Ultra Creamy Vegan Potato Salad

Vegan potato salad just like you remember it. Perfectly cooked red-skinned potatoes tossed with fresh vegetables and herbs and tossed in a creamy, tangy vinaigrette for the perfect summer potluck. This one will make you forget about dairy products! Done in less than 30 minutes.

Finished potato salad in a white bowl with two metal spoons

Can you believe it’s almost summer???

With summer comes all the vegan potlucks and barbecues. Yay! And with potlucks and barbecues comes…you guessed it…vegan potato salad.

Yes please!

You will love this easy potato salad. It’s refreshing, filling, and pairs perfectly with your barbecues, picnics, potlucks, and pretty much any other summer event I can imagine.

My vegan potato salad is a spinoff of the classic dish you ate growing up. Filled with fresh vegetables and herbs, like red peppers, celery, dill and parsley and topped with a tangy vegan mayonnaise and white wine vinegar vinaigrette, this is a recipe you will want to keep on hand. Best of all, it’s made with just 10 ingredients in less than 30 minutes!

Let’s get it ready!


My vegan potato salad is a spinoff of the classic dish you ate growing up. Made with just 10 easy-to-find ingredients, this is a recipe you’ll want to have on hand.

Here’s everything you’ll need.

All the potato salad ingredients chopped and arranged on a marble countertop

Disclosure: This post may contain affiliate links.

Notes on ingredients

  • Red-skinned potatoes – For this recipe, I use red-skinned potatoes. They hold together well and create a delicious base for this salad. Russet potatoes are classically used and can be used in place of red-skinned potatoes.
  • Red bell pepper – Red peppers are sweeter and pair perfectly with red-skinned potatoes. However, you can use any pepper you like.
  • Vegan mayonnaise – My favorite brand is Just Mayo. You can find it with other condiments at your local grocery store. This mayonnaise is shelf-stable, affordable, and super delicious. Of course, any brand will do. If you can’t find vegan mayonnaise where you live, you can also make it at home.
  • Dijon Mustard – If you don’t like Dijon spices, regular mustard will do.
  • White wine vinegar – Vinegar is key to this salad. Since potatoes and mayonnaise are quite heavy foods, the vinegar provides a slight contrast that brings out all the flavors and balances the salad perfectly. If you don’t have white wine vinegar, you can also use apple cider or white vinegar.

For this recipe you will need a cooking pot, strainerand basic kitchen utensils, including one chef’s knife And cutting board. (<


Step by step instructions

Step One – Prepare the Vegetables

Chopped celery and potatoes on a wooden cutting board

Start by cutting the potatoes into approximately 1″ pieces. Transfer the potatoes to a large pot with boiling water and boil the potatoes for 8 to 10 minutes, until just tender. are easily pierced with a fork. Drain them in a colander, rinse them with cold water to stop the cooking, and place them in the refrigerator to cool.

Pro tip: To ensure even cooking, do not put your potatoes in cold water. Wait for the water to boil before adding the potatoes.

Dice the vegetables and herbs and set aside.

All potatoes and vegetables chopped and placed in a large white bowl with a serving spoon

Once your potatoes have cooled, mix them with the vegetables and herbs.

Step Two – Prepare the Creamy Dressing

Creamy potato dressing poured over potatoes and vegetables

In another bowl, prepare the creamy dressing by combining the vegan mayonnaise, Dijon mustard, white wine vinegar and salt, whisking until smooth and creamy.

Pour the vinaigrette over the potatoes and vegetables and mix. Once the vegetables are evenly coated, place the salad in the refrigerator for at least 30 minutes to let the flavors marinate and the salad cool.

Finished salad in a white bowl with a serving spoon next to a glass of white wine.

Serve and store

Portion – Keep the salad cool until ready to serve. When you’re ready to serve, remove from the fridge and serve with your favorite vegan sharing dishes. Accompany this salad with a tofu steak Or toasted flatbread for a perfect summer meal!

Storage -Store leftover potato salad in an airtight container in the refrigerator for up to 5 days. You can also store this salad in the freezer for up to 3 months.

Make in advance – It is best to prepare this salad 1 to 5 hours in advance. This allows all the vegetables to cool and the flavors to marinate. You can prepare this salad up to 1 day in advance without compromising taste and texture.

