Vegan Potato Salad features tender potatoes with a creamy, perfectly seasoned mayo dressing. It’s a fail-proof, customizable recipe, and a ‘tried and true’, crowd-pleasing favorite!
Potato salad is just about one of the most popular side dishes, along with Mashed Potatoes, Oven Roasted Potatoes, and my favorite Crispy Smashed Potatoes and Fresh Herb Potato Salad! Forgive me, but I love potatoes and can easily make them a meal!
There are many different types of potato salad recipes on the web, all highly personal with each person having their own preferences. Whether it’s mustard, mayo or no-mayo, full of veggies, no veggies – everyone needs a classic potato salad recipe for summer gatherings and get-togethers!
This vegan potato salad recipe is a great base that can be built upon making your own ‘best’ potato salad. It’s an old time favorite using a few simple ingredients with a creamy mayo-based dressing and loaded with delicious flavor. It can be made ahead and comes together about 30 minutes!
Best Potatoes For Potato Salad
- When choosing potatoes for potato salad aim for the same sized potatoes, whether small or medium, so they cook uniformly.
- The best potatoes are small, waxy and thin-skinned potatoes such as yellow, white or red potatoes. Smaller potatoes cook fairly quickly, about 15 – 20 minutes max. If all you have on hand are russet potatoes, peel and cube them before cooking, and boil gently until fork tender.
- Cooking the potatoes whole yields the best flavor, and they are really easy to peel once cooled a bit. Simply pinch and pull the skin away from the flesh of the potatoes. Don’t be afraid to ‘manhandle’ the potatoes when peeling them. You wont’ lose much flesh, if any at all, and then you can cube them into small pieces.
Tips For The Best Potato Salad
Potato Salad Dressing:
- Use store bought vegan mayo, or make your own vegan mayo (it’s so easy to make and tastes amazing). If using store bought mayo, I like to add 2 tablespoons of purified water to the dressing as store bought mayo tends to be very heavy.
- If you prefer to use an oil-free dressing try the tahini-dijon dressing in this Chickpea Potato Salad, it’s fantastic!
- This potato salad dressing calls for yellow mustard which is really delicious and not overpowering at all. In fact if you love mustard, free free to double the amount. And if all you have is dijon you’ll be fine.
- The ground celery seed is a favorite of mine and adds wonderful flavor so don’t skimp on it unless you have to – trust me, it’s delicious!
- Sometimes I’ll add a little acid with 2 teaspoons apple cider vinegar or juice of 1/2 lemon (my favorite is lemon).
There really are so many different opinions on what’s the ‘best’ or ‘perfect’ potato salad. Feel free to add whatever you like, making your own very best potato salad that suites you!
- Colored bell peppers, onions, celery, olives, cucumber, radish, pickles and/or relish are all fantastic add-ins – These all add color, crunch, and flavor. I suggest using about 1/2 cup, finely diced, of any of these veggies, in any combination you like. If using relish, 3 – 4 tablespoons is a good start, and go up from there to suit your taste.
- Fresh Herbs – The most common herbs are parsley, chives, and dill, but cilantro and tarragon work well too. Always start with small amounts, and add more as you like.
How To Make Vegan Potato Salad
- In a large pot, cover the potatoes with about 1 1/2 inch water, boil, covered askew, for 15 – 20 minutes. Drain and rinse the potatoes under cool running water, let cool a few minutes. Peel the potatoes, and cut into 1/2 inch cubes.
- Mix the dressing.
- Finely chop any veggies you’ll be adding.
- In a large mixing bowl, add the cubed potatoes, veggies, dressing, and mix until combined.
- Serve as is, or store in the refrigerator for an hour or so before serving. Garnish with paprika, chives, parsley, dill or even radishes.
Make Ahead: This can easily be made a day in advance and stored in the refrigerator in an airtight container until ready to use. Any leftovers will last for up to 5 days stored in the fridge.
I hope you LOVE this easy, classic vegan potato salad! It’s
- Quick & super easy to make
- Minimal ingredients
- Easily doubled
- Kid friendly
- & So delicious!
Just like my mom used to make this vegan potato salad has all the greatness of my favorite potato salad that I grew up loving, minus the hard-boiled eggs. It’s a classic recipe that’s super versatile and can be customized to suit just about anyone!
It’s a perfect summer side dish that everyone will enjoy. Picnics, parties, potlucks and BBQ’s are all places this easy vegan side dish will be welcome!
More Vegan Side Dishes
A few other great side dishes to go with this potato salad include:
- Quick & Easy Vegan Pasta Salad
- Classic Vegan Coleslaw (or my favorite Spicy Coleslaw)
- Radish and Cucumber Salad
- Summer Cherry-Berry Fruit Salad
- & these crowd-pleasing Healthy Baked Beans!
If you try this easy potato salad recipe, please let me know! Have you made vegan potato salad before? What ingredients did you use? I’d love to hear any tips or changes you made to the recipe in the comments below!Print
CLASSIC VEGAN POTATO SALAD
This classic Vegan Potato Salad recipe uses minimal ingredients, a flavorful creamy mayo-based dressing, and is so easy to make. It’s one of my old favorites and perfect for making ahead!
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Side
- Cuisine: Vegan
- 2 1/2 lbs. yukon gold potatoes (red or white is great too)
- 1/2 cup celery (some leaves ok), diced (optional)
- 1/2 cup green onions (green parts only), diced
- 1/2 cup vegan mayo (store bought or homemade vegan mayo)
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar or juice of 1/2 lemon, optional
- 1/4 teaspoon ground celery seed
- mineral salt & fresh cracked pepper, to taste
Potatoes: Place potatoes in a large pot, cover potatoes with 1 1/2 inch of water, add generous pinch of salt. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Pinch the potato skin with your thumb and forefinger, skin should come off with ease. Cut the potatoes into 1/2 inch cubes.
Prep veggies: While potatoes are cooking and/or cooling, prepare the green onion, and celery.
Dressing: In a small bowl, combine the mayo, mustard, ground celery seed, salt and pepper, and mix well. If dressing is too thick, add a tad more water or lemon juice. Alternately, if dressing is too thin, add more mayo. If using store bought mayo, I like to add 2 tablespoons of water to thin, as store bought may is very thick.
Assemble: In a large bowl (or pot you cooked the potatoes in) place the potatoes, onion and optional celery. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.
Serve as a light meal or side.
Store leftovers in and airtight container in the refrigerator for up to 5 days.
If using baby potatoes, cooking time will be slightly shorter and there is no need to peel them. If you do use baby potatoes, after they’ve cooked and cooled, slice in half or quarter them.
You can make this the night before, but keep in mind that the dressing tends to be absorbed as the potato salad sits in the fridge, so if you want it really creamy, you can reserve a small portion of the dressing to stir in just before serving.
For color and texture, try adding any 1 or combo of the following: celery, red onion, cucumber, colored bell pepper, olives, pickles, relish, radish, or carrots. Dice them and use up to 1/2 cup each. If using relish, start with 1/4 cup.
Fresh herbs are delicious in potato salad! Try adding a a few tablespoon of chopped dill, chives, basil or parsley.
Try substituting Dijon or whole grain mustard for the yellow mustard for a different flavor profile.