove garlic minced, 2 to 4 tablespoons water to thin, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, 1 tablespoon chopped fresh dill. Adjust water for desired consistency.

Instructions

Prep the Potatoes:Wash 3 pounds of Yukon Gold potatoes thoroughly. Leave the skins on or peel according to preference; I leave them on to save time and for added texture. Cut potatoes into uniform 1 to 1 1/2-inch pieces so they cook evenly.Cook Until Tender:Place potatoes in a large stock pot and cover with cold water by about 2 inches. Add a generous pinch of salt, bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, roughly 12 to 18 minutes depending on size; check frequently to avoid overcooking.Drain and Cool:Drain potatoes in a colander and spread them on a baking sheet in a single layer to cool slightly — about 10 to 15 minutes. Cooling on a tray helps them dry and prevents the dressing from becoming watery.Chop and Prep Add-ins:While potatoes cool, finely dice 2 medium shallots, thinly slice 1 green onion, and mince 1/2 cup fresh dill. Measure 1 tablespoon dried dill and have these ready to stir in with the potatoes.Make the Tahini-Dill Dressing:In a large mixing bowl, whisk together 1/2 cup tahini, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add 2 to 4 tablespoons of water, one tablespoon at a time, until the dressing is smooth and pourable but still thick enough to coat the potatoes.Combine and Season:Once potatoes have cooled to warm or room temperature, add them to the bowl with the dressing along with the diced shallots, sliced green onion, and both fresh and dried dill. Gently fold until everything is evenly coated. Taste and adjust salt, pepper, or lemon as needed.Chill or Serve:Serve immediately at room temperature or refrigerate for at least 30 minutes to meld flavors. The salad keeps well chilled for up to 3 days.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep the salad slightly underdressed if you plan to store it — reserve 2 to 3 tablespoons of dressing and stir it in just before serving to prevent the potatoes from becoming overly soft. If freezing, note that the texture will change and becomes watery; I do not recommend freezing this salad. When reheating, avoid microwaving — serve chilled or at room temperature and refresh with a squeeze of lemon.

Ingredient Substitutions

If you’re out of Yukon Gold potatoes, use fingerlings or red potatoes for similar texture; russets will be fluffier and can fall apart. For sesame allergy, replace tahini with 1/2 cup plain unsweetened sunflower seed butter plus 1 to 2 tablespoons water and a touch more lemon. Swap shallots for 1/4 cup finely diced red onion if needed, and if you want a bit of tang without lemon use 1 tablespoon apple cider vinegar instead.

Serving Suggestions

Serve this salad alongside grilled vegetables, baked tofu, or a green salad for a complete summer meal. It pairs beautifully with smoky flavors like grilled corn or barbecue jackfruit. Garnish with extra dill sprigs and a crack of black pepper. For a picnic, pack in a shallow container and top with chopped chives or sliced radishes for crunch and color.

Cultural Background

Potato salads vary widely across regions, from creamy American classics to tangy German styles. This version leans on Mediterranean influence by swapping mayonnaise for tahini, a staple in Middle Eastern cuisine. Dill is common in Northern European and Eastern Mediterranean cooking, where it complements potatoes, yogurt, and fish. Combining tahini with dill nods to those cross-cultural flavor pairings while keeping the preparation simple and modern.

Seasonal Adaptations

In spring, fold in blanched asparagus tips and peas; in summer add halved cherry tomatoes and cucumbers for brightness. For fall, stir in roasted beets or swap fresh dill for chopped parsley and a teaspoon of whole-grain mustard for earthier notes. During the holidays, add roasted shallots and serve warm as a comforting side.

Meal Prep Tips

Make the potatoes a day ahead and refrigerate them undressed in a shallow container lined with paper towel to absorb excess moisture. Prepare the dressing separately and combine a few hours before serving. This keeps the texture ideal and allows flavors to develop. For packed lunches, portion into meal containers and add a small container of extra dressing to keep the salad fresh.

This salad blends ease and flavor, and I hope you make it your own — tweak the herbs, add crunchy veg, or switch the dressing to suit your pantry. It’s a reliable, crowd-pleasing side that celebrates simple ingredients.