Vegan Potato Salad (Easy!)
This classic-style potato salad 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.
Servings: 8 (1-cup servings)
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
*Potatoes: I like fingerling best for this recipe. (Either red, gold, or a mix of both.) But you can easily swap in regular red or Yukon gold potatoes instead!
For oil-free: Use my homemade cashew mayo (as most store-bought versions contain oil).
Yield: Recipe makes about 8 cups potato salad.
Inspiration: Recipe inspired by a potato salad I enjoyed at the Marquette, MI Food Co-op.
Recipe originally published March 2018. Updated February 2026.
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
