This easy vegan potato salad is the stuff of side dish dreams! Tender potatoes are coated in a creamy dressing with the perfect blend of herbs and seasonings. What really makes this potato salad sing is the addition of chopped dill pickle, fresh dill, tangy apple cider vinegar, and the crisp bites of celery and red onion. Serve this and it will get gobbled up in no time!
Now I know some people love mayonnaise on their potato salad, and others are strickly the no mayo type. While I'm a fan of vegan mayonnaise in this recipe, I also include two options for mayo free versions, including an oil-free version. Creamy easy vegan potato salad for everyone!
Not only is this vegan potato salad completely scrumptious, but you can make it ahead of time, and stored in the fridge for up to 3 - 4 days. This makes it super convenient for meal prep.
I also love that this salad is made from ingredients you most likely have on hand in your pantry!
To make easy vegan potato salad:
Add the potatoes in a large pot and cover with water. Bring to a boil, and continue to cook for 5 - 10 minutes until potatoes are fork-tender. Drain and let cool. Rinsing with cool water will help the potatoes cool faster.
*A note on potato peels, I like to leave the potato peels on for convenience, texture, and colour, but if you prefer you are welcome to peel the potatoes first.
In a large bowl, mix together the mayonnaise, pickles, vinegar, mustard, celery seed, dill, salt, and pepper. Add the cooled potatoes along with the celery and red onion and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving.
*For a lower fat or oil-free version, sub the mayonnaise for 1 cup plain plant-based yogurt or 1 cup of my vegan sour cream recipe from Fuss-Free Vegan (page 207).
Serve the vegan potato salad fresh or cover and store in the fridge for 3 - 4 days. This salad is the perfect hearty side dish to any meal! I love it paired with my seitan steaks, cauliflower steaks, seitan tenders, almond and rosemary crusted tofu, seitan sausages, or crispy lemon tofu.
Common Questions:
Can Vegan Potato Salad be frozen?
Yes you can. To freeze, store in the freezer in an air-tight container. Although take special care in thawing as it can end up with a different consistency and become mushy. Be sure to thaw the potato salad over time in your refrigerator and not to thaw at room temperature or in the microwave.
How long can Vegan Potato Salad last in the fridge?
If stored in a sealed container in your fridge, it can last 3-4 days.
What meals should I serve Vegan Potato Salad with?
Try any of my backyard BBQ favourites such as my Seitan Burgers, Sausages, Seitan Chicken Tenders, or game day foods like my Crispy Buffalo Cauliflower Wings or my Seitan Bites (wings).
Bon appetegan!
Sam Turnbull.
Easy Vegan Potato Salad
Ingredients
- 3 pounds potatoes (any kind, I used Yukon gold), cut into 1 inch pieces
- 1 cup vegan mayonnaise, (see notes for subs)
- 2 dill pickles, chopped (about ½ cup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 stalks celery, chopped
- ½ of a red onion,, thinly sliced (about ½ cup)
- smoked or sweet paprika, for garnish (optional)
Instructions
- Add the potatoes in a large pot and cover with water. Bring to a boil, and continue to cook for 5 - 10 minutes until potatoes are fork tender. Drain and let cool. Rinsing with cool water will help the potatoes cool faster.
- In a large bowl, mix together the mayonnaise, pickles, vinegar, mustard, celery seed, dill, salt, and pepper. Add the cooled potatoes along with the celery and red onion and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving. Serve the vegan potato salad fresh or cover and store in the fridge for 3 - 4 days.
Notes
Nutrition
Bridgette says
Delicious!! I doubled it and made it for a July 4th potluck and it turned out great. Great option for family members that are vegan and have food allergies. I love the crunch and flavor from the celery and pickles. This will be my go to potato salad recipe for sure.
Jess @ IDTLC Support says
We're so happy to hear it!
Erin says
This potato salad is truly delicious! I brought to a party of non vegans and of course everyone wanted the recipe! I look forward to your cookbook.
Jess @ IDTLC Support says
We love to hear it!
Bake Up, Little Suzy says
I'm not vegan, but I don't like eggs in potato salad, so I gave this one a shot. It's so good! So much more flavor than your standard mayo/mustard potato salad. The pickles totally make it. My new favorite!
Raj says
I made this yesterday and it’s the best potato salad I have ever tasted, so delish! Definitely a keeper recipe and I can’t wait to make it again, thank you!
Jess @ IDTLC Support says
Hooray!
Dan says
looks very good wanted to know how to make it but you need to get on these people that are putting videos and pop-ups in front of your recipe, every time I get off and back on they just continue popping up not let me get to the recipe!
Claire Dudan says
This vegan potato salad is the best I've ever had, it is so delicious! I made for a neighborhood party and everyone raved and wanted the recipe, thank you!
Sam Turnbull says
Aww yay! Happy to hear that 🙂
Brittany says
this is so refreshing and delightful!
Ariel says
Absolutely amazing! I made this for a party where at least 20 people were there, me being the only vegan.. It was up against a store bought (non-vegan) tub that someone else brought. I tell you what, my bowl was literally licked clean and the store bought version hardly had a few spoonfuls taken from it. It was a huge hit and I got a lot of praise from meat eaters. I actually ended up sharing the recipe with at least 5 people. Thank you so much for helping me impress my family and friends with a delicious classic side dish gone vegan!