Vegan Potato Salad recipe uses minimal ingredients, a flavorful creamy vegan mayonnaise dressing, and is so easy to make. It’s one of my favorites and perfect for making ahead!
Potato salad can be both quick and easy and doesn’t have to be overly complicated. This recipe is a perfect option when you have about 30 minutes to toss together a side dish. Made with potatoes, some chopped veggies, and a simple seasoned mayonnaise dressing, it’s delightfully easy.
Make it up for a barbecue, or family dinner. It’s perfect for salads in warm weather.
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!
The best potatoes to use are new potatoes as they don’t need peeled when making the salad but you can also use red-skinned or round white varieties. I don’t usually peel my potatoes but you can if you prefer.
Mayonnaise is a popular base for potato salad dressings. Use your favorite store-bought vegan mayonnaise or try it with one cup plain non-dairy yogurt or one cup of vegan sour cream.
The seasoning is a delicious combination of mustard, onion salt and ground black pepper.
You can make this potato salad in advance and let it chill in the fridge . A few hours is sufficient, but overnight is best. The flavor will continue to develop and marry with a little extra time.
Vegan Potato Salad can also be served warm which is equally delicious, it’s up to your own personal taste.
The vegan potato salad will keep well for three to five days when refrigerated in an airtight container. Leftovers make an excellent and quick lunch when served with your favorite sandwich.
Customize it by adding more colorful veggies, or maybe add a little more of the dressing if you love it extra creamy. You can easily change the recipe to your own personal taste.
Further info:
- Cooking the potatoes: Aim for the same sized potatoes so they cook evenly. Cut to roughly the same size peices but don’t cut them into very small peices or they will not hold their shape.
- Don’t overcook the potatoes. Potatoes should be just cooked to fork tender stage. Overcooking will result in mushy potatoes that fall apart when mixing.
- Make it ahead. This potato salad can easily be made a day in advance and stored in the refrigerator in an airtight container until ready to use.
- Can I make potato salad without mayo? Yes, you can use vegan yogurt or vegan cream if you prefer but it might not coat the potatoes as well.
- Season well. Potatoes can be bland so season well to have good flavour. I used onion salt to enhance the onion taste but regular salt is fine.
- What are the best potatoes for potato salad? The best potatoes are small, waxy and thin-skinned potatoes especially new potatoes but any type will do. Smaller potatoes cook fairly quickly, about 15 – 20 minutes max. If all you have on hand are bigger potatoes, peel and cut them into chunks before cooking, and boil gently until fork tender.
- Can you freeze vegan potato salad? I don’t recommend it. It’s just not as good after thawing as it loses flavour and is mushy
- 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.
Optional Mix-Ins
Feel free to add whatever you like, making your own very best potato salad!
- Veggies – Colored peppers, olives, cucumber, or radish all add color, crunch, and flavor.
- Fresh Herbs – The most common herbs are parsley, chives, and Italian herbs such as oregano and marjoram. Always start with small amounts, adding more as you like.
- Vegan Mayonnaise: for a lower fat or oil-free version, sub the mayonnaise for 1 cup plain non-dairy yogurt or 1 cup of vegan sour cream.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks and tag @aveggiecooks__. I would love to see it!
Vegan Potato Salad
Ingredients
- 1 kg New Potatoes (halved)
- 1 Tablespoon Vegan Mayonnaise
- 1 Teaspoon Mustard
- 5 Spring Onions (chopped)
- Onion Salt
- Pepper
Instructions
- Cut potatoes into even sized peices
- Add to saucepan, cover with boiling water and cook until tender
- Drain well. Place in large bowl
- Stir in mayonnaise, mustard, and spring onion
- Season well with onion salt and pepper
- Serve warm or chill until cold
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