Classic, creamy, and delicious, this vegan potato salad is a must for your summer picnics and parties! A flavorful dressing, dill pickles, and crunchy celery and onion make this recipe a favorite.
One of my favorite things about summer is a casual get-together with friends or family. A sunny day, something tasty on the grill, and lots of delicious and easy side dishes. Those are the ingredients for a perfect summer party.
And of course, every summer barbecue needs some side salads. Vegan macaroni salad, Texas caviar, or this classic vegan potato salad.
This is the kind of potato salad that my mom made for us when we were growing up. It’s creamy and flavorful, and so good on hot summer days.
There are so many different variations on potato salad, but this vegan potato salad has a little mustard, and also dill pickles for a bit more flavor.
This potato salad is really so easy to make, and there isn’t a big difference at all from the classic recipe.
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Potato Salad for Vegans
It’s easy to make potato salad suitable for a vegan diet – just choose a vegan mayonnaise. And make sure to leave out any chopped eggs or bacon of course.
That’s the only change that I had to make to adapt my mom’s recipe – just using vegan mayonnaise in place of regular mayonnaise. I prefer the Earth Balance brand, but go ahead and use your favorite brand, or if you aren’t dairy or egg free, just use your favorite regular mayo.
Ingredient Notes
- Potatoes – Red potatoes or Yukon Gold potatoes are my favorite varieties for potato salad. They hold their shape well after boiling, and they are delicious in a cold salad.
- Vegan Mayonnaise – I like Earth Balance Vegan Mayo, but there are many different choices available. Use the brand that works for your dietary needs.
- Mustard – I love the taste of a little bit of mustard in this dressing. If you can’t have mustard, you could leave it out. Just add a little more pickle relish for flavor.
- Onions – I used a sweet onion, because I prefer the milder flavor of this variety. If you want a stronger onion flavor, you can use a red onion or even green onions.
Step by Step Instructions
- Peel and dice the potatoes.
- Boil until fork tender, then let them cool down.
- Chop the onions and celery.
- Put the cooled potatoes in a large bowl, then add the chopped onions and celery, plus the dressing ingredients.
This classic potato salad recipe is loved by vegans and non-vegans alike.
Optional Add-Ins
You can make this recipe your own by adding some other ingredients. Try:
- Fresh herbs like dill, cilantro, or parsley
- Finely shredded carrot would also be a nice pop of color
- Finely chopped sweet pepper or pimentos to add more flavor and color
Tips for Success
- Don’t overcook the potatoes – boil them for too long and you will have mashed potatoes
- Check the potatoes as they boil – they should be tender when pierced with a fork, but not falling apart
- Let the potatoes cool fully before mixing the potato salad
- Taste the potato salad after mixing, and add more salt, pepper, or pickle relish if desired
More Potato Salad Recipes
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Recipe
The Best Classic Vegan Potato Salad.
This classic vegan potato salad is creamy, flavorful, and easy to make. This is a favorite barbecue side dish!
Ingredients
- 8 potatoes peeled and diced into smallish cubes (for about 7 cups diced potatoes)
- ¾ cup sweet onion chopped
- ⅔ cup celery chopped
- ⅓ cup dill pickle relish or finely chopped dill pickles
- ⅞ cup vegan mayonnaise more if desired
- 3 teaspoons mustard
- 1 Tablespoon sugar
- ⅓ teaspoon salt
- ¼ teaspoon pepper
- paprika optional
Instructions
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Place the diced potatoes in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender. Don’t overcook the potatoes – they should be tender but not mushy.
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Once the potatoes are fork tender, drain the water out of the pan.
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Let the potatoes cool before mixing on the other ingredients. If you are in a hurry, you can rinse with a few changes of cold water to speed up the cooling process.
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Put the cooled potatoes, onions, and celery in a large bowl. Add the mayo, mustard, pickles, sugar, salt, and pepper, and stir to combine. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.
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Sprinkle with a dash of paprika before serving if desired.
Recipe Notes
You can use any type of potato you like. I prefer to use Red potatoes or Yukon Gold potatoes.
If you can’t have mustard, just leave it out and add a little more pickle relish.
Store leftovers in the refrigerator. They should be good for up to four days.
Serving size is about ¾ cup.
