This classic vegan potato salad recipe is healthy and so easy to make! Made with creamy cashew mayo, it’s a must for any potluck or gathering. Gluten-free, dairy-free, and oil-free!
Growing up in the south, summer was the time of year for Sunday afternoon potlucks. And, hands down, my favorite side dish at any gathering was potato salad covered in that creamy mayo dressing.
Piled up next to some baked beans, it was a match made in heaven. Just thinking about the way my beans would mix in with a bit of my potato salad from time to time still gives me the tingles all over. But, I digress…
When I develop or adapt recipes I never try to make “healthy vegan food,” I want to make food vegan and healthy. So, I set out to create a vegan potato salad recipe that tasted like a classic potato salad recipe while keeping it simple and healthy.
Impossible? Hardly. The main ingredients I had to eliminate and replace were oil and eggs. and mayo. Yes, even vegan mayo. So, essentially, eliminate vegan mayonnaise and you’ve done it.
The results speak for themselves and this dish is just one more example of why you don’t need animal products or oil to create delicious recipes.
So, the next time you get asked to bring a dish I say you walk in with this bad boy and impress some people. I’ve yet to have even one non-vegan catch on, until I tell them, that it’s not only plant-based but healthy. It constantly leaves people speechless.
Bring this to your next gathering and watch it disappear! Let’s do it.
Ingredients You’ll Need
This recipe requires just 10 simple ingredients and can be ready in as little as 30 minutes.
- potatoes: waxy potatoes seem to work best for this recipe, but use what you’ve got. Yukon gold potatoes are excellent!
- vinegar: white vinegar is my personal preference but apple cider vinegar may be used as well.
- celery: you can’t have potato salad without chopped celery. It’s a subtle earthy flavor that tames the tanginess and adds a nice crunch.
- green onions: chopped green onions are the perfect garnish while adding a little “bite” as well.
- cashew mayo: I used my own vegan mayo recipe. A blend of cashews, spices, maple syrup, lemon juice, mustard, vinegar, and salt. It’s healthier and lower in fat than regular or vegan mayo.
- yellow mustard: adds an extra tanginess and bite to the dressing. You can also use Dijon mustard if you wish.
- celery seed: use this in place of celery salt to keep the sodium low but still maintain that essence potato salad is known for.
- salt and pepper to taste
How To Make Vegan Potato Salad
- Peel and cut the potatoes into cubes about ¾″ to 1″, add them to a large pot of cold water and bring to a boil. Once the water starts to rapidly boil reduce to medium heat and simmer the potatoes for 15-20 minutes. The potatoes should be fork-tender, but not super-soft or mushy like mashed potatoes.
- Prepare the dressing while the potatoes cook by mixing the Cashew Mayonnaise, yellow mustard, celery seed, and salt and pepper. Set aside.
- Once the potatoes are ready, drain and rinse them under cold water for 30-45 seconds as this will stop them from cooking. Place the potatoes in a large bowl, add in the white vinegar, gently toss, and set aside to cool for 10-15 minutes.
- Toss in the chopped celery and the green onions to the potato mixture but don’t mix until you’ve added the dressing. Add the dressing and gently fold it into the potato mixture until everything is well combined. Taste and season with salt and pepper as needed. Cover and chill in the fridge for at least 2 hours or overnight before serving.
That’s it! The most amazing creamy vegan potato salad you will ever make.
What Goes With Vegan Potato Salad
This dish pairs perfectly with all the classic summer favorites.
- The Best Vegan Baked Beans
- Vegan Macaroni Salad
- Vegan Pulled Pork Sandwich
- Easy Sautéed Kale (Oil-Free)
- Oven Roasted Asparagus
- Easy Grilled Corn On The Cob
Tips and Suggestions
- 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.
- Make-Ahead: vegan potato salad is an excellent make-ahead dish so it’s very convenient if you like to meal prep.
