Vegan Potato Salad
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.
- 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
Instructions
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Once cool enough to handle, cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
- In a separate bowl, mix together vegan mayo, Dijon mustard, and vinegar or lemon juice to create the dressing.
- Add chopped celery, onion, pickles, and herbs to the potatoes.
- Pour the dressing over the salad and toss gently to combine until evenly coated.
- Season with salt and black pepper to taste.
- 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
Find it online: https://thefamilycooking.com/vegan-potato-salad/
