Nothing says summer barbecue, picnic, or cozy potluck quite like a big bowl of potato salad. And if you thought going vegan meant giving up this creamy classic, think again! This Classic Vegan Potato Salad brings all the familiar flavors you love—just with a plant-based twist.
Why You’ll Love It
This potato salad is rich, creamy and perfectly seasoned, with tender potatoes, crunchy celery, a touch of mustard, and tangy vegan mayo. Honestly, even the most skeptical taste-testers won’t miss the eggs or dairy one bit.
What You’ll Need
- Yukon Gold or red potatoes – waxy potatoes are best because they’re tender and they hold their shape beautifully. You can use small or larger potatoes, you’ll just need to cut them all roughly the same size after cooking.
- Vegan mayo – for that classic creamy texture. I prefer Follow Your Heart Veganaise but use your favorite.
- Dijon mustard – adds just the right tangy kick for me but you can use a golden brown mustard or grainy one if you prefer. I’ve even used plain yellow in a pinch and it was still really good.
- Celery and green onions – for crunch and fresh flavor. I prefer green onions over regular ones as those can often be too sharp. You can soak yellow or red onions in water to remove some of their sting but green are mild enough to give that onion flavor but not be over powering.
- Salt and fresh dill – simple seasonings pull it all together but potatoes need a lot of salt so we’re going to make sure the water is seasoned as well as the final dish. Fresh dill is a classic addition but you could use another herb like parsley or even chives. Fresh is best but you could use dried as well.
How to Make It
- Boil the potatoes in well salted water until fork-tender, then cool before adding the rest of the ingredients.
- Whisk together the dressing (vegan mayo, mustard, and seasoned salt).
- Toss everything together with chopped celery, dill and green onions. I like to mash some of the potatoes with a fork to help blend it all together. You don’t want it all smooth but doing this really makes it taste better in my opinion and helps all the flavors blend together in perfect harmony.
- Chill for at least an hour to let those flavors meld. (Trust me, it’s worth it!)
- Serve and enjoy!
Tips for the Best Vegan Potato Salad
- Don’t overcook the potatoes – you want them tender but not falling apart.
- Salt your cooking water – it flavors the potatoes from the inside out.
- Let it chill – potato salad tastes even better after it sits for a while.
- Customize it – love pickles? Toss them in. Prefer extra mustard? Go for it.
My Classic Vegan Potato Salad is proof that simple, traditional comfort food can easily be made plant-based and still taste every bit as amazing. It’s creamy, tangy, satisfying, and basically begging to be part of your next meal. Pass the serving spoon!
Classic Vegan Potato Salad
4
servings30
minutes20
minutesClassic Vegan Potato Salad: Creamy, Tangy, and Perfect for Every Occasion!
Ingredients
2 1/2 lbs waxy potatoes like Yukon Gold or Red Bliss (I used a combo in smaller petite size)
2 ribs of celery, chopped
2 large green onions, chopped
2 tablespoons prepared mustard (spicy brown, Dijon or grainy will work)
1 tablespoon seasoned salt (use your favorite–see notes)
3 tablespoons freshly chopped dill (optional but recommended!)
1 1/4 cups vegan Mayo (see notes)
Directions
- In a medium sized pot, boil the potatoes until tender (around 20 minutes) in well salted water (I add a tablespoon of Kosher salt after the water has boiled but before adding the potatoes) and cool completely and cut into large chunks. To speed up the cooling process, you can fill a large bowl with ice and a bit of water and add the cooked potatoes to it until they’re cool. Drain and pat dry before mixing in the rest of the ingredients.
- Add the potatoes to a large bowl and add the rest of the ingredients and fold gently to combine. I like to use the tines of a large fork to mash some of the potatoes slightly into the mixture as I feel it helps the texture and taste and makes the flavors blend together better. Chill for at least an hour and serve!
Recipe Video
Notes
- I love Spike seasoning (link in my Amazon storefront below) but you can use another blend or just all Kosher salt. I use Diamond Crystal salt which is softer in flavor and intensity than most salts so start with a teaspoon then taste and add more up to a tablespoon or more until it’s to your liking. Potatoes need a lot of salt!
- I prefer Follow Your Heart Veganaise mayo but use your favorite brand.
- You may have noticed that I’ve not added any vinegar to this recipe. I don’t like its super sharp flavor in this and feel it detracts from the mellow taste. Mayo has a tang and I feel that’s enough but if you prefer it more acidic then add a teaspoon or more of apple cider or white vinegar.
- I prefer fresh dill but you could use parsley or chives. Topping the finished dish with a sprinkle of paprika is a nice final touch too.
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