This recipe is for the classic potato salad with a vegan twist. It is easy and can be prepped in 30 minutes. It is delicious when freshly prepared and tastes even better when stored in the fridge, making it perfect for meal prep.
One of my favorite things to make for picnics, pool parties, and BBQs is this delicious potato salad with creamy mayo dressing.
This old-time crowd-pleasing vegan potato salad has simple ingredients and is customizable. Get creative with what you add to this salad. Add more veggies, such as peas, shredded carrots, or vegan chicken, and turn it into a delicious chicken and potato salad!
Vegan potato salad ingredients:
Here is everything you need to make this delicious plant-based potato salad:
- Potatoes: Yukon or russet potatoes work well in this recipe.
- Celery adds a fresh crunchiness, a must in any potato salad.
- Onion: I prefer using red onion for this recipe; it adds fresh crunch and a pop of color to the salad. But you can use spring onion or white onion if you prefer.
- Pickled cucumber: or what is known as pickle or gherkin.
- Salt & pepper.
- Fresh chopped dill: It is highly recommended that fresh chopped dill be added. It’s the perfect combination, especially when paired with the mayo-mustardy dressing.
- Fresh chopped parsley is optional, but the fresh parsley and dill mix worked well in this salad.
Dressing ingredients:
- Vegan Mayo: The dressing base is vegan mayo. Use a creamy vegan mayo that you like it’s taste. I prefer to use Hellmann’s vegan mayo or B’well’s; they’re thick, creamy, and perfect for making this dressing. For a healthier option, use a homemade vegan mayonnaise
- Vegan yogurt: For this dressing recipe, I have used vegan Greek coconut yogurt, which is thick and creamy, but feel free to use any vegan yogurt you like.
- Dijon mustard: I love mustard with potato salad and prefer Dijon mustard, but you can use yellow mustard or omit it if you are not a fan of mustard.
- Apple cider vinegar for added tanginess.
- Hot sauce: I used Tabasco, but Sriracha also works. You can also use any hot sauce you like.
- Paprika: I prefer smoked paprika, but regular paprika powder works too.
- Celery salt: it is optional to use it in the dressing.
- Salt & pepper.
How to make Vegan potato salad:
- Start by chopping the veggies: cut the potatoes into quarters, chop the red onion, celery, dill, parsley, and pickles.
- Add the chopped potatoes and water to the pot. Bring to a boil and cook for 15 minutes or until the potatoes are tender.
- Drain the potatoes and let them cool at room temperature.
- In a bowl, mix the dressing ingredients and set aside.
- Once the potatoes are cooled, chop them into smaller cubes and transfer them Into a big bowl. Add chopped celery, onion, pickles, and herbs—season with salt and pepper.
- Add the dressing and mix to combine. Taste and adjust the seasoning accordingly.
Serving suggestions:
Before serving this vegan potato salad recipe, it is best to let it cool in the fridge for 30 to 60 minutes.
Serve it alongside other appetizers such as vegan kibbeh, tabbouleh, or crispy vegan samosa.
It’s also perfect with a vegan burger as a side dish instead of fries.
Storing leftovers:
Store any leftovers in an air-tight container in the fridge for 3-4 days.
Potato salad is one of those salads that can be stored well in the fridge with its dressing. You can store each separately, but combined with the dressing, it results in a tastier salad. This also makes it perfect for meal planning since you can prep a big batch and store it in the fridge for days to enjoy.
Recommended Recipes:
If you enjoyed this recipe and you are a potato fan, then you should try this Vegan Dauphinoise Potatoes recipe by Vegan Punks next! or these super satisfying Breakfast Potatoes by Stress Less Be Healthy. For more “Middle Eastern-inspired” recipe try this delicious zaatar potatoes recipe!
More Vegan recipes to try next at VBA:
- Vegan eggs and potatoes recipe
- Nut-free energy balls recipe.
- Tahini salad dressing
- Middle Eastern tahini salad.
- Vegan coleslaw recipe.
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Vegan Potato Salad Recipe
Equipment
- Chopping board & knife
- big bowl
- 1 small to medium bowl
- whisker
- pot
- colander/strainer
Ingredients
- 620 g potatoes
- ½ red onion
- 1 celery stalk
- 3 cucumber pickles
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Dressing ingredients:
- ½ cup Vegan mayo
- 1 tablespoon Coconut Greek yogurt
- 1½ teaspoon dijon mustard
- 1 teaspoon tabasco
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon celery salt
- 2 teaspoon pink salt
Instructions
- Start by chopping the veggies: cut the potatoes into quarters, chop the red onion, celery, and pickles.
- Add the chopped potatoes and water to the pot. Bring to a boil and cook for 15 minutes or until the potatoes are tender.
- Drain the potatoes and let them cool at room temperature.
- In a bowl, mix the dressing ingredients and set aside.
- Once the potatoes are cooled, chop them into smaller cubes and transfer them Into a big bowl. Add chopped celery, onion, pickles, and herbs—season with salt and pepper.
- Add the dressing and mix to combine. Taste and adjust the seasoning accordingly.
This salad is always better the next day. Love it!
Indeed! it tastes much better overnight😁
So creamy, love the yogurt in the dressing. Perfect for summer BBQs!
Thank you, it is the best side dish for BBQs!💚
Excellent