Author: 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! 
FEATURED COMMENT:
This recipe is absolutely delicious. My mother who is an carnivore absolutely raved about it. She said that it was the best potato salad she's ever had. - Christopher
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:
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.
(click stars to vote)
Easy Vegan Potato Salad
Servings:
PRINT
PIN
Video
COMMENT
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, chopped (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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
cheg says
These look absolutely delicious!
patti deschaine says
Delicious!
Ana says
I have made this salad about 8 times in the past 2 months lol. It’s unbelievable!
Sam Turnbull says
Haha! Amazing! So happy you love it 🙂
Karen says
Insanely good but everything you make is. You are my go too so I'm buying your recipe book
Chip says
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.
Anna says
Delicious! Thanks for the recipe!
Sam Turnbull says
You're most welcome 🙂
Rory says
We helped our 4 year old daughter make this today and it was delicious.
Sam Turnbull says
Amazing!
Henry Lord says
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.
Sam Turnbull says
So happy you enjoyed!
RF says
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
Sam Turnbull says
Aww wonderful!! So happy you loved it so much, RF 🙂
Jane T. says
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.
Bailey says
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!
Sam Turnbull says
Glad you enjoyed!
Vicki says
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
Sam Turnbull says
Haha, awesome! So happy you loved it, Vicki 🙂
Maureen Arseneau says
I just made this as a side with supper. Absolutely delicious!!
Sam Turnbull says
So happy you enjoyed it, Maureen 🙂
Alex says
Excellent! I miss your YouTube videos though!!!
Sam Turnbull says
Thank you! I hope to make more soon when my schedule frees up 🙂
Pam says
I made this recipe adding tofu scramble. My husband loved it.
Sam Turnbull says
Amazing!
Brooke says
Simply delicious potato salad! Wonderful flavors!
Sam Turnbull says
So happy you enjoyed, Brooke!
Kari says
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!
Sam Turnbull says
Haha! Awesome, sounds so cool!
Liza says
Wow! This was yet another delicious recipe and fairly simple to make. Great one to take to potlucks/picnics. You are amazing! Thank you.
Sam Turnbull says
Aww thank you, Liza! 🙂
sue says
Looks like a great recipe but don't forget, we shouldn't be eating raw vegetables now with the coronavirus around......
Pat Gattinger says
Why shouldn’t we be eating raw vegetables with respect to Coronavirus?
Sue says
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
Here's a great article on how to properly wash your fruits and veg.
Candi Mastroianni says
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!
Sam Turnbull says
Aww so happy to hear that. You're most welcome, Candi 🙂
hello says
Can you substitute celery seed for anything? We don't have any.
Sam Turnbull says
If you have celery salt, use that and reduce or omit the salt. Otherwise, you could skip it or try another spice you enjoy.