Vegan Potato Salad

Why You’ll Love This Recipe

This vegan potato salad offers all the creamy, comforting goodness of traditional potato salad without the mayo or eggs. It’s lighter, plant-based, and packed with vibrant flavors and textures from crunchy veggies and fresh herbs. It’s easy to prepare, customizable, and ideal for anyone following a vegan or dairy-free diet—or simply looking for a healthier option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold or red potatoes
• Vegan mayonnaise
• Dijon mustard
• Apple cider vinegar or lemon juice
• Celery, finely chopped
• Red onion or green onions, chopped
• Dill pickles or relish, chopped
• Fresh parsley or dill, chopped
• Salt and black pepper to taste

Directions

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
2. Once cool enough to handle, cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
3. In a separate bowl, mix together vegan mayo, Dijon mustard, and apple cider vinegar or lemon juice to create the dressing.
4. Add chopped celery, onion, pickles, and herbs to the potatoes.
5. Pour the dressing over the salad and toss gently to combine until everything is evenly coated.
6. Season with salt and black pepper to taste.
7. Chill in the refrigerator for at least 30 minutes before serving for the best flavor.

Servings and timing

This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes (plus chilling time)

Variations

• Use mashed avocado or hummus instead of vegan mayo for a different creamy base.
• Add chopped radishes or cucumbers for extra crunch.
• Mix in cooked chickpeas for added protein.
• Swap parsley for fresh basil or cilantro for a different flavor twist.
• Add smoked paprika or a dash of hot sauce for a little heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Vegan potato salad is best served cold or at room temperature. There is no need to reheat. Stir well before serving, and add a bit more dressing if the salad has dried out in the fridge.

FAQs

Is vegan potato salad healthier than traditional potato salad?

It can be, especially if you use a lighter vegan mayo or whole-food-based alternatives like avocado or hummus.

What is vegan mayo made of?

Vegan mayo is typically made from plant-based ingredients like soy milk, aquafaba, or oil emulsified with vinegar and seasonings.

Can I make this salad oil-free?

Yes, use an oil-free vegan mayo alternative, or substitute with mashed avocado or cashew cream.

Do I need to peel the potatoes?

That’s optional. Thin-skinned potatoes like Yukon Golds or red potatoes work well unpeeled.

Can I make it ahead of time?

Yes, this salad tastes even better after a few hours in the fridge as the flavors meld.

What kind of potatoes are best for vegan potato salad?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and work best.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but double-check your vegan mayo and mustard to be sure.

Can I use other vegetables in the salad?

Absolutely. Bell peppers, carrots, peas, and cucumbers are great additions.

How long can it sit out at room temperature?

It can safely sit out for up to 2 hours. For longer periods, keep it chilled.

What can I serve with vegan potato salad?

It pairs well with grilled veggies, veggie burgers, sandwiches, or any plant-based protein.

Conclusion

Vegan Potato Salad is a delicious and nourishing alternative to the traditional version, offering creamy texture and bold flavor without any animal products. Whether you’re vegan, dairy-free, or just looking for a lighter side dish, this recipe is a must-try. It’s perfect for summer gatherings, meal prep, or anytime you want a refreshing and wholesome potato salad.

Vegan Potato Salad

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Vegan Potato Salad is a creamy, plant-based twist on the classic side dish. Made with vegan mayo, crunchy vegetables, and fresh herbs, it’s a satisfying, dairy-free, and egg-free option perfect for picnics, barbecues, and everyday meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Boiled
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 pounds Yukon Gold or red potatoes
• 1/2 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• 2 celery stalks, finely chopped
• 1/2 red onion or 3 green onions, chopped
• 1/4 cup dill pickles or relish, chopped
• 2 tablespoons fresh parsley or dill, chopped
• Salt and black pepper to taste

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Instructions

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
2. Once cool enough to handle, cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
3. In a separate bowl, mix together vegan mayo, Dijon mustard, and vinegar or lemon juice to create the dressing.
4. Add chopped celery, onion, pickles, and herbs to the potatoes.
5. Pour the dressing over the salad and toss gently to combine until evenly coated.
6. Season with salt and black pepper to taste.
7. Chill in the refrigerator for at least 30 minutes before serving.

Notes

• For an oil-free version, use mashed avocado or hummus in place of vegan mayo.
• This salad tastes better after sitting for a few hours in the fridge.
• Leave potato skins on for extra texture and nutrients.
• Stir gently before serving and refresh with a bit of dressing if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 190
• Sugar: 2g
• Sodium: 270mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg