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Rainbow Potato Salad (Vegan, Gluten Free, Vegetarian)

I made this side dish for our 4th of July BBQ, and WOW was it flavorful! Make-ahead dishes are great for entertaining, and this one is perfect.  This potato salad, especially the dressing, is waaaay different from the heavy stuff I’ve had growing up!  Its filled with tons of fresh and vibrant veggies, bold flavors (hello dill!), and a wonderful creamy/crunchy texture when its all mixed together.

I used Yukon Gold potatoes (because thats what I had in the pantry) and they worked out really nicely.  The cooked potatoes slightly fell apart once I stirred them in the dressing, making the potato salad thick but not mushy!  I would recommend leaving the skins on the potatoes. I did because extra vitamins… and I’m lazy.   But this salad would look beautiful with purple or red potato as well- extra rainbow color from the skins.

This recipe is fantastic for entertaining, a huge crowd pleaser, and a far departure from the fatty lumpy potato salad I had growing up!

vegan herby potato salad healthy

vegan herby potato salad healthy

Rainbow Potato Salad (Vegan, Gluten Free, Vegetarian, Healthy)

The Herbeevore
This vegan rainbow potato salad has fresh pepper, carrots, celery, and red onions for bright colors and flavors! Made with tangy herbs & dairy free yogurt.
5 from 1 vote
Course For Entertaining, Salad, Side Dish
Cuisine American


For the Salad

  • 8 potatoes diced into bite sized pieces (About 6 cups diced)
  • 1 bell pepper finely chopped (about 1 cup)
  • 1/2 bell pepper finely chopped (about 1/2 cup)
  • 2 celery stalks finely chopped
  • 2 carrots finely chopped
  • 2 dill pickle spears chopped
  • 1/2 red onion chopped (about 1/2 cup)
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh dill

For the Dressing


  • In a large pot, add the diced potatoes and add enough cold water to just cover.  Bring to a boil, and cook for 8-10 minutes until potatoes are tender and can be pierced with a fork.
  • Meanwhile, add the red and green bell pepper, celery, carrots, pickle, onion, dill, and parsley to a large mixing bowl.
  • Once potatoes are finished, drain and rinse with cool water to stop cooking.  Add the cooled potatoes to the mixing bowl with the vegetables.
  • In a pint sized mason jar, add all the dressing ingredients and shake for 30 seconds to mix.
  • Toss dressing in with potatoes and vegetables, and stir to coat.
  • Chill potato salad in refrigerator (overnight if possible to let the flavors set) and serve!
Keyword Bell Pepper, Carrots, dill, Parsley, Potatoes, Red Onion, Vegan Mayo
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Posted in American, Dressing, For Entertaining, Gluten Free, Holiday Recipes, Lunches, Make Ahead, Salads, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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