This classic-style Vegan Potato Salad recipe is creamy, tangy, and full of satisfying flavor! It's just as delicious as the traditional version, but made with healthier whole food, plant-based ingredients. (Vegan, gluten-free, refined oil-free.)
This vegan potato salad brings all the flavor and comfort of the classic version, but made with healthier whole food plant-based ingredients! It's creamy, satisfying, and familiar in the best way... without using traditional mayo, eggs, or dairy.
Tender red potatoes are paired with crunchy vegetables and fresh herbs. Then it's tossed in a tangy, dairy-free dressing that's rich and flavorful without being heavy. Every bite is balanced and pleasantly fresh and tasty!
Plus it's a great dish to make in advance because the flavors only get better as it chills. So it's perfect for summer gatherings, picnics, potlucks, barbecues, or simple meal prep. I truly hope you enjoy it as much as I do!
Ingredients for Vegan Potato Salad
For this recipe, you'll toss together in a large bowl:
- 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. (I use organic when possible and keep the peel on to retain nutrients.) Either yellow, red, purple or a combination works great. But you can absolutely substitute regular red potatoes, baby potatoes, or Yukon gold potatoes instead!
- 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. Use as much or as little as you prefer.
- Carrot
- Celery ribs: We'll use 3 stalks celery which about 1 cup.
- Fresh dill: I like to include a couple tablespoons for bright flavor. But you could also stir in other fresh herbs like parsley, chives, basil, etc.
- Vegan mayonnaise: Most often I use my homemade oil-free Cashew Mayo for this recipe. It's a deliciously creamy sauce made from scratch. I often make this a day in advance so it's ready to go. (However you can substitute store-bought vegan mayo such as Just brand or Vegenaise instead. Just be aware these are not oil-free.)
- Stoneground mustard
- Dijon mustard
- Pure maple syrup: Just a drizzle adds a touch of sweetness and helps balance the flavors in the dressing.
Customizing
Vegetables: Stir in diced red bell pepper, chopped pickles, dill pickle relish, cucumber, radish, etc.
Flavors: Add a squeeze of fresh lemon juice for more tangy flavor, a teaspoon celery seed, capers, minced garlic cloves, tahini, a splash of apple cider vinegar, or salt and black pepper to taste.
Vegan eggs: Many traditional potato salads include hard boiled eggs. So you could include this delicious Eggy Tofu for extra protein if you'd like.
Garnish: Before serving add more fresh dill and a sprinkle of paprika if desired.
Serving
This classic potato salad is a great side dish for summer picnics, potlucks, BBQs, gatherings, or simply enjoyment at home! Here are few pairing ideas:
- Southwest Black Bean Burger
- Black Bean Walnut Burger
- Three Bean Salad
- Quinoa Chickpea Salad with Dill
- Vegan Italian Pasta Salad
Storing
Store leftovers in an airtight container in the fridge. I find it keeps well for about 4 days. The flavors intensify even more after chilling for several hours. So it's a great recipe to make a day in advance!
For more inspiration, also browse more vegan side dish recipes or potato recipes.
Vegan Potato Salad (Easy!)
Ingredients
- 2 lbs. fingerling potatoes*
- 1/4 cup red onion
- 3 celery stalks
- 2 medium carrots
- 2 Tbsp. fresh dill
For the creamy dressing:
- 3/4 cup Cashew Mayo (or store-bought mayo)
- 3 Tbsp. stoneground mustard
- 2 Tbsp. Dijon mustard
- 1 Tbsp. pure maple syrup
Instructions
- Prepare potatoes: Rinse the potatoes and cut into about 3/4-inch chunks. Then place the potato chunks in a medium-large saucepan. Fill with water until it's 1 inch above potatoes. Add 1/4 tsp. salt to water if desired.
- Cook potatoes: Place saucepan over high heat and bring to a boil. Once boiling, reduce heat and simmer for about 5-6 minutes or until potatoes are fork-tender (not mushy). Drain in a colander when finished, and give them a quick rinse in cold water to halt the cooking.
- Prepare veggies: While the potatoes are cooking, prepare your vegetables. Finely dice the onion, dice the celery, and shred or grate the carrot. Roughly chop the dill. Place all in a large mixing bowl.
- Make dressing: In a small bowl, add all dressing ingredients. Stir to combine. (I use the full 1/2 tsp. salt in the cashew mayo recipe to help bring out all the flavors.)
- Combine: Add the drained potatoes and dressing to the veggies. Toss well to combine. Then salt & pepper to taste if needed.
- Serving: This dish can be enjoyed immediately, but it's even better after some time in the refrigerator. Chilling allows the flavors to deepen and meld, so it's great made at least 4 hours in advance. Store leftovers in an airtight container in the fridge.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Jennifer says
Wow! This is a fantastic salad! I made this last night and both my husband and I loved it. I didn't have fresh dill (mine went to seed during the heat wave we had while we were away camping 😥), so I had to use dried, but other than that I followed your recipe as written. This is a keeper for sure! Thanks for sharing this delicious recipe!
Kaitlin says
That heat wave was intense! What a bummer your dill bolted while you were away. But thrilled you enjoyed this salad with the dried dill swap! Perfect. Thanks for sharing, Jennifer!
Rachael says
Made this with lots of extra fresh dill. Super tasty!
Kaitlin says
So great to hear you enjoyed it!