Go Back
+ servings
Image of vegan potato salad in a glazed clay bowl with vegan mayo and dill
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: 30-minute recipe, American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Potato Salad
Servings: 8
Calories: 230kcal



  • 2 pounds potatoes (I used baby potatoes but regular potatoes work just as well. Dice the potatoes in ¾th inch cubes. In case of baby potatoes halve or quarter them.)
  • ¾ 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


  • 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.


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