This recipe was originally published in May 2014. It has been updated with new photos and new text.
Paul Moulton
Will be making this today for the first time. Since all potatoes differ in size can you estimate a weight amount for the potato in this recipe?
Cassie
Made it for good bye party that the couple was vegan. Everyone loved it. When they found out it was vegan surprised. No leftovers and had to more by my family request.
Susheila Utterback
Is that dry or wet mustard? Thank you!
Kelly Roenicke
Wet mustard in the bottle.
H
What type of potatoes do you recommend using for this recipe? Also, if you are open to suggestions, I personally like it when recipes list veggie ingredients by weight rather than quantity, since there is a lot of variation in size among foods like potatoes.
Recipe looks good, I am excited to try it!
Kelly Roenicke
That’s a good idea about the weight! I have made this with regular white potatoes as well as with Yukon Gold potatoes.
Lynn
Good idea about the weight but you haven’t updated the recipe with it…….surely you’ve made this often enough to either measure the cooked, cubed potatoes by the cup or to weigh them with a kitchen scale. Eight potatoes……at the very least specify the size of those. I hate recipes where I have to guess.
Shalini
This was the best potato salad I ever made. My husband couldn’t believe it was vegan. Loved it. Recipe is keepers. Thank you.
Kelly Roenicke
So glad to hear that! Thanks for letting me know!
Ashley
Made this for our vegan family and non-vegan friends, it was loved all around! Thank you for the delicious idea!!
Kathryn
I added fresh dill and it was so yummy!
Kelly Roenicke
What a delicious addition!
Ginger Brandstrom
I am loving this recipe. Tonight is my third time making it. It’s so good that the first time I made it as a side dish we ended eating it as our meal! Thank you for your generosity in sharing this. It’s my absolute fave! Family approved, easy, and delicious!
Edwina
I adore potato salad with summer meals. I love everything about it. So pleased to have your vegan potato salad recipe now because when I’m having vegan friends over I just serve vegan food for everyone which is easier (and usually healthier!). This looks so delicious. I can’t wait to try it.
Kelly Roenicke
I hope you love it! :)
Elaine
We are new vegans and I am happy for your recipe trying it is tomorrow
Tashia
Omg I loved the recipe. I added everything except celery. It was soooooo good
Kelly Roenicke
Yay, so glad you loved this recipe! Thanks for letting me know!
Lily
I just made this my Fourth of July dinner. OMG! It tastes exactly like non-vegan potato salad. Thank you for the recipe.
Kelly Roenicke
Yay, so glad you liked it!
Kimmy Laboca
This is the best potato salad ever! Love that it’s vegan. I made this for church today for the first time and everyone loved it :)
Kelly Roenicke
So glad to hear that! Thanks for letting me know!
Lindsey
Hi there! I just made this and it was amazing! Thank you so much! Could you tell me the serving size for the nutrition facts? Please. I’m not sure if I am missing it somewhere? Thank you in advance!
Kelly Roenicke
I’m not 100% sure, because this nutrition app does it by the number of servings. So you may just have to eyeball it. If it says “8 servings,” then I would guess about 3/4 of a cup or so.
Jazmin
I’ve never made potato salad period so I was already intimidated. But, this was easy to make and the best potato salad I’ve ever had!
Kelly Roenicke
Yay, so glad it worked for you! Thanks for letting me know!
Michaela
Literally one of the best potato salads I’ve ever had! My father and I really enjoyed it. Thanks :)
Chelsea @chelseasmessyapron
I love potato salad – especially a vegan and gluten free option! It looks awesome Kelly! Love that anthro bowl :)
Kelly
Thanks, Chelsea!
Sarah@WholeandHeavenlyOven
Potato salad is a must with summer just around the corner. Yours looks so gorgeous, Kelly, and oh my gosh I JUST made an orzo veggie pasta salad just the other day. I’ll have to share the recipe on my blog sometime. You would love it! :) Pinned.
Kelly
I hope you do share your orzo salad recipe! Yum! Thanks for pinning, Sarah!
Natalie @ Tastes Lovely
This potato salad sounds delicious! I personally don’t like hard boiled egg in my potato salad, so this sounds perfect for me. Yum!
Kelly
I don’t like eggs in my potato salad either!