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    Home » Recipes » Sides

    Vegan Potato Salad

    Mar 31, 2018 by Kaitlin

    This classic Vegan Potato Salad recipe is a summertime favorite. Tender potatoes are tossed with a creamy dairy-free dressing, plus refreshing, crunchy veggies. It is easy to make, 25 minutes, and only 8 ingredients! (Gluten-free.)

    Vegan potato salad in a bowl with spoon

    This old-fashioned vegan potato salad is easy to make and it only takes 25 minutes.

    Plus it is a great meal to make ahead of time if you are planning to bring a bowl to a picnic or party because the flavor and taste only gets 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, the dressing is rich, creamy, and so delicious!

    Ingredients for potato salad in a bowl before mixing

    Ingredients for Vegan Potato Salad

    For this recipe you will toss together in a large bowl:

    • Red fingerling potatoes: These are my favorite potato variety for this recipe. The size is great, plus they have a firm texture that holds up well during cooking. But you can substitute regular red potatoes or Yukon gold potatoes instead. These work well too. To cook the potatoes, we will simply boil or simmer them in a large pot until fork-tender, and then drain.
    • Red onion: I enjoy the bolder flavor of red onion in this recipe, however you can substitute green onion or shallot for a milder flavor if desired.
    • Carrot
    • Celery stalks
    • Vegan mayonnaise: Most often I use "Just" brand or "Vegenaise" for vegan mayo. But you can absolutely make your own healthier version from scratch. Homemade cashew mayo would be a great substitute.
    • Stoneground mustard
    • Dijon mustard
    • Pure maple syrup: This works great as a natural sweetener, and helps to balance the flavors.

    Add herbs! You can also add a couple tablespoons of fresh herbs if desired. Fresh dill is really great in this salad.

    Vegan creamy dressing being poured on to potato salad

    Customizing

    Change up this recipe as you see fit! Other additions could include:

    • Diced red bell pepper (or other vegetables of choice)
    • Squeeze of fresh lemon juice
    • Celery seed
    • Chopped pickles
    • Dill pickle relish

    Storing

    Store in a sealed container in the refrigerator. We find it keeps well for about 4 days.

    Making ahead: The flavors in this salad intensify and blend after it chills for a while. So it's a great recipe to make up to a day in advance.

    Ingredients for vegan potato salad prepared in a bowl

    For more inspiration, also browse more side dish recipes or potato recipes.

    Vegan potato salad in a bowl with spoon

    Vegan Potato Salad

    A summertime favorite made with a rich & creamy dairy-free dressing and crunchy veggies. Simple to prepare and great made ahead of time!
    5 from 6 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: 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)
    • Optional: 1-2 Tbsp. fresh dill

    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 1/2 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, vegetables, and fresh dill if using. 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

    *Chilling: The flavors will intensify and blend after it chills. So it's a great recipe to make in the morning or a day in advance.
    Yield: Recipe makes about 8 cups potato salad.
    Variations: Add fresh herbs (parsley + dill are wonderful), chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.
    Recipe inspired by a potato salad we enjoyed at the Marquette, MI Food Co-op.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Potato Salad
    Amount per Serving
    Calories
    233
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    569
    mg
    16
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    1293
    IU
    26
    %
    Vitamin C
     
    11
    mg
    13
    %
    Calcium
     
    24
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan classic potato salad recipe, also feel free to check out:

    • Vegan Italian Pasta Salad with Vinegar Dressing
    • Avocado Veggie Sandwich
    • BBQ Chickpea Chopped Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Side Dish Recipes

    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Smoky Roasted Chickpeas (Oil-Free!)
    • Teriyaki Mushrooms with Snow Peas

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Rachael M.

      October 02, 2021 at 4:30 pm

      5 stars
      Made this a couple times this summer... Love it!! Had some fresh dill to add once and really enjoyed it included. Thank you!

      Reply
      • Kaitlin

        October 03, 2021 at 11:06 am

        That's great to hear! Thanks so much for sharing.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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