Vegan potato salad in a blue bowl with spoon
5 from 3 votes

Classic Vegan Potato Salad

Classic Potato Salad gone vegan! This delicious summertime staple is packed with a flavorful, creamy base and refreshing crunchy veggies. Easy, 25 minutes, and only 8 ingredients!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Gluten-Free, Vegan
Servings: 8 side servings


  • 2 lbs. red or yukon gold potatoes (I use organic red fingerling if available)
  • 1/4 cup red onion (or 2-3 green onions)
  • 1 large carrot
  • 2-3 stalks celery
  • 3/4 cup vegan mayo (I like Vegenaise by Follow Your Heart)
  • 3 Tbsp. stoneground mustard
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. pure maple syrup
  • 2 tsp. salt (for cooking potatoes if desired)
  • Other additions: fresh herbs, parsley & dill are wonderful, chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.


  • Rinse potatoes and cut into about 3/4-inch chunks.
  • Place potatoes in a medium-large saucepan and fill with water to 1 inch above potato line. Add 2 tsp. salt to water.
  • Place over high heat on the stove, and bring to a boil. Once boiling, reduce heat to med-low and simmer for about 5-6 minutes or until fork-tender (but not mushy!)
  • While potatoes are cooking, prep veggies: dice red onion, slice celery, and shred/grate carrot. (I use a box grater.)
  • Make dressing: in a small bowl, combine mayo, both mustards, and maple syrup. (Feel free to mix in some fresh herbs if you’d like!) Stir well to combine.
  • In a large mixing bowl, add drained potatoes, veggies, and pour dressing over top. Toss well to coat.
  • Salt/pepper to taste if needed. Can serve immediately, but best served after it has chilled covered in the fridge for a few hours!*


*The flavors will beautifully intensify after it sits and “marinates” in the fridge for while. (This makes it a great option to make in the morning or a day ahead.)
Initially it may look like too much dressing, but I find the potatoes soak it up quite a bit as it sits. Feel free to reduce it to your liking however!
Inspired by a delicious potato salad we enjoyed at the Marquette, MI Food Co-op!


Calories: 231kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Potassium: 560mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1280IU | Vitamin C: 10.6mg | Calcium: 21mg | Iron: 1mg