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
- Eggless
- Gluten free & Dairy free
- Made without mayo
- Made without tofu
- Oil-free
- Easy
- & 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
The Best Vegan Potato Salad
- Prep Time: 10 mins.
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
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.
Ingredients
- 6 medium white or Yukon gold potatoes (about 3 pounds), skin on and quartered
- 3 tablespoons white vinegar
- 2 celery stalks (ribs) diced
- 6 green onions diced
- 1 1/2 cups Vegan Cashew Mayonnaise (you’ll need to make a double batch)
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons celery seed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Optional Garnish
- Smoked paprika, paprika, fresh or dried dill
Instructions
- Add potatoes to a large pot of cold water and bring to a boil. Once the water starts to rapidly boil reduce to medium heat and cook for 15-20 minutes. You should be able to easily pierce the potatoes with a fork or pairing knife with very little effort. But, you don’t want the potatoes to super-soft or mushy like mashed potatoes.
- Once the potatoes are ready, drain them and set aside to cool until you are just able to hold them. Use your hands or pairing knife to pull or peel the skins from the potatoes. This is pretty tedious. Once peeled cut them into roughly 1/2″ to 3/4″ pieces and add them into a large mixing bowl. Then pour the vinegar over the potatoes and toss. Set the potatoes aside and let them cool for about 10-15 minutes.
- Add the chopped celery and the green onions to the potato mixture but don’t toss until you’ve added the dressing.
- Prepare the dressing by mixing the Cashew Mayonnaise, yellow mustard, celery seed, and salt and pepper. Add the dressing and gently fold into potato mixture until everything is well combined. Taste and season with salt and pepper to taste. Cover and chill in the fridge for at least 2 hours or overnight(best) before serving.
Serving Options
- Sprinkle with fresh or dried dill, smoked paprika, or black salt before serving.
Notes
When peeling the potatoes don’t be afraid to “man-handle” them. They can take it. Just pinch and pull. You might grab a little of the potato flesh but not much. They hand peel very easily after they’ve cooked.
Sprinkle with black salt and dried or fresh dill to add more flavor if you wish.
- Category: Side Dish
- Method: Boil
- Cuisine: Vegan
Keywords: vegan potato salad, easy potato salad, creamy vegan potato salad, eggless potato salad, vegetarian potato salad
Save this recipe & PIN IT here!
This is absolutely WONDERFUL!! If you search the entire web you won’t find anything better. It is amazing because it tastes so good and is so easy to make! This is going in my favorites collection as I will definitely be making it again – and again and again…
For sure it is the Vegan Cashew Mayonnaise that makes it. Store bought mayo could never taste as good. I used russet potatoes instead because that was all I had. Instead of boiling them I simmered them very slowly which produced a finished texture similar to red potatoes. Next time I might add some dill pickle.
Thank you for this great recipe!! I love that it uses simple, common ingredients that I already have in my pantry!!! You hit this one out of the ballpark. 🙂
★★★★★
Thank you, Carolyn!
Rich, creamy, and so easy to make. There’s no mayo and no tofu.
★★★★★
This really is the best potato salad! Whenever I feel depressed or deprived about food I go to your recipes for a giant pick-me-up. Thank you so much!
★★★★★
Thank you, Julie! Keep your head up:)