This easy vegan potato salad tastes JUST like the classic but is now 100% dairy and egg-free! The perfect versatile side for BBQs, potlucks, & picnics!
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Why You’ll Love Easy Vegan Potato Salad
Summer is in full swing, and potato salad is one of those all-purpose sides destined for every gathering, but usually loaded with dairy (and egg)- until now. This recipe for vegan potato salad is just like classic, old-fashioned potato salad (aka ultra creamy and yum), now with a vegan twist – not that anyone can tell.
This creamy vegan potato salad without egg is made up of tender potatoes tossed in a creamy vegan mayo and mustard dressing elevated with finely diced sharp red onion, tangy dill pickles, and crisp celery. The result is packed with flavor and texture with only 6 inexpensive kitchen and pantry staples.
Best of all, this recipe is endlessly customizable, make-ahead friendly, and a guaranteed hit at your next gathering – perhaps alongside other simple summery salads like this Vegan Cobb Salad, Vegan Egg Salad, and Smashed Chickpea Salad.
The Ingredients
Refer to the recipe card for the full list of ingredients and quantities.
What Are The Best Potatoes For Potato Salad?
It’s best to use either all-purpose (like Yukon gold) or waxy potatoes (like new potatoes or red potatoes) for potato salad. They are creamy and hold their shape well when cooked, so they don’t fall apart in the potato salad.
I’ve also used Russet potatoes with good results, but it’s important not to overcook them, or they become too mushy. Alternatively, try a sweet potato potato salad.
Recipe Variations and Add-Ins
The simplicity of this recipe leaves it open to endless customizability and add-ins, ready to make the BEST vegan potato salad for any crowd or event.
- Fresh herbs: i.e., green onion, parsley, dill, and/or chives.
- Spice: Add finely minced jalapeño/chili OR a pinch of cayenne pepper.
- Tang: Depending on how tangy the vegan mayo is, 1-2 tablespoon of lemon juice and/or pickle juice adds wonderfully tangy depth to the vegan potato salad dressing.
- Celery seed: Add 1 teaspoon for aromatic, savory depth.
- Paprika: Sweet or smoked, to garnish.
- ‘Egg’: Add finely diced firm tofu + a pinch of kala namak (black salt).
- Capers: For briny, tangy flavor. Leave out if preferred. Olives will work well, too.
- Pimentos: Add sweet crunch with very little heat.
- Cauliflower: Replace some potato with cauliflower for a lighter, lower-carb dish.
- Vegetables: Bulk up the salad with finely diced/sliced cooked green beans, asparagus, bell peppers, corn, or raw veggies like radishes, cucumber, etc.
- Protein: Make a heartier dairy-free potato salad with chickpeas or white beans.
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How to Make Vegan Potato Salad
Step 1: First, wash/scrub and then chop the potatoes into 1-inch cubes. Transfer the potatoes to a large pan of cold water, bring to a boil, then reduce to a simmer, and cook for 5-10 minutes, or until fork-tender. Alternatively, steam the potatoes until fork-tender.
Step 2: Drain them immediately and spread them across a large plate or baking sheet to dry and speed up their cooling. It’s best to toss the potatoes in the dressing while they’re warm but not too hot for the best absorption without wilting other ingredients.
Step 3: Meanwhile, finely dice the red onion and pickle and thinly slice the celery. To assemble the vegan sweet potato salad, add all the ingredients (potatoes, chopped ingredients, vegan mayo, and mustard) to a large serving bowl and toss to combine, then transfer to the fridge overnight for the flavors to meld (or at least an hour). Enjoy!
FAQs
Nope – not unless you prefer them without peel. Otherwise, the peel gives the spuds extra texture, fiber, and several other nutrients.
It’s easy to make a lower-fat, oil-free vegan potato salad without vegan mayo by replacing the vegan mayonnaise with plain plant-based yogurt and the added tang of 1-2 tablespoon lemon juice and/or pickle juice.
Pro Recipe Tips
- Chop potatoes evenly: That way, they’ll cook evenly, too.
- Don’t overcook the potatoes: They need to be fork-tender while still firm enough to hold their shape.
- Leave to rest: During this time, the flavors will meld and improve.
- For more flavor: Boil the potatoes in salted water.
Serving Suggestions
- One-Pot Vegan Hamburger Helper and vegan hotdogs
- Vegan BLT or Vegan Poutine
- Wraps and lettuce wraps
- Vegan JUST Egg Omellete or Vegan Breakfast Sandwich
- Other sides - like pesto rice, instant pot green beans, or cucumber tajin
Storage Instructions
Store the vegan potato salad in an airtight container in the refrigerator for 4-5 days. It’ll taste even better on day two! These are the labels I'm using in the photo.
While it’s technically freezable, too, for up to 3 months, the texture changes upon thawing, so I don’t recommend it.
Easy Vegan Potato Salad
Equipment
Ingredients
- 3 or 4 large russet potatoes (about 1 ½ pounds), cut into 1-inch cubes
- ¾ cup of vegan mayo
- 1 ½ tablespoons of yellow mustard
- 2 large ribs of celery, thinly sliced
- 1 small red onion, finely diced
- 1 large crispy dill pickle, diced
- Salt and pepper, to taste
Instructions
- In a large pot over high heat, boil water and cook the potatoes for about 20 minutes, or until they’re soft and tender.
- Drain the potatoes and spread them on a plate or baking sheet to cool for 10 minutes.
- In a large bowl, combine the potatoes, vegan mayo, mustard, celery, red onion, and dill pickle, and thoroughly mix.
- Place the potato salad in the refrigerator overnight, or for at least 1 hour.
Notes
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- Chop potatoes evenly: That way, they’ll cook evenly, too.
-
- Don’t overcook the potatoes: They need to be fork-tender while still firm enough to hold their shape.
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- Leave to rest: During this time, the flavors will meld and improve.
-
- For more flavor: Boil the potatoes in salted water.
- Brand recommendation: For vegan mayo, the easiest brands to find are Vegenaise — usually found with the vegan products near the produce aisle and Best Foods — usually found with all the other mayos, and Not Mayo.
Andrea White says
This potato salad is soooo good!