This classic vegan potato salad is so easy to make, uses less than 10 ingredients, and is ready in as little as 20 minutes. A rich and creamy no mayo dressing and crunchy celery bring this dish to life. It’s perfect for cookouts, picnics, and summer potlucks.
I love summer and I love potato salad. So, when it’s time for a cookout, picnic, or BBQ, this vegan potato salad is the first thing I throw together.
It’s simple, quick, and absolutely delicious! It constantly leaves people speechless because they can’t believe it’s made without oil or animal products. And, they’re even more shocked when I tell them it’s healthy.
Delicious potatoes are covered in a creamy oil-free dressing seasoned simply with salt and pepper. A little white vinegar adds the right amount of tanginess while celery and green onion provide the crunchiness for this perfect plant-based side dish.
Bring this to your next gathering and watch it disappear! Let’s do it.
How Do I Make Vegan Potato Salad
This potato salad is so easy to make and requires just a few simple pantry staple ingredients. And, the process is not much different than regular potato salad.
First, cut some potatoes into quarters with the skin on and boil. Let them cool down a bit, peel the skins off, and cut into 1″ pieces. Place the potatoes in a large mixing bowl and toss with some vinegar (this is where the magic happens).
Now, add the crunchy celery, green onions, and the dressing. Mix it all together and done!
The dressing? Yes, it’s amazing– the life of the party! It’s made with my Cashew Mayo, mustard, celery seed, and seasoned with just a little salt and pepper. It’s that simple. Just whisk and pour!
What Are Some Dishes That Go Well With Vegan Potato Salad?
- Vegan Macaroni Salad
- Easy BBQ Baked Beans
- Vegan Pulled Pork Sandwich
- Classic Three Bean Salad
- Tomato Cucumber Salad
You will love this easy vegan potato salad. It’s
- Creamy, rich, and tangy
- Gluten free & Dairy free
- Made without mayo
- Made without tofu
- & Delicious
Pro Tips & FAQ:
- Don’t Overcook: You don’t want mushy potatoes. They should be al-dente. Cook them too long and they’ll just turn into a big pile of mush.
- What Potatoes Should I Use For Potato Salad: “Waxy” potatoes are best. I like Yukon gold, red, or white.
- Make-Ahead: You can totally make this eggless potato salad ahead of time and store in the fridge for up to a week. Very convenient if you like to meal prep.
- Black Salt: Serve this vegan potato salad with a little black salt to give it that “eggie” flavor essence. But, go easy. It’s powerful stuff. A little goes a long way.
Wondering what other fruits and vegetables are in season? Check out this list of Summer Fruits & Veggies with 35 Amazing Recipes.
Did you make this recipe? Please be sure to leave a comment and star rating below and let me know your thoughts. Your feedback is helpful. If you’re wanting to start a plant-based diet or just exploring be sure and check out my E-book, The 5 Day Plant-Based Kickstart!Print