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    Home » Recipes » Recipes

    March 18, 2020 57 Comments

    Easy Vegan Potato Salad

    3.3K shares
    Jump to Recipe

    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!

    Easy Vegan Potato Salad! Tender potatoes are coated in a creamy dreamy dressing with the perfect blend of herbs and seasonings. Easy to make and can be made ahead of time so it's perfect for meal prep, BBQ's, and potlucks. #itdoesnttastelikechicken #veganrecipe

    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!

    Easy Vegan Potato Salad! Tender potatoes are coated in a creamy dreamy dressing with the perfect blend of herbs and seasonings. Easy to make and can be made ahead of time so it's perfect for meal prep, BBQ's, and potlucks. #itdoesnttastelikechicken #veganrecipe

    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:

    Boil the potatoes until fork tender

    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.

    Mix the dressing ingredients in a large bowl.

    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).

    Easy Vegan Potato Salad! Tender potatoes are coated in a creamy dreamy dressing with the perfect blend of herbs and seasonings. Easy to make and can be made ahead of time so it's perfect for meal prep, BBQ's, and potlucks. #itdoesnttastelikechicken #veganrecipe

    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.

    Print Recipe
    4.95 from 36 votes

    Easy Vegan Potato Salad

    Tender potatoes are coated in a creamy dreamy dressing with the perfect blend of herbs and seasonings. Easy to make and can be made ahead of time so it's perfect for meal prep, BBQ's, and potlucks.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Salad, Side Dish
    Cuisine: American, Canadian
    Servings: 8
    Calories: 288kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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)
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    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

    Vegan Mayonnaise: for a lower fat or oil-free version, sub the mayonnaise for 1 cup plain non-dairy yogurt or 1 cup of my vegan sour cream recipe from Fuss-Free Vegan (page 207).
    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. 
    Egg flavor: traditional potato salad often contains hard boiled eggs. While I don't miss this flavor in this vegan potato salad, if you would like to add it, simply sub some of the salt with black salt (also called kala namak) which has an eggy taste.

    Nutrition

    Serving: 1(recipe makes 8 servings) | Calories: 288kcal | Carbohydrates: 25g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 495mg | Potassium: 753mg | Fiber: 5g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken


    « 40 Easy Vegan Pasta Recipes
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    Reader Interactions

    Comments

    1. cheg says

      June 15, 2020 at 6:32 am

      These look absolutely delicious!

      Reply
    2. patti deschaine says

      June 07, 2020 at 5:37 pm

      5 stars
      Delicious!

      Reply
    3. Ana says

      May 30, 2020 at 11:02 am

      5 stars
      I have made this salad about 8 times in the past 2 months lol. It’s unbelievable!

      Reply
      • Sam Turnbull says

        June 04, 2020 at 9:33 am

        Haha! Amazing! So happy you love it 🙂

        Reply
    4. Karen says

      May 25, 2020 at 9:34 pm

      Insanely good but everything you make is. You are my go too so I'm buying your recipe book

      Reply
    5. Chip says

      May 24, 2020 at 1:45 pm

      5 stars
      This was so wonderful! It prompted me to create a virtual scrapbook of go-to recipes. Thank you, this is my favorite plant-based recipe website.

      Reply
    6. Anna says

      May 15, 2020 at 12:24 pm

      Delicious! Thanks for the recipe!

      Reply
      • Sam Turnbull says

        May 15, 2020 at 2:49 pm

        You're most welcome 🙂

        Reply
      • Rory says

        May 17, 2020 at 8:47 am

        5 stars
        We helped our 4 year old daughter make this today and it was delicious.

        Reply
        • Sam Turnbull says

          May 28, 2020 at 4:50 pm

          Amazing!

    7. Henry Lord says

      May 10, 2020 at 6:11 pm

      We made this tonight and it was a hit. Well done! I like the option to make the recipe for a specific number. That is a helpful tool. Yet one more whole foods plant based meal to add our choices.

      Reply
      • Sam Turnbull says

        May 13, 2020 at 3:43 pm

        So happy you enjoyed!

        Reply
    8. RF says

      April 30, 2020 at 4:21 am

      5 stars
      I can't believe how good this tastes! A perfect barbeque salad for everyone. Thank you Sam for your simple and tasty recipes - nearly everything can be made from everyday ingredients. I am new to your site but I now go straight to your website when I am looking for something to cook

      Reply
      • Sam Turnbull says

        May 06, 2020 at 4:21 pm

        Aww wonderful!! So happy you loved it so much, RF 🙂

        Reply
    9. Jane T. says

      April 25, 2020 at 3:48 pm

      5 stars
      Great potato salad recipe! Didn't have red onion on hand so I used scallions instead. Next time I'll be sure to have the red onion, since I like it better. Loved the dill pickles, never tried that before.

