Classic Vegan Potato Salad

A classic but vegan potato salad that's full of flavor from dill, pickles, shallots and mustard. Toss it all with creamy vegan mayo for a fantastic side dish you'll be making again and again.

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.

Table of Contents

• Why you'll love this vegan potato salad
• Ingredients
• Substitution ideas
• How to make vegan potato salad
• Related recipes
• Vegan Potato Salad
• Reviews

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

• 2 pounds 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.
• ¾ cup 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.
• 2 ribs celery. Celery adds really amazing crunch, freshness and flavor to the salad.
• 1 large shallot: I love the onion-garlic flavor of shallots and they certainly make their presence felt in this salad while not screaming it out.
• 2 tbsp 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.
• 2 tbsp parsley. You can skip the parsley but it adds a lot of freshness and tastes amazing, so use it if you can.
• 2 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.
• 1 tbsp apple cider vinegar. This stirs in more tanginess into the potato salad. You can use more, I don't like my salad too sour.
• 1 tbsp 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 ¼ 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

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