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.)
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 Vegan Potato Salad
For this recipe you will toss together in a large bowl:
- Red fingerling potatoes: Or substitute regular red potatoes or Yukon gold potatoes.
- Red onion: I enjoy the bolder flavor of red onion, however you can substitute green onion or shallot if desired.
- Carrot
- Celery
- Vegan mayonnaise: I use "Just" brand or "Vegenaise" for vegan mayo.
- Stoneground mustard
- Dijon mustard
- Pure maple syrup: This works great as a natural sweetener, and helps to balance the flavors.
You can also add a couple tablespoons of fresh herbs if desired. (Dill is really great in this salad.)
Potato Tips
Red fingerling potatoes: These are my favorite for this recipe. The size is perfect, plus they have a firm texture that holds up well during cooking.
Red potatoes or Yukon gold potatoes: If you can't find red fingerlings, then regular red potatoes or Yukon golds work well too.
Cooking potatoes: To cook the potatoes, you will simply boil or simmer them in a large pot until fork-tender, and then drain.
Variations
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
- Chopped pickles
- Dill pickle relish
Storing
Make ahead: 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.
Simply store in a sealed container in the refrigerator. We find it keeps well for about 4 days.
For more inspiration, browse more side dish recipes or potato recipes.
Classic Vegan Potato Salad
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
Nutrition Per Serving (Estimate)
If you are enjoying this vegan classic potato salad recipe, also feel free to check out:
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Rachael M.
Made this a couple times this summer... Love it!! Had some fresh dill to add once and really enjoyed it included. Thank you!
Kaitlin
That's great to hear! Thanks so much for sharing.