My favorite Vegan Potato Salad recipe made with tender potatoes, fresh veggies, and a creamy, delectable dressing. It's just as tasty as the classic version, but made with healthier whole food plant-based ingredients! (Vegan, gluten-free, oil-free.)
This crave-worthy vegan potato salad is just as tasty as the classic version, but made with healthier whole food plant-based ingredients!
It features tender red potatoes, crunchy veggies, and fresh herbs. Then it's all coated in a creamy, tangy, dairy-free dressing that's loaded with flavor.
Plus it's a great dish to make ahead of time because the flavors only get better as it chills. So it's a great choice for summer gatherings, potlucks, barbecues, and beyond! 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 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 ribs 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 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, 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.
Serving
This potato salad is a great side dish for picnics, potlucks, BBQs, summer 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.
Making ahead: The flavors intensify after chilling for several hours (at least 4 hours 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!)
Ingredients
- 2 lbs. fingerling potatoes (or regular red or Yukon gold)
- 1/4 cup red onion
- 2 medium carrots
- 3 celery stalks (about 1 cup)
- 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
Instructions
- 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. Can serve immediately, but it's even better after chilling.*
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.
If you're enjoying this oil-free vegan potato salad recipe, also check out:
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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!