A classic Vegan Potato Salad recipe made healthier with whole food plant-based ingredients! It's easy to prepare and tossed in a richly flavorful creamy dressing. (Vegan, gluten-free, oil-free.)
Let's give this classic dish a healthier spin with whole food plant-based ingredients! This old-fashioned potato salad is easy to make and richly flavored.
Starchy potatoes, crunchy veggies, and fresh herbs are tossed in a creamy dairy-free dressing.
Plus it's a great dish to make ahead of time because the flavors only get better as it chills.
The dressing is really what brings it all together. It's rich, creamy, and so delicious! We whip up a homemade mayo, then combine it with a couple mustards for absolutely delightful flavor.
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. (I use organic when possible and keep the peel on to retain nutrients.) But you can substitute regular red potatoes, baby potatoes, or Yukon gold potatoes instead. These work well too. To cook the potatoes, we'll 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. Use as much or as little as you prefer!
- Celery stalks: We'll use 3 stalks which about 1 cup celery.
- Fresh dill: This is optional but recommended! 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: I use my homemade oil-free Cashew Mayo for this recipe. It's a deliciously creamy sauce made from scratch in just about 5 minutes. I often make this a day in advance so it's ready to go. (However you can substitute store-bought vegan mayo such as the Just brand or Vegenaise instead. Just be aware these will not be 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.
Vegetables: Stir in diced red bell pepper, chopped pickles, dill pickle relish, cucumber, radish, etc.
Flavors: Add a squeeze of fresh lemon juice, a teaspoon celery seed, capers, minced garlic cloves, 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 even include this simple Eggy Tofu for extra protein and substance if you'd like.
Garnish it! Before serving add more fresh dill and a sprinkle of paprika if desired.
This potato salad is a great side dish for picnics, potlucks, BBQs, summer gatherings, or general enjoyment at home. Here are few pairing ideas:
- Southwest Black Bean Burger
- Three Bean Salad with Vinegar Dressing
- Quinoa Chickpea Salad with Dill Dressing
- Balsamic Green Bean Salad
- Vegan Italian Pasta Salad with Vinegar Dressing
Store leftovers in an airtight container in the fridge. I find it keeps well for about 4 days.
Making ahead: The flavors in this salad intensify and blend after it chills several hours (at least 4 or more). So it's a great recipe to make up to a day in advance.
For more inspiration, also browse more vegan side dish recipes or potato recipes.
Vegan Potato Salad (Oil-Free!)
- 2 lbs. red fingerling potatoes (or regular red or Yukon gold)
- 1/4 cup red onion
- 2 medium carrots
- 3 stalks celery (about 1 cup diced)
- 2 Tbsp. fresh dill
For the creamy dressing:
- 3/4 cup Vegan Cashew Mayo
- 3 Tbsp. stoneground mustard
- 2 Tbsp. Dijon mustard
- 1 Tbsp. pure maple syrup
- Rinse potatoes and cut into about 3/4-inch chunks.
- Place potatoes in a medium-large saucepan. Fill with water until it's 1 inch above potatoes. Add 1/4 tsp. salt to water if desired.
- Place saucepan 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, dice celery, and shred/grate carrot.
- 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.)
- In a large mixing bowl, add drained potatoes, vegetables, and fresh dill (chopped). Add dressing and toss well.
- Salt & pepper to taste. Best served after chilled.*
Nutrition Per Serving (Estimate)
Sodium: 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.
If you are enjoying this oil-free vegan potato salad recipe, also check out:
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Made this with lots of extra fresh dill. Super tasty!
So great to hear you enjoyed it!