Name: Classic Vegan Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 lbs. red fingerling potatoes (or regular red or Yukon gold); 1/4 cup red onion (or 2-3 green onions); 1 large carrot; 2-3 stalks celery; 1/2 tsp. salt (optional, for cooking potatoes); 3/4 cup vegan mayo (I use Just or Vegenaise); 3 Tbsp. stoneground mustard; 2 Tbsp. Dijon mustard; 1 Tbsp. pure maple syrup

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

We're crazy for this vegan potato salad! It's easy to make and only takes 25 minutes. 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 (like 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!

Ingredients for potato salad in a bowl before mixing

Ingredients for Vegan Potato Salad

For this recipe you will need:

Red fingerling potatoes (or regular red or Yukon gold)
Red onion
Carrot
Celery
Vegan mayo (I use Just or Vegenaise)
Stoneground mustard
Dijon mustard
Maple syrup

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

No worries if you can't find them. Regular red potatoes or Yukon golds work well too.

Vegan creamy dressing being poured on to potato salad

Classic Vegan Potato Salad

Classic potato salad gone vegan! This delicious summertime staple is packed with a flavorful, creamy base and refreshing crunchy veggies.

5 from 5 votes

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: American, Gluten-Free, Vegan

Servings: 8 (1 cup servings)

Ingredients

2 lbs. red fingerling potatoes (or regular red or Yukon gold)
1/4 cup red onion (or 2-3 green onions)
1 large carrot
2-3 stalks celery
1/2 tsp. salt (optional, for cooking potatoes)

For the creamy dressing:

3/4 cup vegan mayo (I use Just or Vegenaise)
3 Tbsp. stoneground mustard
2 Tbsp. Dijon mustard
1 Tbsp. pure maple syrup

Instructions

Rinse potatoes and cut into about 3/4-inch chunks.
Place potatoes in a medium-large saucepan and fill with water until it's 1 inch above potato line. Add ½ tsp. salt to water if desired.
Place pan over high heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 5-6 minutes or until fork-tender (not mushy).
While potatoes are cooking, prepare vegetables: finely dice onion, slice celery, and shred/grate carrot.
Make dressing: in a small bowl, combine mayo, both mustards, and maple syrup. Stir well to combine.
In a large mixing bowl, add drained potatoes and vegetables. Pour dressing over top. Toss well to coat.
Salt/pepper to taste if needed. Can serve immediately, but best served after chilled covered in the fridge for several hours.*

Notes

Recipe yields about 8 cups potato salad.

*The flavors will intensify after it chills. (It's a great recipe to make in the morning or a day ahead of time.)

Other possible additions: fresh herbs (parsley & dill are wonderful), chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.

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

Nutrition Per Serving (Estimate)

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

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