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.
Is potato salad vegan?
Yes, 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.
How to make vegan potato salad:
This potato salad is really so easy to make, and there isn’t a big difference at all if you are vegan or not.
The basic steps are the same. You’ll peel, dice, and boil some potatoes, let them cool down, and then add the chopped onions and celery, plus the dressing ingredients.
The dressing is made of vegan mayonnaise, pickles, mustard, sugar, salt, and pepper. Mix together and serve!
This classic potato salad recipe is loved by vegans and non-vegans alike.
Tips for making this classic vegan potato salad:
- 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 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
If you make this potato salad, please share on Instagram and tag me @prettybeeblog. I love to see what you’re making!
Disclosure: This post contains affiliate links.
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
- 3/4 cup sweet onion chopped
- 2/3 cup celery chopped
- 1/3 cup dill pickle relish or finely chopped dill pickles
- 7/8 cup vegan mayonnaise more if desired
- 3 teaspoons mustard
- 1 Tablespoon sugar
- 1/3 teaspoon salt
- 1/4 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 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 white potatoes or Yukon Gold potatoes.
Store leftovers in the refrigerator. They should be good for up to four days.
Serving size is about 3/4 cup.
This recipe was originally published in May 2014. It has been updated with new photos and new text.
If you’re looking for more vegan potato salad recipes, try these:
Simple Vinaigrette Potato Salad
Roasted Potato Salad with Asparagus
This is something new to try. I love potatoes and what’s great is that you don’t need a mayo! awesome! thanks a lot for sharing this!
Thank you so much for creating such a wonderful recipe. I need gluten-free and dairy free as well as egg free, but my family doesn’t. I made this and my family absolutely loves it. They devoured this potato salad. Thank you again.
Wow look good am try it for Thanksgiving dinner questions can I use sweet relish instead of dill relish.
Use any relish you like! It’s a personal preference. I hope you enjoy it! :)
Wow, what a delicious recipe. The best potato salad I’ve had in ages. And it was so easy to follow your instructions on how to make it. Thanks
So glad you liked it!
When people say “best potato salad ever” I am interested but very skeptical, but after trying it, I have to say, they are not wrong. This is sooooo good. Thank you for an excellent recipe.
Yay! I’m so glad you liked it! We love it over here!
This looks really good am going to make this but with sweet potatoes
What is 7/8 cup ?? I’ve never heard of that and I work as a chef. Can you please simplify the recipe and use standard measurements?
1/8 of a cup is 2 tablespoons so it is one cup minus 2 tablespoons. If that bothers you, you can use a full cup. A full cup was just a bit too much mayo for me.
Question! I am making this recipe for a party and making at least a few batches (need about 50 4oz servings) to make a total of 200 oz- do you by chance know how many cups or oz this recipe makes?
I would say it makes about 48 ounces or so!
Oh, this would be a perfect recipe this summer. My son loves potatoes, so he would surely like to try this. Thank you!
How many cups or pounds of potatoes since they vary in size?
I wound up using 7 cups. Hope that helps~ The author seems reluctant to clear up the confusion.
It winds up being about 6-7 cups or so!
I love this recipe! I made some modifications due to what I had on hand –
I used half bread and butter half dill pickles
Dijon mustard
Half the amount of mayo
But it’s so good and so simple.
Hi Kelly,
Thanks for this! I just made it today and it turned out really beautifully. I love how simple it was and how yummy. My vegan daughter is thrilled to have standard recipes made healthier. Thank you again!
This recipe was so yummy! I have been craving potato salad all week and it was perfect!
This recipe is fantastic! I was looking for a good option for a party, and that was 5 weeks ago. I have ben making this each week since then. My advice is to chop the potatoes a bit larger so they don’t break as easily.
So glad you liked it!
Great recipe. Thanks for sharing. I substituted 1 sweet potato to add a little color to my potato salad and added some parsley as well. I will be making this again and again.
So glad you liked it! Thanks for letting me know!
This is the first time I’ve tried potato salad since becoming vegan. Your recipe is fabulous! It really hit the spot. I did boil my potatoes whole with the skins on and chilled them overnight before peeling and cubing them because that was how my mom always made it. I can’t stop eating it and my non-vegan husband also loved it. Thank you very much for this recipe!!!
Am I the only one that thought this called for 7-8 cups of mayo??? Oops! Lol
I thought so too! How much mayo did you use?
What kind of wet mustard did you use?
Just regular yellow mustard!
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?
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.
Is that dry or wet mustard? Thank you!
Wet mustard in the bottle.
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!
That’s a good idea about the weight! I have made this with regular white potatoes as well as with Yukon Gold potatoes.
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.
This was the best potato salad I ever made. My husband couldn’t believe it was vegan. Loved it. Recipe is keepers. Thank you.
So glad to hear that! Thanks for letting me know!
Made this for our vegan family and non-vegan friends, it was loved all around! Thank you for the delicious idea!!
I added fresh dill and it was so yummy!
What a delicious addition!
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!
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.
I hope you love it! :)
We are new vegans and I am happy for your recipe trying it is tomorrow
Omg I loved the recipe. I added everything except celery. It was soooooo good
Yay, so glad you loved this recipe! Thanks for letting me know!
I just made this my Fourth of July dinner. OMG! It tastes exactly like non-vegan potato salad. Thank you for the recipe.
Yay, so glad you liked it!
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 :)
So glad to hear that! Thanks for letting me know!
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!
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.
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!
Yay, so glad it worked for you! Thanks for letting me know!
Literally one of the best potato salads I’ve ever had! My father and I really enjoyed it. Thanks :)
I love potato salad – especially a vegan and gluten free option! It looks awesome Kelly! Love that anthro bowl :)
Thanks, Chelsea!
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.
I hope you do share your orzo salad recipe! Yum! Thanks for pinning, Sarah!
This potato salad sounds delicious! I personally don’t like hard boiled egg in my potato salad, so this sounds perfect for me. Yum!
I don’t like eggs in my potato salad either!