Tips and tricks

  1. It is best to avoid starchy potatoes, like Russet. Although they tend to be the popular choice for potato salad because they absorb flavor well, they also cook unevenly and fall apart easily, creating a mushy, messy potato salad. Red-skinned and fingerling potatoes are my favorite potatoes. They are waxy enough to hold together when boiled and soft enough to absorb flavors well.
  2. Cooking your potatoes properly is key. To ensure even cooking, do not put your potatoes in cold water. Wait for the water to boil. Most importantly, be careful not to overcook or undercook them. When ready, the potatoes should be easily pierced with a fork, but not so much that they fall apart when pierced. At this point, immediately remove the potatoes from the water by passing them through a colander and rinsing them with cold water to stop the cooking.
  3. Before dressing the salad, let the potatoes cool! If you mix a mayonnaise-based dressing with hot potatoes, the mayonnaise will melt and become greasy.

Frequently asked questions

Is potato salad gluten free

Yes! It is naturally gluten-free.

Can I use something other than store bought mayonnaise?

Yeah! If you don’t have access to vegan mayonnaise, you can easily make it at home.

Why is my potato salad greasy?

Chances are you didn’t let your potatoes cool properly before adding the dressing. To ensure the potatoes are thoroughly cooled, rinse them with cold water to stop cooking and place them in the refrigerator to cool. They should be no warmer than room temperature before adding the dressing.

Can I make this salad healthier?

For sure! Feel free to cut the mayonnaise in half for a healthier, lighter version of this salad.


More Summer Salad Recipes

For more inspiration, check out all my vegan salad recipes.

Vegan Potato Salad

Vegan potato salad just like you remember it. Tender red-skinned potatoes tossed with fresh vegetables and herbs and tossed in a creamy, tangy vinaigrette for the perfect summer potluck.

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Preparation time: ten minutes

Cooking time: ten minutes

Cooling time: 30 minutes

Total time: 50 minutes

Servings: 8 people

Calories: 184kilocalories

Ingredients

  • 4 AVERAGE red-skinned potatoes, cut into ¾” pieces
  • ½ Red bell pepper, diced
  • ½ big Red onion, diced
  • 2 big celery stalks, diced
  • ¼ cup fresh dill, hulled and chopped
  • 2 tablespoon. fresh parsley, hulled and chopped
  • ½ cup vegan mayonnaise
  • 2 tablespoon. Dijon Mustard
  • 2 tablespoon. white wine vinegar
  • 1 vs. tsp. salt

Instructions

  • Bring a big cooking pot of water to a boil and add the cubed potatoes. Boil the potatoes for 8 to 10 minutes, until a fork can easily pierce the potato pieces. Once soft, pass them through a colander, rinse them with cold water to stop the cooking and place them in the refrigerator to cool.
  • While the potatoes cool, dice the vegetables and herbs. Once the potatoes have cooled, transfer them to a large salad bowl. Add the vegetables and herbs.

  • In a small bowl, combine vegan mayonnaise, Dijon mustard, white wine vinegar and salt. Once combined, toss with the mayonnaise-based dressing until evenly coated. Refrigerate at least 30 minutes to allow the flavors to marinate. Store in the refrigerator until ready to serve.

Remarks

Serve and store – Keep the salad cool until ready to serve. When you’re ready to serve, remove from the fridge and serve with your favorite vegan sharing dishes. Store leftover potato salad in an airtight container in the refrigerator for up to 5 days.
Recipe Tips

  1. Cooking your potatoes properly is key. To ensure even cooking, do not put your potatoes in cold water. Wait for the water to boil. Most importantly, be careful not to overcook or undercook them. When ready, the potatoes should be easily pierced with a fork, but not so much that they fall apart when pierced. At this point, immediately remove the potatoes from the water by passing them through a colander and rinsing them with cold water to stop the cooking.
  2. Before dressing the salad, let the potatoes cool. If you mix a mayonnaise-based dressing with hot potatoes, the mayonnaise will melt and become greasy.

Troubleshooting
Why is my salad greasy? Chances are you didn’t let your potatoes cool properly before adding the dressing. To ensure the potatoes are thoroughly cooled, rinse them with cold water to stop cooking and place them in the refrigerator to cool. They should be no warmer than room temperature before adding the dressing.

Nutrition

Calories: 184kilocalories | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated fat: 1g | Sodium: 382mg | Potassium: 537mg | Fiber: 2g | Sugar: 1g | Vitamin A: 730UI | Vitamin C: 22.2mg | Calcium: 31mg | Iron: 1.4mg

@mydarlingvegan on Instagram

If you try this recipe, take a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

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