- This recipe is better the next day so for maximum flavor let it sit in the fridge overnight.
- Want lower fat or have a nut allergy? You can use my tofu sour cream as the base for the dressing.
- Don’t rush this recipe. Be sure and let the potatoes completely cool before mixing everything together.
Optional Add-ins
This vegan potato salad recipe is extremely versatile so get creative. Here are a few of my favorite additions I have used when making this great recipe.
- Black Salt: Serve this vegan potato salad with a little black salt to give it that “eggie” flavor.
- Chopped veggies: red onion, red bell pepper. and green bell pepper are always a lovely touch
- Dried or fresh herbs: I love incorporating fresh parsley or fresh dill whenever possible. Always a winner!
- Chopped dill pickles or sweet relish are always good.
- Sour Cream: if you prefer a “tangier” flavor replace the cashew mayo with either of these vegan sour cream recipes: Cashew Sour Cream or Tofu Sour Cream.
FAQ
What potatoes should I use to make vegan potato salad?
What potatoes should I use to make vegan potato salad? I like Yukon gold, but you can russet potatoes or red potatoes.
How do I store leftovers?
Leftovers can be kept in an airtight container and stored in the fridge for up to a week.
Can I freeze this vegan potato salad?
First, why would you? Second, potatoes just don’t do well after they’ve been cooked, frozen, and thawed. So, to answer your question, no. Don’t freeze it.
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!
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The Best Vegan Potato Salad
- Prep Time: 10 mins.
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boil
- Cuisine: Vegan
- Diet: Vegan
Description
This classic vegan potato salad recipe is healthy and so easy to make! Made with creamy cashew mayo, it’s a must for any potluck or gathering. Gluten-free, dairy-free, and oil-free!
Ingredients
- 6 medium Yukon gold or white potatoes (about 3 pounds)
- 3 tablespoons white vinegar
- 2 stalks celery, diced
- 6 green onions, diced
- 1 ½ cups Vegan Cashew Mayonnaise (you’ll need to make a double batch)
- 1 tablespoon yellow mustard
- 1 ½ teaspoons celery seed
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
Optional Garnish
- Smoked paprika, paprika, fresh or dried dill
Instructions
- Peel and cut the potatoes into cubes about ¾″ to 1″, add them to a large pot of cold water and bring to a boil. Once the water starts to rapidly boil reduce to medium heat and simmer the potatoes for 15-20 minutes. The potatoes should be fork-tender, but not super-soft or mushy like mashed potatoes.
- Prepare the dressing while the potatoes cook by mixing the Cashew Mayonnaise, yellow mustard, celery seed, and salt and pepper. Set aside.
- Once the potatoes are ready, drain and rinse them under cold water for 30-45 seconds as this will stop them from cooking. Place the potatoes in a large bowl, add in the white vinegar, gently toss, and set aside to cool for 10-15 minutes.
- Toss in the chopped celery and the green onions to the potato mixture but don’t mix until you’ve added the dressing. Add the dressing and gently fold it into the potato mixture until everything is well combined. Taste and season with salt and pepper as needed.
- Cover and chill in the fridge for at least 2 hours or overnight before serving.
Serving Options
- Sprinkle with fresh or dried dill, smoked paprika, or black salt before serving.
Notes
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.
Make-Ahead: vegan potato salad is an excellent make-ahead dish so it’s very convenient if you like to meal prep.
This recipe is better the next day so for maximum flavor let it sit in the fridge overnight.
Want lower-fat or have a nut allergy? You can use my tofu sour cream as the base for the dressing.
Don’t rush this recipe. Let the potatoes completely cool before mixing everything together. Rome wasn’t built in a day and potato salad only takes 30 minutes so chill for a few minutes why building your masterpiece.
This vegan potato salad recipe is extremely versatile so get creative. Here are a few of my favorite additions I have used when making this great recipe.
