This creamy vegan potato salad is easy to make and perfect for barbecues, potlucks, and summer cookouts. It’s a simple make-ahead side that holds well in the fridge and always disappears fast.
If you enjoy potato salad, you might also like our dill potato salad (creamy and packed with fresh herbs), our no mayo potato salad (lighter and Mediterranean-inspired), or our Greek potato salad with olives, herbs, and a bright olive oil dressing. 🥔
Why you’ll love this vegan potato salad!
When summer arrives and the grill starts sizzling, this vegan potato salad is one of those easy sides Louise and I still love to make — especially when we have vegan friends coming over. It’s creamy, comforting, and perfect for warm-weather meals. 🥔
We toss tender potatoes in a simple, tangy dressing made with vegan mayo and a few pantry staples. The result is a potato salad that’s rich and flavorful without eggs or dairy, which makes it a great option if you’re cooking for guests with different dietary preferences.
It’s the kind of reliable make-ahead salad that works beautifully for picnics, BBQs, and casual summer dinners. We often serve it alongside black bean burgers, chickpea salad, or a slice of focaccia for a simple, satisfying spread. 🌿
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Potatoes: Yukon Gold potatoes are our favorite because they turn tender and creamy while still holding their shape. Boil them with the peel on so they absorb less water, then peel after cooking if you like. Red potatoes or baby potatoes also work well.
- Apple cider vinegar: We use a splash on the warm potatoes and another in the dressing to add brightness. You can substitute white wine vinegar or red wine vinegar.
- Vegan mayonnaise: The base of the creamy dressing. Use your favorite store-bought or homemade vegan mayo. For a lighter dressing, replace half of it with vegan sour cream or unsweetened plant-based yogurt.
- Shallots: Add a mild onion flavor without being overpowering. Substitute scallions or finely chopped red onion if needed.
- Celery: A finely chopped celery stalk adds fresh crunch and balance. If you’re not a fan, try thinly sliced fennel or simply skip it.
- Mustard: Adds gentle tang and depth. Yellow mustard keeps the flavor classic, while Dijon mustard gives a slightly sharper taste.
- Pickled cucumbers or gherkins: Bring a bright, tangy bite that balances the creamy dressing. You can also use chopped cornichons or pickle relish if you like a hint of sweetness.
- Fresh herbs: We like a mix of dill, chives, and flat-leaf parsley for freshness. You can also add a little cilantro if you enjoy it.
How to make vegan potato salad
Step 1. Cook the potatoes
Add the potatoes to a large pot and cover with cold water by about 2 inches. Stir in a teaspoon of salt.
Bring to a boil, then cook for about 15–20 minutes, or until the potatoes are fork-tender.
Drain and let them cool for a few minutes. If you prefer, peel them while still warm. Cut the potatoes into bite-size pieces and transfer them to a large bowl.
While the potatoes are still warm, drizzle with apple cider vinegar and toss gently. This helps them absorb extra flavor.
Step 2. Make the dressing
In a separate bowl, combine vegan mayonnaise, mustard, apple cider vinegar, chopped pickles, finely chopped celery, shallot, dill, parsley, and chives. Season with salt and black pepper. If you like, add a pinch of celery seeds.
Stir until smooth and well combined.
Add the dressing to the bowl with the potatoes and toss gently until everything is evenly coated. Taste and adjust the seasoning.
You can serve the salad right away, but it’s even better after a few hours in the fridge.
Before serving, transfer to a bowl and sprinkle with a little paprika for color.
Frequently Asked Questions
Yes, our recipe is gluten-free. However, read the label if you add other ingredients, such as vegan mayo.
Storage
Make ahead: This vegan potato salad is great for making ahead. It keeps well for up to 3 days, and the flavor actually improves after a few hours in the fridge as everything has time to mingle.
Refrigerator: Store the salad in an airtight container or a bowl tightly covered with a lid in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended. The potatoes and creamy dressing can change texture once thawed, making the salad watery and less pleasant to eat.
More Easy Summer Salads
- Macaroni Salad
- Creamy Pasta Salad
- Greek Pasta Salad
- Orzo Pasta Salad
- Greek Chickpea Salad
- Mediterranean Salad
- Greek Cucumber Salad
- Black Bean Salad
If you tried this Vegan Potato Salad or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Vegan Potato Salad
Video
Ingredients
FOR THE POTATOES
- 2½ pounds of potatoes Yukon Gold
- ½ gallon of cold water
- 1 teaspoon of salt
- 2 tablespoons of apple cider vinegar
FOR THE POTATO SALAD DRESSING
- ¾ cup of vegan mayo
- 1 tablespoon of apple cider vinegar
- 1 stalk (2 oz) of celery + ½ teaspoon celery seeds optional
- ½ cup of shallot
- 2 tablespoons of mustard
- 1 cup of fresh herbs dill, parsley, chives, or a mix of all
- 4 pickled cucumbers
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- ½ teaspoon of paprika
Instructions
- Add 2½ pounds of potatoes to a pot with ½ gallon of cold water and 1 teaspoon of salt. Bring to a boil, then cook for 30 minutes or until fork-tender.Drain them, let them cool down for a few minutes, then peel them with the help of a paring knife.
- Chop the boiled and peeled potatoes into bite-size pieces and add them to a large mixing bowl.Drizzle them with 2 tablespoons of apple cider vinegar while still warm.
- To another bowl, add ¾ cup of vegan mayo, 1 tablespoon of apple cider vinegar, 1 stalk (2 oz) of celery (thinly sliced), ½ cup of shallot (finely chopped), 2 tablespoons of mustard, 1 cup of fresh herbs (finely chopped), 4 pickled cucumbers (finely chopped), 1 teaspoon of salt, and ¼ teaspoon of black pepper. Stir until well combined.
- Pour the dressing into the bowl with the potatoes and toss gently until the potatoes are completely coated in the sauce. Taste and adjust for salt.Transfer into a serving bowl and sprinkle with ½ teaspoon of paprikaServe immediately or keep in the fridge for a few hours to allow the flavors to meld.
Notes
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Every recipe I have tried has been absolutely amazing. This will be my go too recipe for potlucks and family gatherings.
This potato salad is amazing even after just making! I even played with it due to lack of ingredients and it turned out fantastic. Can’t wait to serve it tomorrow!
Fantastic, Kerri, I’m super happy you liked the potato salad 🙂
Thank you for your comment here, we appreciate it.
All the best,
Louise