The Best Vegan Potato Salad Recipe for Everyone
A creamy and flavorful vegan potato salad made with waxy potatoes, fresh vegetables, and a tangy dressing. Perfect as a side dish for any meal.
Equipment
- large pot
- small bowl
- large bowl
Ingredients
- 2.5 lbs waxy potatoes Yukon gold, red, or white
- ½ cup celery diced
- ½ cup green onions green parts only, diced
- ¼ – ⅓ cup dill pickle or sweet relish finely chopped pickles
- ½ – ¾ cup vegan mayo
- 1 – 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar or lemon juice juice of 1/2 lemon
- ¼ teaspoon ground celery seed
- to taste mineral salt and fresh cracked pepper
- ½ cup diced vegetables optional add-ins like bell peppers, olives, cucumber, radish, carrots, red onion
- fresh herbs optional add-ins like dill, chives, parsley, basil
Instructions
- Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and rinse with cool water.
- Peel and cube the slightly cooled potatoes into 1/2-inch pieces, or slice/quarter baby potatoes.
- While potatoes cook or cool, dice the celery and green onions.
- Whisk together vegan mayo, mustard, vinegar/lemon juice, celery seed, salt, and pepper for the dressing. Adjust consistency as needed.
- Combine cubed potatoes, celery, green onions, and relish/pickles in a large bowl. Pour dressing over and mix well. Season to taste.
- Serve immediately or chill for 1 hour. Garnish with optional paprika, chives, parsley, dill, or radishes.
Notes
Store leftovers in an airtight container in the refrigerator for 4–5 days. Freezing is not recommended. The salad can be made a day in advance; stir in reserved dressing if needed. Waxy potatoes hold their shape best. Add optional diced vegetables and fresh herbs for variation.