Nutrition
- Serving Size:
- Calories: 222
- Sugar: 3.4 g
- Sodium: 181.2 mg
- Fat: 8.4 g
- Carbohydrates: 32.8 g
- Fiber: 5.1 g
- Protein: 5.8 g
- Cholesterol: 0 mg
Keywords: vegan potato salad, easy potato salad, creamy vegan potato salad, eggless potato salad, vegetarian potato salad
Best potato salad EVER!!
I added diced dill pickles and radishes and I love black salt!
You’re my “go-to” website. Thank you👍🏽
★★★★★
I wan to make this asa p looks deelish still here’s my dilemma allergic to soy nuts and seeds suggestions for your Mayo 🙁 HELPPPP THANKS SHANE LOVE ALL YOUR RECIPES!!
Hi, Melody. I’m sorry to hear that. Try using white beans in place of the soy or nuts for the mayo.
l made this potato salad for a pot luck. I didn’t tell anyone it was vegan and everyone, including me, thought it was one of the best potato salads ever. Thanks for such a yummy recipe. I will definitely be making this again.
★★★★★
That is awesome!!! Thank you for sharing!
Best yet of all the Potato Salads I’ve tried. Used Shane’s Vegan Mayo. I’ll never do store bought vegan mayo again. I did add 2 heaping Tbs of Dill Pickle Relish because my crowd always requests Dill Potato Salad😋
★★★★★
Oh my gosh! This is so delicious ! My husband could not believe it was not made with eggs and mayo. Bravo Shane!
I want to thank you for your wonderful recipes. Your website is the first place I go to when looking for WFPB inspiration. I have made so many of your creations that have become regulars in our diet. We have been eating WFPB for 1 ½ years now and I’m just glad I found you early on as you helped us “over the hump” adopting this lifestyle.
Many thanks,
Kathryn
★★★★★
Kathryn,
That is so kind and thank you! Peace ✌🏻
Another win for the WFPB team!! The cashew mayo is delish!!! So thankful that Shane has done the work for us to cook with ease in our new lifestyle!!
This is so delicious. I halved the recipe just for me and almost ate the whole thing.
Thank you so much for these creations. I’m about six months into to new way of eating
and this is my first of your recipes but I will be trying more right away.
I’m not sure why a plant food seems more work but I determined to simplify.
★★★★★
Hey, Paula! I’m so glad you enjoyed it. I know how you feel but trust me, you’ll find your groove. It’s just changing a habit. You got this!
This recipe is just amazing! I left the skin on the Yukon gold and made it exact to the recipe otherwise. It is so fresh and tangy. I sprinkled half sharp paprika on top with some fresh dill. It’ll be the perfect addition to Memorial Day meal
★★★★★
Thank you so much!!!
This looks delicious! We have a cashew allergy in the family, do you have a suggestion for a substitute? Thank you so much!
Silken tofu is a good replacement.
I have not tried this but I am allergic to all nuts and seeds and tofu how else can i make mayonaise:( btw your recipes are fabulous!!
★★★★★
Silken tofu works well.
Do you have to peel potato’s?
OMG! This recipe is AMAZING! I’ve been wanting to try the cashew mayo and could have eaten that all by itself, it was so good! I followed the recipe but used a leek (which I had on hand) and red wine vinegar instead of white. My husband loved it- the kids come tomorrow so we’ll see what they think. I have no doubt they’ll love it too! Thank you!
★★★★★
I made this for the first time and added radishes to it also decorative on top and sprinkled some paprika on it. So good…my mother always put radishes in hers and I had some so otherwise followed your recipe. Thanks…Love your recipies.
★★★★★
I made this recipe yesterday, it is awesome! So quick & easy, the vegan mayonnaise is to die for! Thank you Shane! Your recipes are the staples to my vegan diet! I love how your recipes are NOT pretentious & I have all of the ingredients already on hand!
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:)
Rich, creamy, and so easy to make. There’s no mayo and no tofu.
★★★★★
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!