Classic Vegan Potato Salad

Classic Potato Salad made vegan! This summertime staple is packed with a flavorful, creamy mayo base and refreshing, crunchy veggies. It’s easy, 25 minutes, and only 8 ingredients!

We’re crazy for this vegan potato salad! It’s super easy to make and only takes 25 minutes and 8 ingredients. Plus it’s a great meal to make ahead of time if you’re planning to bring it along to a picnic or party – the flavors only get better as it chills.

I try to keep processed foods to a minimum (i.e. store-bought vegan mayo) but for this traditional-style potato salad I just had to have the “real” stuff. Combined with a couple mustards, it’s so flavorful, creamy, & delicious!

Red fingerling potatoes are my favorite variety to use with this recipe. The size is perfect, plus they have a firm texture that holds up really well during cooking.

No worries if you can’t find them in your area. Regular red potatoes or Yukon golds work very well too.

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5 from 5 votes

Classic Vegan Potato Salad

Classic Potato Salad gone vegan! This delicious summertime staple is packed with a flavorful, creamy base and refreshing crunchy veggies. Easy, 25 minutes, and only 8 ingredients!

AuthorKaitlin – The Garden Grazer

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

CategorySide Dish

CuisineAmerican, Gluten-Free, Vegan

Servings8 side servings

Ingredients

US Customary – Metric

• 2 lbs. red or yukon gold potatoes (I use organic red fingerling if available)
• 1/4 cup red onion (or 2-3 green onions)
• 1 large carrot
• 2-3 stalks celery
• 3/4 cup vegan mayo (I like Vegenaise by Follow Your Heart)
• 3 Tbsp. stoneground mustard
• 2 Tbsp. Dijon mustard
• 1 Tbsp. pure maple syrup
• 2 tsp. salt (for cooking potatoes if desired)
• Other additions: fresh herbs (parsley & dill are wonderful), chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.

Cook ModePrevent your screen from going dark

Instructions

• Rinse potatoes and cut into about 3/4-inch chunks.
• Place potatoes in a medium-large saucepan and fill with water to 1 inch above potato line. Add 2 tsp. salt to water.
• Place over high heat on the stove, and bring to a boil. Once boiling, reduce heat to med-low and simmer for about 5-6 minutes or until fork-tender (but not mushy!)
• While potatoes are cooking, prep veggies: dice red onion, slice celery, and shred/grate carrot. (I use my box grater.)
• Make dressing: in a small bowl, combine mayo, both mustards, and maple syrup. (Feel free to mix in some fresh herbs if you’d like!) Stir well to combine.
• In a large mixing bowl, add drained potatoes, veggies, and pour dressing over top. Toss well to coat.
• Salt/pepper to taste if needed. Can serve immediately, but best served after it has chilled covered in the fridge for a few hours!*

Notes

*The flavors will beautifully intensify after it sits and “marinates” in the fridge for while. (This makes it a great option to make in the morning or a day ahead.)

Initially it may look like too much dressing, but I find the potatoes soak it up quite a bit as it sits. Feel free to reduce it to your liking however!

Inspired by a delicious potato salad we enjoyed at the Marquette, MI Food Co-op

Nutrition Per Serving (Estimate)

Calories: 231 kcalCarbohydrates: 22 gProtein: 3 gFat: 14 gSaturated Fat: 2 gPotassium: 560 mgFiber: 3 gSugar: 3 gVitamin A: 1282 IUVitamin C: 11 mgCalcium: 21 mgIron: 1 mg

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If you’re enjoying this Vegan Potato Salad, also feel free to check out:

• Vegan Italian Pasta Salad
• Avocado Veggie Sandwich
• BBQ Chickpea Chopped Salad

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this recipe! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)