Vegan Potato Salad
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Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. A new age take with all of the classic flavors.
Memorial Day weekend has come and gone and now is the time to look forward to warm summer days at BBQs and picnics. And being vegan doesn’t mean you can’t enjoy the classic summer foods that you’ve always known.
This Vegan Potato Salad is sure to have all of your non-vegan friends asking “THIS is vegan???”
How to make Vegan Potato Salad
When you have a good plant-based mayo on your side, anything is possible.
The one thing you have to remember about potato salad is that personal taste is key. Flavors will develop the longer this sits in the fridge, so be sure to taste as you go as well as after it is completely cooled.
I find that I like the flavor even more 24 hours after I make it. That doesn’t mean you have to make it that far in advance, but just know it will only get tastier with time.
As written this will make 4-6 servings. This is based on the fact that I like to eat this as a small side. If you like a bigger serving size, I would double the recipe.
Need more recipe inspo? Check these out:
Vegan Potato Salad
Ingredients
- 1.5 lbs baby yellow potatoes or potatoes of choice
- 1 cup plant-based mayo
- 2 tbsp white vinegar
- 1 tbsp yellow mustard
- 3/4 cup celery chopped
- 2-3 green onions chopped
- 1 kosher dill pickle chopped
- salt and pepper to taste
Instructions
- Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
- While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
- When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
- Place in the fridge until completely cool – at least 1 hour.
- Serve and enjoy.
Video
Notes
**At this point you can decide whether you want to peel your potatoes or not. Once you cut them in quarters, the skins should easily peel off. Feel free to leave the skins on if you want to skip this step.
I tried this for the first time tonight at a BBQ and it was great. Vegans and non vegans loved it. I added a little liquid smoke because that’s what Veggie Grill adds to their potato salad that I like a lot.
Hi David – Yum! That addition of liquid smoke sounds great!
What would you consider to be a creamy alternative to vegan mayo?
Hi Rachel – Check out my no-mayo potato salad: https://www.thissavoryvegan.com/no-mayo-vegan-potato-salad/
Thanks for the vegan potato salad.
Delicious! I had a hankering for vegan potato salad and haven’t thought to make it since going completely vegan a couple of years ago. I’ve always thought to make macaroni salad. So glad my mind took the detour. Went online to find a vegan recipe, Yours sounded best and will be my go-to recipe from now on w/ a dash of black salt to mimic egg flavor. Thank you.
So glad you liked it – and yes, the black salt is a great add!
Thank you so much for this recipe! It tastes amazing and my omni husband loves it! He swore it tasted “just like regular potato salad” and said he thought he could taste egg at one point, it was so good! Definitely a new go to in our household!
haha – tasted egg! Love this!
Using a tad of black salt ( kala namack) will mimic egg flavor.
My son discovered your recipe and now I’m making it for our Christmas lunch. Everyone loves it so thank you for the recipe! By the way we leave skin on potatoes as it saves time & we like the rustic look!
That sounds great Helen! Saving time (especially on a holiday) is never a bad thing 🙂
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Made this for a barbecue and non vegans couldn’t believe it was vegan. A total hit. We will make this again for sure.
Okay, so the only way to comment on this ppst is to reply to a comment thats already there. What i have to say is, c’mon! This is a traditional potato salad recioe with a vegan mayo as an alternative, nothing special! Its not, omg i cant believe its vegan!!! This isnt a recipe that youve never seen before! Youre just substituting. Dont act like its nore than it is. I guess thats the reason you cant post directly!
The point is it tastes great and is healthier than regular potato salad.
I think the point is that people often baulk when you say food is vegan. You know that it’s easy to make this dish vegan. Great! But many don’t, hence their surprise.
Okay,
All i have to say as that this recipe is VEGAN. Most potato salads have egg and thats what would give the potato salad the taste, so i think this recipe is awesome! I just don’t understand why there’s always have to be that person to make a a bad comment. If you don’t agree then look for other recipes, no need to say negative comments
I’m allergic to eggs and am VERY thankful for this awesome recipe.
So glad you liked it!!!
This is my 1st time making potato salad and I over cooked the potatoes. Otherwise, the sauce is better than others I’ve tried before I became vegan. Next time, I’ll do better on the cooking part. 🙂
We are not making a mountain out of a molehill. This recipe is great because it’s not just substituting, its making egg flavor out of nothing! This recipe is unique like all recipes. Don’t hate on it!
So you think it’s just substituting vegan mayo, but some people have never made potato salad. If you want to criticize because you think you know better, that’s fine, but at least spell check before you hit post. Did you even make the recipe?
Can you make it the day before you want to serve it and let it sit over night?
Definitely!
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This potato salad was excellent! Thank you for the recipe! : ) I followed the recipe exactly except I eyeballed the ingredients instead of measuring them. Everyone loved it.
Yay – so glad it was a hit!
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DELICIOUS!!!! It’s a keeper
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I just made this and it is so good! It will go nicely with my black bean burger. Thanks for sharing this awesome recipe!
This potato salad is so delicious! It’s very easy to make and it tastes better than any regular, dairy based potato salad by far. I highly recommend you make this to take to your next BBQ. No one will believe it’s vegan. I sprinkled on some paprika on the top!
Where can I find the plant based mayo? I can’t wait to try this
Hi Donna – there is a link in the post to my favorite vegan mayo – Hampton Creek or “Just” Mayo. I can find this at my local grocery store, Whole Foods or even Walmart. But if you can’t find it in your area Amazon is to the rescue. Happy cooking!
Thanks so much, Rene! My husband and I decided to switch to a vegan diet just three days ago. He’s a foodie so I’ve GOT to make sure he doesn’t feel deprived.
I used Helman’s Vegan Mayo.
Hi, Donna. I use the recipe here and make my own. It’s super good and you can easily turn this into a ranch style dip, too:). http://laurencariscooks.com/best-vegan-aioli/
Follow Your Heart Vegenaisse, Soy-Free, has healthier and simpler ingredients than most vegan mayos, including Just Mayo/HamptomCreek which contains canola oil, modified food starches, maltodextrin, sucrose & “may contain soy”, all unhealthy. (You can research to verify)
FYH,Soy-Free, which is sold at Kroger, Meijer & Whole Foods, has limited simple healthier ingredients and tastes, IMO, as good as any traditional mayo, if not better. It’s the only one I use. May cost more than the shelf-stable” ones, but that’s bc the ingredients are of higher quality as is par for the course.
https://followyourheart.com/products/soy-free-vegenaise/ (Store Locator available on their website, too.)
Super yummy. Thank you! My only regret is I did not double the receipe. It’s so creamy I keep expecting to bite into egg, lol. Bravo.
How many servings does this recipe make?
I’d say 4-6.
This is seriously the best!! All 4 of my kids love it and my super fussy husband…. that doesn’t happen often. I could eat it all day, everyday! So glad I found this recipe. It’s quickly become a family fav and is now in our regular dinner rotation.
Yay! It’s the best when you can get a thumbs up from everyone in the family!
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Hey Rene! thank you for the recipe! I liked it a lot so I am going to make it for my christmas dinner. I also added your recipe to my latest blog. You can see it here: https://omdetox.com/21-vegan-christmas-recipes/
Merry christmas!
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