This recipe is for the classic potato salad, with a vegan twist. It is an easy recipe that 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 thing to make for picnics and BBQs is this delicious potato salad, with creamy mayo dressing.
This old-time crowd-pleasing vegan potato salad is made with simple ingredients and is customizable. You can add more veggies to the original recipe.
Vegan potato salad ingredients:
Here is everything you need to make this delicious plant-based potato salad:
- Potatoes: I used mixed baby potatoes ( yellow, red, and purple). Yukon or russet potatoes work well in this recipe too. Traditional potato salad uses boiled potatoes but in this recipe, I have baked the potato. You can bake it in the oven, air fryer, or multi fryer like I did, I have used my De’Longhi multi fryer which is my go-to for baking potatoes for any recipe.
- Celery: fresh and crunchy and a must for any potato salad, but you can skip it if you are not a fan.
- 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.
- Olive oil: for baking the potatoes
- Paprika: season the potatoes for baking.
- Salt & pepper.
- Fresh herbs: I used fresh chopped parsley and dill. It is highly recommended to add fresh chopped dill it’s just the perfect combination, especially when paired with the mayo-mustardy dressing.
Dressing ingredients:
- Vegan Mayo: I prefer to use Hellmann’s vegan mayo, it’s thick and creamy and just perfect for making this dressing.
- Vegan yogurt: for this dressing recipe I have used vegan Greek coconut yogurt, it’s 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 if you are not a fan of mustard.
- Hot sauce: I used Tabasco but Sriracha works as well, or use any hot sauce you like.
- Salt & pepper.
How to make Vegan potato salad:
- Start by cutting the potatoes into halves, adding olive oil, and seasoning them with salt & pepper, and paprika.
- Transfer the potatoes to the fryer and bake for 20 minutes till cooked.
- Let the potatoes cool after cooking.
- In a bowl mix the dressing ingredients and set aside.
- Into a big bowl add the potatoes, chopped celery, onion, and herbs.
- Add the dressing and mix to combine. Taste and adjust the seasoning accordingly.
How to serve the salad:
You can serve it as it is, or let it cool in the fridge for 30 minutes, it will taste even better.
Serve it alongside other appetizers such as baba ganoush, tabbouleh, and samosa.
It’s perfect with a vegan burger as a side dish instead of fries.
How to store the salad:
Store any leftovers in an air-tight container in the fridge for 3-4 days.
Potato salad is one of these salads that can be stored well in the fridge with its dressing, you can store each separately, but combined with the dressing results in a tastier salad. This also makes it perfect for meal planning as well, since you can prep a big batch and store it in the fridge for days to enjoy.
Recommended Recipes:
If you have enjoyed this recipe and you are a potato fan, then you should be trying this Vegan Dauphinoise Potatoes recipe next, by Vegan Punks! Or these super satisfying Breakfast Potatoes by Stress Less Be Healthy.
More Vegan recipes to try at VBA:
If you make this recipe, I’d love a comment, and to rate this recipe. 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
Ingredients
- 620 g mixed potatoes
- 1 celery stalk chopped
- ½ red onion chopped
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- 3 tsp olive oil
- ½ tsp paprika
- salt and pepper to taste
Dressing ingredients:
- ½ cup Vegan mayo
- 1 tbsp Coconut Greek yogurt
- 1½ tsp dijon mustard
- 1 tsp tabasco
- salt & pepper to taste
Instructions
- Cut the mixed potatoes into halves. Add olive oil and season with paprika, salt & pepper.
- Bake the potatoes in the multi-fryer for 20 minutes or until cooked through.
- In a small bowl , mix the dressing ingredients and set a side.
- Once the potatoes are cooked let them cool to room temperature.
- Into a big bowl add the potatoes , chopped celery, onion and fresh herbs and mix.
- Add the dressing and mix to coat all the veggies.
- Serve immediately or let it cool in the fridge for 30 minutes before serving.
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