Vegan potato salad, flavorful and super refreshing, perfect for the summertime! It is super easy to make and requires 30 minutes and affordable ingredients.
This vegan potato salad is the perfect recipe to enjoy during the summertime! It is super easy to prepare and just requires 30 minutes. It’s great to serve if you have guests over!
It is delicious and super flavorful, so it also makes a wonderful dinner. Besides, you can prepare a big batch of it, as it will keep in good condition in the fridge for about 5 days. You won’t have to be thinking about what to eat anymore!
How to make vegan potato salad
- Cut and add the potatoes to a large pot and cover with cold water. Bring to a boil and then cook over medium-high heat until fork-tender.
- Drain the potatoes and let them cool while you prepare the other potato salad ingredients.
- Add the vegan mayo, mustard, pickle juice, salt, pepper, garlic powder, and paprika to a large bowl and mix until well combined.
- Then add the potatoes along with all the remaining ingredients and stir.
- Serve immediately.
Vegan potato salad ingredients and tips
- Russet, Yukon Gold, or red potatoes: you can use other types of potatoes if you can’t find them, but these are the best choices.
- Vegan mayo: feel free to use store-bought vegan mayo or make your own version at home following our recipe. It’s delicious, simple, and affordable.
- Yellow mustard: Dijon mustard is also a good choice.
- Pickle juice, apple cider vinegar, or lemon juice: pickle juice is my favorite choice for this recipe. You’ll find this juice in any pickle jar.
- Salt: I used iodized salt, but any kind of salt will do.
- Ground black pepper.
- Garlic powder.
- Paprika: omit this ingredient if you don’t like it.
- Dill pickles: any other type of pickles will do.
- Green onions: you could also use any other type of onion instead.
- Celery: feel free to omit this ingredient.
- Firm tofu: this ingredient is optional, but it’s a good source of plant-based protein and a great alternative to boiled eggs for a vegan version of the classic potato salad. Extra-firm tofu is also a good choice.
- If you want to add tofu to your vegan potato salad but you don’t really like it, I suggest you try our fried tofu or our baked tofu recipes. They are really good and give the tofu a delicious flavor!
- If you want to incorporate a different kind of vegan protein, you could serve your vegan potato salad with tempeh, seitan, or even incorporate some chopped tempeh bacon to add some more flavor.
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Vegan Potato Salad
-
Prep:
15 mins -
Cook:
15 mins -
Total:
30 mins -
4–6 1x -
Main Dish, Side Dish -
American -
Vegan
Servings 4–6 1x
Scale
Tap or hover over number to scale servings
Vegan potato salad, flavorful and super refreshing, perfect for the summertime! It is super easy to make and requires 30 minutes and affordable ingredients.
Ingredients
- 2 pounds Russet, Yukon Gold or red potatoes (900 g), peeled and cut into 1-inch cubes (2.5 cm)
- ⅔ cup vegan mayo (160 g)
- 2 tsp yellow mustard
- 2 tsp pickle juice, apple cider vinegar, or lemon juice
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ cup dill pickles (50 g), chopped
- 4 green onions, finely diced
- 1 celery stalk, finely diced
- 6 oz firm tofu (170 g), diced, optional
Instructions
- Add the potatoes to a large pot and cover with cold water. Bring to a boil and then cook over medium-high heat until fork-tender.
- Drain the potatoes and let them cool while you prepare the other potato salad ingredients.
- Add the vegan mayo, mustard, pickle juice, salt, pepper, garlic powder, and paprika to a large bowl and mix until well combined.
- Then add the potatoes along with all the remaining ingredients (pickles, green onions, celery, and tofu). Stir until well combined.
- Taste and add more seasonings if needed.
- Serve immediately or transfer the vegan potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
- You can also serve it with some vegan protein like fried tofu, baked tofu, tempeh, seitan, or even tempeh bacon.
- Keep the leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Use other types of potatoes if you can’t find Russet, Yukon Gold, or red potatoes, although these are the best choice.
- Feel free to use any type of mustard, pickles, or onions.
- Omit or add any veggies, spices, or herbs (fresh or dried) you like.
- Add more or less vegan mayo if you want to.
- Tofu is optional, but it’s a good source of plant-based protein and a great alternative to boiled eggs for a vegan version of the classic potato salad. Extra-firm tofu is also a good choice.
- I added some paprika on top before serving, but that’s completely optional.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 195
- Sugar: 2.2 g
- Sodium: 529 mg
- Fat: 7.8 g
- Saturated Fat: 0.3 g
- Carbohydrates: 27.7 g
- Fiber: 3.5 g
- Protein: 5.6 g
