Potato salad is a beloved classic dish that graces tables at picnics, barbecues, and gatherings of all kinds. With its creamy texture and tangy flavor, it’s a crowd-pleaser that never goes out of style. Creamy vegan potato salad is a delicious twist on the classic recipe that’s just as satisfying and flavorful, without any dairy or animal products.
What makes vegan potato salad so irresistible? It’s all about the creamy texture, tangy flavor, and wholesome ingredients that come together to create a dish that’s both comforting and nutritious. By using plant-based ingredients, like vegan mayonnaise, you can enjoy all the deliciousness of traditional potato salad while meeting your dietary needs.
Normally, I don’t use oil or products with oil in any of my recipes. I do have a few exceptions. I always use oil cooking spray when making pancakes so they don’t stick. And, I always use plant-based/vegan mayo in my potato salad, chickpea salad and Vegan Tuna Salad. You are welcome to use a homemade vegan mayo but I stick to the store-bought vegan mayo.
Additionally, vegan potato salad is incredibly versatile and can be customized to suit your taste preferences. Whether you prefer a classic recipe or want to get creative with add-ins, the possibilities are endless.
What is Vegan Potato Salad Made of?
Well, potatoes of course! Let’s take a look at each ingredient used to make an easy vegan potato salad.
- Russet Potatoes: Russet potatoes are a starchy variety of potato with a light and fluffy texture when cooked. They hold their shape well in potato salad and absorb flavors nicely. When peeled and diced, they provide the perfect base for a creamy vegan potato salad. However, if you prefer a creamier texture and don’t mind the skin, golden potatoes can be used as a substitute. They have a thinner skin and a slightly sweeter flavor, making them a great option for potato salad without the need for peeling.
- Vegan Mayo: Vegan mayo is a plant-based alternative to traditional mayonnaise, typically made from ingredients like vegetable oil, vinegar, and plant-based milk or aquafaba (the liquid from cooked chickpeas). It provides the creamy texture and tangy flavor that is characteristic of potato salad dressing, without the use of eggs or dairy.
- Dill Pickles: Dill pickles add a crunchy texture and tangy flavor. When diced and mixed into the salad, they provide bursts of flavor and contrast to the creamy dressing and tender potatoes.
- Onion: Diced onion, whether sweet onion or red onion, adds a subtle bite and sharpness to the potato salad. Sweet onions have a milder flavor and are less pungent than red onions, making them a good choice for those who prefer a milder onion flavor. Red onions add color and a slightly stronger flavor profile, which can complement the other ingredients in the salad.
- Yellow Mustard: Yellow mustard provides a tangy and slightly spicy flavor to the potato salad dressing. It helps to balance the richness of the vegan mayo and adds depth of flavor to the dish.
- Salt and Pepper: Salt and pepper are optional seasonings that can be added to taste, depending on personal preference. They help to enhance the flavors of the other ingredients in the potato salad and add a final touch of seasoning. If you prefer a saltier salad, you can add more salt, but be sure to taste as you go to avoid over-seasoning.
Possible Garnishes:
- Fresh Dill: Chopped fresh dill adds a burst of freshness and herbaceous flavor to the potato salad. Sprinkle it over the top of the salad just before serving for a vibrant and aromatic garnish.
- Green Onions: Sliced green onions add a pop of color and mild onion flavor to the potato salad. They can be sprinkled over the top or mixed into the salad for added freshness and crunch.
- Paprika: Paprika adds a subtle smokiness and depth of flavor to the potato salad. You can sprinkle it over the top of the salad for a touch of color and flavor, or mix it into the dressing for a more subtle effect.
How to Make Vegan Potato Salad
Ingredients
- 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)
- ¼ cup to ½ cup Vegan Mayo
- 1/2 cup diced dill pickles
- 1/4 cup diced onion (sweet onion or red onion)
- 1 Tbsp yellow mustard
- Salt and pepper (if desired)
- Possible garnishes: fresh dill, green onions or paprika
Instructions
Step 1 – Prepare Potatoes
Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.
Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.
Step 2 – Mix Well
Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.
Step 3 – Refrigerate
Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.
Step 4 – Garnish and Serve
Before serving, you can garnish with fresh dill, green onions or paprika.
Storage
Any leftovers can be stored in an airtight container in the refrigerator for up to three days.
Customization Tips
Feel free to customize this creamy vegan potato salad to suit your taste preferences and dietary needs. Here are a few ideas to try:
- Add extra vegetables like diced bell peppers, shredded carrots, or cherry tomatoes for added color and crunch.
- For a tangier dressing, increase the amount of mustard or pickles in the recipe. Likewise, if you prefer a creamier dressing, you can add more vegan mayonnaise or even a splash of plant-based milk to thin it out.
- Experiment with different fresh herbs to change up the flavor profile of the potato salad. Fresh chives, basil, tarragon, or cilantro would all be delicious additions.
- If you’re serving the potato salad at a party or potluck, consider doubling or tripling the recipe to ensure that there’s enough to go around. It’s always a hit with vegans and non-vegans alike!
More Plant Based Side Dishes
If you like this recipe, check out these other plant based side dishes:
- Oil-Free Potato Wedges
- Sweet and Tangy Pasta Salad
- BBQ Cauliflower Bites
- Unfried Black Beans
- Black Bean Corn Salad with Avocado
Creamy Vegan Potato Salad
Try this plant based version of a classic favorite for the perfect side dish.
Ingredients
- 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)
- ¼ cup to ½ cup Vegan Mayo
- 1/2 cup diced dill pickles
- 1/4 cup diced onion (sweet onion or red onion)
- 1 Tbsp yellow mustard
- Salt and pepper (if desired)
- Possible garnishes: fresh dill, green onions or paprika
Instructions
- Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.
- Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.
- Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.
- Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.
- Before serving, you can garnish with fresh dill, green onions or paprika.
Notes
Store leftover potato salad in an airtight container in the refrigerator for up to three days.
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