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    Home > Gluten-Free Vegan Recipes

    Classic Vegan Potato Salad

    Posted: Jun 20, 2021 ยท Updated: Mar 23, 2022

    Jump to Recipe
    Images of vegan potato salad with inlay text that says "classic vegan potato salad"
    A classic style vegan potato salad that's full of flavor and freshness. There are no eggs here, of course, but you'll never miss them.

    Photo of vegan potato salad in a clay glazed bowl with multicolored baby potatoes, creamy mayo and wisps of dill.

    I've never been a fan of eggs in the potato salad, and no one would ever miss them in my vegan rendition of a traditional potato salad.

    I like mixing things up when I make potato salads, and one of my favorite versions is this Indian inspired potato salad with turmeric and green peas I've shared with you in the past. But the classic version, made the way Americans have always made and eaten it, is also hard to beat.

    There is so much flavor packed in this vegan potato salad, with the shallots, dill, parsley and pickles, and the creamy homemade vegan mayo ties all of these bold flavors together nicely to create a side you'd be proud to serve at any meal.

    Try it, and be sure to let me know if you do in the comments below. Or take a photo and tag me @HolyCowVegan on Instagram.

    Contents
    • Why you'll love this vegan potato salad
    • Ingredients
    • Substitution ideas
    • How to make vegan potato salad
    • Related recipes
    • Vegan Potato Salad
    Closeup photo of vegan potato salad in a bowl with a spoon.

    Why you'll love this vegan potato salad

    • It's creamy. The vegan mayo is smooth and delicious and it holds this salad together beautifully.
    • It's flavorful. There are so many tasty elements in this salad that add a ton of flavor. My favorite is the dill, which is so aromatic and tastes so good.
    • It's full of great texture. The celery and shallots add a nice bite, the pickles are soft and the potatoes are creamy, and all this interplay of textures creates a wonderful gastronomic experience.
    • It's healthy. Certainly way healthier than a traditional potato salad with all the egg cholesterol would be.
    • It's easy. There is nothing in this recipe that would test your skills in the kitchen, and the only work that needs some care or attention is boiling the potatoes to ensure they are cooked exactly as you want them--tender but not falling apart. Follow instructions and you'll be perfectly fine.

    Ingredients

    • 2ย poundsย potatoes. I used multicolored baby potatoes, which I often do for potato salads, because the different colors make the dish just so much prettier. You can use just yellow or just red potatoes, try and stay away from russets, which fall apart easily and won't hold their shapes as well in the salad.
    • ยพย cupย vegan mayo. I use my homemade mayo here, which tastes so much better to me than any storebought version, and I know exactly what's in it. But you can use storebought vegan mayo, there are so many options available now.
    • 2ย ribsย celery. Celery adds really amazing crunch, freshness and flavor to the salad.
    • 1ย largeย shallot: I love the onion-garlic flavor of shallots and they certainly make their presence felt in this salad while not screaming it out.
    • 2ย tbspย dill. One of my favorite herbs, and a perfect match for this vegan potato salad, where it adds a bold and distinctive but utterly delicious flavor.
    • 2ย tbspย parsley. You can skip the parsley but it adds a lot of freshness and tastes amazing, so use it if you can.
    • 2ย dill pickles. Dill pickles add tang and texture and are often used in traditional salads, but I have some substitution tips for you below if you'd rather use something else.
    • 1ย tbspย apple cider vinegar. This stirs in more tanginess into the potato salad. You can use more, I don't like my salad too sour.
    • 1ย tbspย dijon mustard. This adds more flavor. There's already some mustard in most mayos, but a little more goes a long way.
    • Salt and ground black pepper to taste.

    Substitution ideas

    • Use sauerkraut or capers or even olives, finely chopped, instead of the dill pickles.
    • Use lemon instead of apple cider vinegar to add tang.
    • Add a few drops of maple syrup or agave to stir some sweetness into the salad.
    • Replace ยผ cup of the vegan mayo with vegan yogurt. Here's a great recipe for a quick and easy and foolproof Instant Pot Vegan Yogurt.

    How to make vegan potato salad

    • Multicolored potatoes for salad in colander
    • Cubed potatoes for potato salad in saucepan immersed in water before boiling
    • Boiled potatoes for salad in glass bowl
    • Ingredients for vegan potato salad in glass bowl, including vegan mayo, shallots, celery, parsley, dill, pickles and mustard.
    1. Place the potatoes in a saucepan covered by an inch of water. Bring to a boil, then lower the heat to simmer, cover the potatoes, and cook for 6-8 minutes or until a fork goes cleanly through. Don't overcook them to the point where they start to fall apart.
    2. As soon as the potatoes are done, strain the water out, then wash the potatoes under cold, running water to cool them and stop them from cooking further. Place in a bowl.
    3. Add the remaining ingredients to the bowl. Mix and serve.

    Related recipes

    • Masala Smashed Potatoes
    • Crunchy Chickpea Roasted Potatoes
    • Sheet Pan Curry Roasted Cauliflower and Potatoes
    • Smashed Potato Salad with Turmeric and Curry Leaf Dressing
    • Garlic and Herb Roasted Fingerling Potatoes
    Overhead photo of vegan potato salad in a glazed clay bowl with creamy mayo, pickles, mustard, shallots, celery and wisps of dill.
    Image of vegan potato salad in a glazed clay bowl with vegan mayo and dill

    Vegan Potato Salad

    A classic style vegan potato salad that's full of flavor and freshness. There are no eggs here, of course, but you'll never miss them.
    5 from 1 vote
    Print Recipe Review Recipe
    Course: Side Dish
    Cuisine: 30-minute recipe, American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Potato Salad
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 8
    Calories: 230kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Saucepan
    • Bowl

    Ingredients 
    US Customary - Metric

    • 2 pounds potatoes (I used baby potatoes but regular potatoes work just as well. Dice the potatoes in ยพth inch cubes. In case of baby potatoes halve or quarter them.)
    • ยพ cup vegan mayo
    • 2 ribs celery (finely chopped)
    • 1 large shallot (minced)
    • 2 tablespoon dill (chopped)
    • 2 tablespoon parsley (chopped)
    • 2 dill pickles (minced)
    • 1 tablespoon apple cider vinegar (or lemon juice. Use more if you want a tangier salad)
    • 1 tablespoon dijon mustard
    • Salt and ground black pepper to taste
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    Instructions

    • Place the potatoes in a saucepan covered by an inch of water. Bring to a boil, then lower the heat to simmer, cover the potatoes, and cook for 6-8 minutes or until a fork goes cleanly through. Don't overcook them to the point where they start to fall apart.
      Cubed potatoes for potato salad in saucepan immersed in water before boiling
    • As soon as the potatoes are done, strain the water out, then wash the potatoes under cold, running water to cool them and stop them from cooking further. Place in a bowl.
      Boiled potatoes for salad in glass bowl
    • Add the remaining ingredients to the bowl.
      Ingredients for vegan potato salad in glass bowl, including vegan mayo, shallots, celery, parsley, dill, pickles and mustard.
    • Toss all of the ingredients together and serve.

    Nutrition

    Calories: 230kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 539mg | Fiber: 3g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 24mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Comments

    1. Wilheminah

      June 21, 2021 at 3:05 am

      Hi

      I have the same pet peeve as you about the 'chai team! Whenever I'm at a restaurant and I asked the waiter for Chai, they would respond, "Chai tea". And in my mind I'd be like, I don't want 'tea tea, I want 'tea'!

      Reply

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