      Reply
    10. Bailey says

      April 17, 2020 at 1:01 pm

      5 stars
      Amazing! I truly haven’t had potato salad since going vegan 3 years ago due to mayo and I always thought it was too difficult to make on my own. I used 1/2 mayo and 1/2 yogurt to cut down on oil. The mixture was runnier than expected due to the texture of the yogurt vs. mayo. I think next time, I’ll reduce the apple cider vinegar when using yogurt. I will say though, after a day in the fridge the mixture did thicken!

      Reply
      • Sam Turnbull says

        April 19, 2020 at 10:07 am

        Glad you enjoyed!

        Reply
    11. Vicki says

      April 14, 2020 at 12:17 am

      Amazing! Super yummy, super easy. I'm not a fan of celery or pickles, but wanted to keep your recipe as close as possible (as you obviously work hard on the flavours). I substituted cucumber for the celery (for crunch) and capers for the pickles (for bite). Freaking awesome. My husband had 3 serves! Love your work x

      Reply
      • Sam Turnbull says

        April 19, 2020 at 9:59 am

        Haha, awesome! So happy you loved it, Vicki 🙂

        Reply
    12. Maureen Arseneau says

      March 30, 2020 at 5:34 pm

      5 stars
      I just made this as a side with supper. Absolutely delicious!!

      Reply
      • Sam Turnbull says

        April 03, 2020 at 1:44 pm

        So happy you enjoyed it, Maureen 🙂

        Reply
    13. Alex says

      March 23, 2020 at 9:40 pm

      Excellent! I miss your YouTube videos though!!!

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:27 pm

        Thank you! I hope to make more soon when my schedule frees up 🙂

        Reply
    14. Pam says

      March 23, 2020 at 1:38 pm

      5 stars
      I made this recipe adding tofu scramble. My husband loved it.

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:26 pm

        Amazing!

        Reply
    15. Brooke says

      March 21, 2020 at 10:48 pm

      Simply delicious potato salad! Wonderful flavors!

      Reply
      • Sam Turnbull says

        March 23, 2020 at 1:11 pm

        So happy you enjoyed, Brooke!

        Reply
    16. Kari says

      March 19, 2020 at 4:41 pm

      One of our local vegan places makes an awesome dill pickle soup with potatoes. I love it as much as I love potato salad (with mayo for me) and yet I've never thought to put dill pickles in my potato salad! Duh!

      Reply
      • Sam Turnbull says

        March 23, 2020 at 12:33 pm

        Haha! Awesome, sounds so cool!

        Reply
    17. Liza says

      March 18, 2020 at 10:13 pm

      5 stars
      Wow! This was yet another delicious recipe and fairly simple to make. Great one to take to potlucks/picnics. You are amazing! Thank you.

      Reply
      • Sam Turnbull says

        March 19, 2020 at 3:15 pm

        Aww thank you, Liza! 🙂

        Reply
    18. sue says

      March 18, 2020 at 4:13 pm

      Looks like a great recipe but don't forget, we shouldn't be eating raw vegetables now with the coronavirus around......

      Reply
      • Pat Gattinger says

        March 18, 2020 at 6:48 pm

        Why shouldn’t we be eating raw vegetables with respect to Coronavirus?

        Reply
        • Sue says

          March 18, 2020 at 9:47 pm

          I have seen on several medical sites that the virus can be transmitted by touching a surface that has been touched by someone who is contagious. Thus your picked or processed Veggies. Jury is out, but be cautious...... cook your veggies!

      • Sam Turnbull says

        March 19, 2020 at 3:13 pm

        Here's a great article on how to properly wash your fruits and veg.

        Reply
    19. Candi Mastroianni says

      March 18, 2020 at 12:51 pm

      5 stars
      Thank you so much for all the options you give us! And thank you for all your fuss free recipes that are so delicious. You make us vegans very happy!

      Reply
      • Sam Turnbull says

        March 19, 2020 at 3:11 pm

        Aww so happy to hear that. You're most welcome, Candi 🙂

        Reply
    20. hello says

      March 18, 2020 at 11:27 am

      Can you substitute celery seed for anything? We don't have any.

      Reply
      • Sam Turnbull says

        March 19, 2020 at 3:11 pm

        If you have celery salt, use that and reduce or omit the salt. Otherwise, you could skip it or try another spice you enjoy.

        Reply
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