Vegan Potato Salad

When summer hits and the grill is sizzling, this is our go-to vegan potato salad.

Louise and I make this on repeat all season long because it’s comforting, flavorful, and effortlessly simple to prepare.

We mix perfectly cooked potatoes in a creamy, tangy dressing made from vegan mayo and just a few pantry-friendly ingredients.

If you’re building a summer spread, it goes beautifully alongside black bean burgers, chickpea salad, and focaccia bread.

It’s a staple for picnics, BBQs, or easy weeknight dinners when we pair it with store-bought plant-based burgers for an easy, satisfying meal.

• Potatoes: We use Yukon Gold potatoes. Cook the potatoes with the peel, as they’ll absorb less water this way. Also, it’s effortless to peel them after boiling them.

• Apple cider vinegar: We use it twice to drizzle on the boiled potatoes and once in the dressing. Substitute white wine vinegar or red wine vinegar for apple cider vinegar.

• Vegan mayo: You can use store-bought or homemade vegan mayo. Substitute half of the mayo for vegan sour cream.

• Shallots: Substitute scallions or red onions for shallots, although red onions are sharper in flavor.

• Celery: We use a fresh stalk, finely cut, to add crunch and freshness.

• Mustard adds a mild, pleasant, spicy, and subtly bitter taste that perfectly fits this recipe. You can use regular yellow American mustard or Dijon mustard.

• Pickled cucumbers or gherkins add a delicious tang and a delectable taste. Substitute pickle relish (if you like a touch of sweetness).

• Herbs: We use chopped dill, chives, and flat-leaf parsley. You can also use fresh coriander.

STEP 1: Boil potatoes. Add the potatoes to a pot with 1/2 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 apple cider vinegar while still warm.

STEP 2: Make the dressing: To another bowl, add thinly sliced celery, finely chopped shallot, finely chopped dill, parsley, and chives, vegan mayo, mustard, apple cider vinegar, chopped pickles, salt, pepper, and optionally celery seeds.

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.

You can serve it immediately or store it in the refrigerator for a few hours to allow the flavors to meld.

Transfer into a serving bowl and sprinkle with a pinch of paprika.

Our no-mayonnaise potato salad is delicious for a lighter potato salad.

You’ll need the following:

• 2 pounds (900 g) of Yukon Gold potatoes
• 1 cup (160 g) chickpeas
• 3 tbsp (40 g) hazelnuts
• 3 tbsp (45 g) extra virgin olive oil
• 1 handful arugula
• 1 handful of flat-leave parsley
• 1 handful dill
• ½ cup (120 g) potato cooking water
• ¼ clove garlic
• 2 tbsp (30 g) lemon juice
• 2 green onions
• ½ tsp fine sea salt
• 1 pinch of black pepper

Scrub the potatoes, then cut them into 2 inches (0.5 cm) thin slices—no need to peel them.

Add one tablespoon of coarse sea salt and the potatoes in a large pot with 1 gallon of cold water.

Bring to a boil, then cook for 7 minutes when the water starts to boil.

Save one cup of potato cooking water, drain the potatoes, and rinse them under cold water to lower their temperature.

To a blender, add 1 slice of boiled potato, green onion, dill, parsley, the juice of half lemon, garlic, salt, olive oil, potato cooking water, and black pepper, and blend for a few seconds.

To a large mixing bowl, add the potatoes, the dressing, chopped hazelnuts, and chopped arugula, and toss gently. Garnish with finely sliced green onions and serve.

Or you can have it for dinner, with plant-based meat options, either store-bought or homemade:

• Vegan schnitzel
• Seitan steaks
• Vegetarian meatballs
• Falafel
• Mushroom tofu or lemon tofu.
• Plant–based patties (beyond meat, beyond burger)

• Vegan tuna salad
• Tofu salad
• Chickpea salad
• Couscous salad
• Quinoa 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!