This incredibly delicious creamy vegan potato salad recipe is so easy to make and just like the traditional homemade one or even better! It’s gluten-free, simple, versatile, and will definitely take any summer BBQ or potluck to the next level!
Our favorite family recipe for summer!
Summer calls for grill and barbecue parties, but it wouldn’t be perfect without a delicious potato salad, right? So today I’m sharing a simple classic potato salad recipe but made vegan without eggs and dairy ingredients that the whole family will surely love – kids and adults alike!
Besides bulgur salad and pasta salad, potato salad is one of our favorite go-to side dish recipes for the warm weather because it pairs so well with any grill, barbeque, or potluck entrée. You can even make a big batch ahead to enjoy the next days for a quick lunch or as a takeaway picnic salad.
How to make vegan potato salad – helpful guide!
Both, the classic German and the American Potato salad are very easy to make. And with this simple recipe and helpful guide, you’ll be definitely making the vegan version in no time! So let’s start!
Which potatoes for potato salad?
There are different opinions on which type of potatoes are the best for potato salad but I say “use whatever potatoes you love”! If you prefer a creamier potato salad, use starchy potatoes with a mealy texture like russet or buttery Yukon gold. However, if you prefer a chunkier potato salad, be sure to use waxy potatoes like new, yellow, or red potatoes as they will hold their shape better.
I personally prefer yellow potatoes or a mix of waxy and mealy to get the perfect combination of creamy and chunky! Anyway, no matter which potatoes you try, combined with other ingredients and seasonings, this salad will be absolutely delicious!
How to boil potatoes for potato salad?
When boiling potatoes, be sure to leave the potatoes whole. Actually, whole cooked potatoes are not only more flavorful and nutrient-rich but they’re also less watery. To speed up the cooking time, pick smaller potatoes because they are done sooner.
Start by placing the potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer. It takes about 20-30 minutes to cook medium potatoes but I always check a few times to make sure they‘re fork-tender. When you can pierce a fork or butter knife through the center, they’re done. Then drain the potatoes and rinse under cold water which stops them from cooking. After that, the skin peels off easily.
Further Ingredients
Now we have perfectly cooked potatoes so it’s time to prepare further ingredients and the dressing. Here’s what I love in potato salad but remember that you can basically add whatever vegetables and flavors you like!
- Dill or sweet pickles: for a lovely crunch and flavor.
- Radishes: also for crunch and sharp flavor but you can also add celery, carrots, peas, or other veggies for a milder flavor.
- Fresh Herbs: such as parsley and scallions. However, chives, dill, cilantro, or tarragon work well, too.
Creamy Salad Dressing
My potato salad recipe has a creamy dressing made with vegan mayonnaise. However, if you are looking for a lighter potato salad, feel free to lighten the dressing up with non-dairy yogurt. Anyway, I love to make my easy homemade vegan mayonnaise or this cashew mayonnaise but feel free to use your favorite store-bought dairy-free mayo or even vegan sour cream. For the perfect flavor, I’ve also added the following ingredients:
- Salt and pepper: for seasoning.
- Pickle juice: for a hit of acid but you could also use apple cider or white vinegar.
- Yellow mustard: for an extra kick of flavor.
Tips for the best potato salad:
- Cook whole potatoes.
- Salt the cooking water (for flavorful potatoes).
- Simmer, don’t boil.
- Test with a fork or knife.
- Don’t overcook them!
- Drain and rinse with cold water.
Meal Prep Tip: Make it ahead!
This vegan potato salad tastes better the next day once the flavors are combined together. So I recommend preparing it 1 or 2 days before serving. Just be sure to store it covered in the refrigerator. Properly stored, vegan potato salad will last for 3 to 5 days in the refrigerator.
This Simple Vegan Potato Salad is:
- Dairy-free
- Lactose-free
- Egg-less
- Quick and easy to make
- Flavorful
- Creamy
- Adaptable
- So delicious
- The perfect for summertime or any other day!
More vegan recipes for summer, grilling and barbecue season to try:
- Mediterranean couscous chickpea salad
- Mexican pasta salad
- Broccoli salad with yogurt dressing
- The best vegan burger
- Barbecue cauliflower wings
- Crispy cauliflower nuggets
- Vegan meatballs
- Vegan naan bread with garlic butter
- BBQ Jackfruit Tortillas Wraps
If you try this creamy vegan potato salad, please leave a comment and rating on how you liked this recipe! And if you take a photo of your delicious potato dish and share it on Instagram, please tag me with @biancazapatka and use the hashtag #biancazapatka because I love to see your remakes! Enjoy!
The Best Vegan Potato Salad (quick & easy)
Author:Ingredients
- 1 kg waxy yellow potatoes or sub another type (see suggestions above)
- 4-5 sweet or dill pickles chopped
- 10 radishes chopped or sub 1 cup celery, carrots or peas
- 5 tbsp vegan mayonnaise *see notes
- 2 tbsp pickle juice or sub apple cider or white vinegar
- 1 tsp yellow mustard
- ½ tsp Kala Namak optional for "eggy flavor"
- salt and pepper to taste
- ½ bunch of fresh parsley chopped
- 2 scallions finely sliced
Instructions
- *Note: Check out the recipe video + step-by-step photos and tips above!
- Place the whole potatoes with their skins on in a large pot of salted water. Bring to a boil, then reduce the heat to a simmer. Cook covered until fork-tender, about 20-30 minutes, depending on the size of your potatoes. Then drain and rinse under cold water. Peel off the skins (or leave them on) and cut the potatoes into cubes.
- For the dressing, mix together the vegan mayonnaise, pickle juice, mustard, and Kala Namak (if using). Add salt and pepper to taste.
- Add the potato cubes, pickles, radishes, parsley and scallions to a bowl and toss with the dressing.
- Cover and refrigerate for at least 1 hour (but best overnight) to unfold flavors.
- Enjoy!
Notes
- I prefer to make my easy homemade vegan mayonnaise or this cashew mayonnaise but feel free to use your favorite store-bought dairy-free mayo or even vegan sour cream. You could even lighten up the dressing with non-dairy yogurt.
- Feel free to add other veggies and herbs (see suggestions above).
- The potato salad keeps covered in the fridge for 3 to 5 days.
- Please read my blog post for further information and tips on making the best potato salad!
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