Classic Vegan Potato Salad Recipe

Why You’ll Love This Recipe

This Classic Vegan Potato Salad is a creamy, tangy, and refreshing side dish perfect for barbecues, picnics, or family gatherings. Made with waxy potatoes, crunchy celery, and green onions, and dressed in a rich vegan mayo-based dressing, this salad is packed with flavor. The addition of mustard and freshly chopped dill (optional but recommended) brings an extra layer of brightness and depth to the dish. It’s simple, hearty, and completely plant-based, making it a crowd-pleaser for everyone!

Ingredients

• 2 ½ lbs waxy potatoes (like Yukon Gold or Red Bliss, or a combo of both)
• 2 ribs of celery, chopped
• 2 large green onions, chopped
• 2 tablespoons prepared mustard (spicy brown, Dijon, or grainy mustard works well)
• 1 tablespoon seasoned salt (use your favorite—see notes)
• 3 tablespoons freshly chopped dill (optional but recommended!)
• 1 ¼ cups vegan mayo (see notes)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Boil the Potatoes:

1. Cook the Potatoes: In a medium-sized pot, bring water to a boil. Add 1 tablespoon of Kosher salt to the water. Add the potatoes and boil for around 20 minutes, or until tender when pierced with a fork.
2. Cool the Potatoes: Once the potatoes are cooked, drain and allow them to cool completely. To speed up the cooling process, you can fill a large bowl with ice water and add the cooked potatoes to it. Drain and pat dry once cool enough to handle.

Prepare the Salad:

1. Cut the Potatoes: Once the potatoes have cooled, cut them into large chunks.
2. Combine the Ingredients: In a large bowl, add the cooled potatoes, chopped celery, green onions, prepared mustard, seasoned salt, and dill (if using).
3. Add the Vegan Mayo: Pour in the vegan mayo and gently fold everything together. If you like a creamier texture, mash some of the potatoes with the back of a fork as you mix. This helps the flavors meld and improves the texture.

Chill and Serve:

1. Chill: Cover the bowl with plastic wrap and chill the potato salad in the fridge for at least an hour before serving. This allows the flavors to combine and enhances the taste.
2. Serve: Serve chilled, and enjoy!

Servings and Timing

• Servings: 6-8 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including chilling time)

Variations

• Add-ins: Feel free to add more veggies like red bell pepper, cucumber, or carrots for extra crunch and color.
• Vegan Mayo Substitute: If you don’t have vegan mayo, you can use plain dairy-free yogurt or silken tofu blended with lemon juice for a creamy dressing.
• Spicy Twist: Add a little hot sauce or diced jalapeños for a spicy kick.
• Herb Variations: If you don’t have dill, you can use parsley, chives, or thyme for different flavor profiles.

Storage/Reheating

• Storage: Store the potato salad in an airtight container in the fridge for up to 3-4 days.
• Reheating: This potato salad is best served cold and does not need reheating. If it thickens in the fridge, you can add a little more vegan mayo or lemon juice to loosen it up.

FAQs

1. Can I use a different type of potato?

Yes, any waxy potato, such as Red Bliss, or even smaller baby potatoes, work well for this recipe as they hold their shape better. Avoid using starchy potatoes like Russets, as they may become too mushy.

2. Can I make this potato salad ahead of time?

Yes, this potato salad can be made the day before. In fact, the flavors meld better when it sits in the fridge for a few hours or overnight.

3. Can I add pickles to the salad?

Yes, chopped pickles (dill or sweet) are a great addition to this salad for an extra tangy crunch!

4. Can I make this potato salad gluten-free?

Yes, this recipe is naturally gluten-free, as long as your vegan mayo and mustard are also gluten-free.

5. Can I use a different kind of mustard?

Yes, you can use Dijon mustard, yellow mustard, or even grainy mustard for different flavor profiles. Adjust the amount depending on how tangy you like your salad.

6. Can I use fresh herbs instead of dried dill?

Yes, fresh dill works great! Use about 3 tablespoons of fresh dill instead of the 3 teaspoons of dried dill.

7. How do I get the potatoes to hold their shape while cooking?

Make sure not to overcook the potatoes. Once they are fork-tender, drain them immediately and let them cool in an ice bath to stop the cooking process.

8. Can I make this potato salad spicy?

Yes, you can add a little hot sauce, smoked paprika, or diced jalapeños for a spicy twist to this salad.

9. How long should I boil the potatoes for?

Boil the potatoes for about 20 minutes, or until they are just tender enough to be pierced with a fork. Be careful not to overcook them, as they’ll become too soft.

10. Can I make this salad oil-free?

Yes, you can omit the oil in the dressing and rely on the creamy texture from the vegan mayo or use mashed avocado for a healthier fat alternative.

Conclusion

This Classic Vegan Potato Salad is a creamy, flavorful dish that’s perfect for summer picnics, barbecues, or any potluck. With its simple ingredients and fresh flavors, it’s a crowd-pleaser that everyone will love, vegan or not. It’s easy to make, versatile, and can be customized to suit your preferences. Enjoy this delicious side dish at your next gathering!

Print