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–+ servings
Vegan potato salad with creamy dressing in a white bowl with serving spoon

Vegan Potato Salad (Oil-Free!)

A healthier take on classic potato salad made with whole food plant-based ingredients! Easy to prepare and tossed with a creamy dairy-free dressing.
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
CourseSalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings8 (1-cup servings)

Ingredients

  • 2 lbs. red fingerling potatoes (or regular red or Yukon gold)
  • 1/4 cup red onion
  • 2 medium carrots
  • 3 celery ribs (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

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. Best served after chilled.*

Notes

*Chilling: The flavors intensify and blend after it chills. It's great made at least 4 hours in advance. Store in an airtight container in the fridge.
Variations: Add fresh parsley, chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.
Yield: Recipe makes about 8 cups potato salad.
Inspiration: Recipe inspired by a potato salad we enjoyed at the Marquette, MI Food Co-op.
Recipe originally published March 2018. Updated March 2023.

Nutrition Per Serving (Estimate)

Calories: 157 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 665 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 2578 IU | Vitamin C: 13 mg | Calcium: 43 mg | Iron: 2 mg