This vegan potato salad is a creamy, tangy delight that’s both easy and quick to make. It’s healthy, family-friendly, and perfect for any occasion. You’ll find it irresistible as a side dish for summer picnics or weeknight dinners.
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The Best Vegan Potato Salad Recipe
Why This Vegan Potato Salad is a Must-Try
This vegan potato salad stands out with its tender, waxy potatoes and a creamy dressing that’s bursting with flavor. It’s a nostalgic dish reimagined, ideal for anyone craving a hearty, satisfying side without the dairy. Plus, it’s simple enough to whip up in just 35 minutes!
Key Ingredients for Creamy Vegan Potato Salad
To achieve that perfect creamy texture, you’ll need:
- 2 1/2 lbs waxy potatoes (Yukon gold, red, or white)
- 1/2 cup celery, diced
- 1/2 cup green onions, diced (green parts only)
- 1/4 – 1/3 cup dill pickle or sweet relish
- 1/2 – 3/4 cup vegan mayo
- 1 – 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar or juice of 1/2 lemon
- 1/4 teaspoon ground celery seed
- Mineral salt and fresh cracked pepper to taste
Optional Add-Ins and Flavor Boosters
To personalize your salad, consider adding up to 1/2 cup of diced vegetables such as bell peppers, olives, or cucumbers. Fresh herbs like dill or parsley also elevate the flavor, making each bite even more delightful.
How to Make Perfect Vegan Potato Salad
Step 1: Boiling and Preparing the Potatoes
Start by placing your potatoes in a large pot and covering them with 1 1/2 inches of water. Add a generous pinch of salt and bring it to a boil. Reduce the heat to a gentle boil and cook for 15–20 minutes until fork-tender. Then, drain and rinse them under cool water.
Step 2: Crafting the Creamy Vegan Dressing
While your potatoes are cooling, mix the vegan mayo, yellow mustard, apple cider vinegar, celery seed, salt, and pepper in a small bowl. Adjust the consistency with water or lemon juice as needed to create your ideal dressing.
Step 3: Assembling Your Delicious Potato Salad
Once the potatoes have cooled, cut them into 1/2-inch cubes. In a large bowl, combine the cubed potatoes, diced celery, and green onions. Pour the dressing over the mixture and gently stir to combine. Don’t forget to season with additional salt and pepper to taste!
Tips for the Ultimate Vegan Potato Salad
Choosing the Right Potatoes
Using waxy potatoes like Yukon gold or red ensures your salad holds its shape well. If you prefer, russet potatoes can be used, but cook them al dente for better results.
Make Ahead and Storage Instructions
You can prepare this salad a day ahead. Just remember that the dressing may thicken, so reserve some to stir in before serving for that extra creaminess. Store leftovers in an airtight container in the refrigerator for 4–5 days.
Creative Variations and Substitutions
Feel free to get creative with your vegan potato salad! Try different dressings or add-ins such as Dijon mustard instead of yellow mustard. Adding fresh herbs not only enhances flavor but adds a beautiful touch to your dish.
Serving Suggestions for Vegan Potato Salad
This vegan potato salad pairs beautifully with grilled veggies or alongside dishes like Roasted Asparagus Potatoes or Honey Mustard Chicken and Potatoes for a complete meal. It also makes a fantastic picnic dish!
FAQs
What ingredients do I need for vegan potato salad?
You will need waxy potatoes, celery, green onions, dill pickle or sweet relish, vegan mayo, mustard, apple cider vinegar or lemon juice, celery seed, salt, and pepper. Optional veggies and herbs can enhance flavor.
How do I make vegan potato salad step by step?
First, boil the potatoes until tender. Next, prepare the dressing by mixing vegan mayo, mustard, vinegar, celery seed, salt, and pepper. Finally, combine the cooled potatoes, diced veggies, and dressing in a bowl, then serve.
Can I make vegan potato salad ahead of time?
Yes, this potato salad can be made a day in advance. Just reserve some dressing to stir in before serving to maintain creaminess.
How should I store leftover vegan potato salad?
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Freezing is not recommended as it affects texture.
Related Recipes to try
- Roasted Asparagus Potatoes
- Honey Mustard Chicken And Potatoes
- Air Fryer Potato Wedges
- Ham And Cheese Mashed Potato Puffs
Conclusion
This vegan potato salad is a delightful addition to any meal. Whether you’re enjoying it at a summer gathering or as part of a cozy weeknight dinner, it’s sure to please. For more delicious ideas, check out my Pinterest for inspiration on recipes that will make your meal prep a breeze.
The Best Vegan Potato Salad Recipe for Everyone
Equipment
- large pot
- small bowl
- large bowl
Ingredients
- 2.5 lbs waxy potatoes Yukon gold, red, or white
- ½ cup celery diced
- ½ cup green onions green parts only, diced
- ¼ – ⅓ cup dill pickle or sweet relish finely chopped pickles
- ½ – ¾ cup vegan mayo
- 1 – 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar or lemon juice juice of 1/2 lemon
- ¼ teaspoon ground celery seed
- to taste mineral salt and fresh cracked pepper
- ½ cup diced vegetables optional add-ins like bell peppers, olives, cucumber, radish, carrots, red onion
- fresh herbs optional add-ins like dill, chives, parsley, basil
Instructions
- Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and rinse with cool water.
- Peel and cube the slightly cooled potatoes into 1/2-inch pieces, or slice/quarter baby potatoes.
- While potatoes cook or cool, dice the celery and green onions.
- Whisk together vegan mayo, mustard, vinegar/lemon juice, celery seed, salt, and pepper for the dressing. Adjust consistency as needed.
- Combine cubed potatoes, celery, green onions, and relish/pickles in a large bowl. Pour dressing over and mix well. Season to taste.
- Serve immediately or chill for 1 hour. Garnish with optional paprika, chives, parsley, dill, or radishes.
