top down view of freshly made vegan potato salad.

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5 from 24 reviews

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!


Units Scale
  • 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
  • 1/41/3 cup dill or sweet relish or finely chopped pickles, optional

Potato Salad Dressing

  • 1/23/4 cup vegan mayo (store bought or homemade vegan mayo)
  • 1 heaping 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. Alternatively, cube the potatoes first, then boil.

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.  Alternatively, 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 is, or store in the refrigerator for an hour or so before serving. Garnish with paprika, chives, parsley, dill or even radishes.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Serves 6 


Baby potatoes: 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.

Making ahead: 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.

Recipe can easily be doubled for large crowds.


  • Veggies: For color and texture, try adding any 1 or combo of the following: celery, red onion, cucumber, colored bell pepper, olives, radish, or carrots. Dice them and use up to 1/2 cup each.
  • Herbs: Fresh herbs are delicious in potato salad! Try adding a a few tablespoon of chopped dill, chives, basil or parsley.
  • Mustard: Double up the mustard if you’re a fan! Try substituting Dijon or whole grain mustard for the yellow mustard for a different flavor profile.