OAA Plant-Based Recipe of the Month: Dilled Potato and Pickled Cucumber Salad
If you’ve ever written off potato salad as heavy or one-note, this version might just change your mind. Packed with tangy pickled cucumbers, fresh dill, and plenty of crunch, it’s bright, flavorful, and anything but boring. By swapping in a creamy vegan mayo, this recipe becomes fully plant-based without losing that classic, comforting texture. It’s the kind of dish that feels just as at home at a summer cookout as it does as a fresh, veggie-forward side for dinner, proof that a few thoughtful ingredients can turn a familiar favorite into something truly special.
Ingredients:
6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English (also sold as hothouse or seedless) cucumbers, very thinly sliced
A few branches plus 3 tablespoons chopped fresh dill
3 ¼ pound yukon gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
¾ cup vegan mayonnaise
Directions:
The day before, make pickles: Pour vinegar and 4 teaspoon salt into gallon-size resealable plastic bag and swish around to combine. Add cucumbers and dill branches; turn several times to coat with mixture. Refrigerate overnight. If and when you pop into the fridge, turn the bag to keep things well mixed.
Cook your potatoes: Although you don’t have to, you can boil the potatoes the day before. Boil them in a large pot salted water until tender, about 30 minutes. Drain, then cool completely. You can leave them in the fridge overnight.
The next day: Drain cucumber mixture in a colander; if you’ve got an hour, you can drain it that long. Discard brine and dill.
Assemble your salad: The original directions called for peeling your cold potatoes, but optional to leave the skin on. Cut potatoes crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend.
1 to 2 hours before serving: Stir mayonnaise into salad to taste. Season with additional salt and pepper. Serve cold or at room temperature.
*Make ahead: Salad keeps dressed for a day. Salad keeps without mayo for a few days; add mayo before serving. In both cases, keep it covered in the fridge.
A Note on Compassionate Eating
At OAA, we believe food can be both delicious and kind. Choosing plant-based meals like this one helps reduce the demand for factory-farmed animal products and supports a more compassionate food system. Every small choice adds up — and yes, that includes your Tuesday night pasta.
Learn More About the Bigger Impact
Our food choices don’t just affect animals—they also affect the planet we share. Industrial animal agriculture is one of the leading drivers of climate change, deforestation, and water pollution. To explore how compassionate eating supports a healthier environment for all, visit our Advocacy page on Climate Change.
Let us know if you try this recipe by tagging us on social media. Happy cooking!
Source: Smitten Kitchen
