Vegan Potato Salad

Vegan Potato Salad

It’s picnic season!  What can you bring to your next cookout that is vegan, but not “weird?”

Vegan Potato Salad!

This creamy classic vegan potato salad is perfect for those hot summer days.  It’s gluten free, dairy free, and egg free too, so everyone can enjoy it.  Perfect to share at picnics and cookouts – no one will ever guess that it’s vegan.

What type of mayo do you use for a vegan potato salad?

I like to make my own vegan mayo for this recipe.  It takes less than 5 minutes to make and it has a great flavor.  However,  if you want to skip this step, use any vegan mayo that you have.  There are many brands out there that are easy to find.

This vegan mayo recipe uses olive oil and soy milk to make a gluten free, dairy free, and egg free mayo!  You can use this mayo on sandwiches, in dips, or salads to make them creamy and delicious without eggs or dairy.

How do I make this vegan potato salad?

Start by peeling and dicing a small red onion and soak it in cold water.  (This will mellow the flavor of the onion, so it doesn’t overpower the salad).  Leave this onion soaking in water and set aside for later.

Peeled and diced red onion soaking in cold water for the vegan potato salad.

Next, heat a large pot of water while you peel and dice 2 ½ pounds of potatoes (A little over 1 kg.)  Some recipes say to boil the potatoes with the skin on and then peel them later.  I don’t think that the potatoes taste as good using that method.  Take a little extra time to peel and dice the potatoes first.

Time to cook:

Put the diced potatoes into the pot of boiling salted water and boil for about 10 minutes until they are soft.

Peeled, diced and cooked potatoes for vegan potato salad.

Drain the potatoes, but do not rinse.  Then, place them in a large bowl and sprinkle with a tablespoon of apple cider vinegar and allow them to cool.

Time for the dressing:

While the potatoes are cooling, mix together the vegan mayo, apple cider vinegar, celery seed, mustard, garlic, and salt.

Vegan mayo, mustard, celery seed, garlic powder, and apple cider vinegar for the vegan potato salad dressing.

(Mix the dressing in a separate bowl so you don’t have to stir the potatoes too much and break them up.  You don’t want mashed potato salad)!

Drain the water off the red onions that have been soaking and toss them into the bowl with the dressing along with relish and/or chopped celery if desired.

Finally, pour the dressing over the the cooled potatoes and fold everything together until it’s well mixed.  (The potatoes don’t need to be cold, but just not hot or it will make the mayo separate).

Chill in the fridge until you are ready to serve.

5 from 1 vote
Recipe for a classic creamy vegan potato salad with vegan mayo and no eggs.
VEGAN POTATO SALAD
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A classic creamy vegan potato salad that has no eggs or dairy and is gluten free too!

Course: picnic, Salad
Cuisine: American, gluten free, vegan
Keyword: creamy vegan potato salad, vegan potato salad
Servings: 8
Calories: 280 kcal
Author: Monica
Ingredients
  • 1 small red onion
  • 2 1/2 lbs. potatoes peeled and diced
  • 1 tbsp apple cider vinegar
For the dressing:
  • 1 cup vegan mayo
  • 2 tbsp yellow mustard
  • 1 tsp apple cider vinegar
  • 1/2 tsp celery seed
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup dill pickle relish (optional)
  • 1/2 cup chopped celery (optional - for a little crunch)
  • 1/4 cup green onions for garnish (optional)
Instructions
  1. Heat a large pot of water to a boil then add 1 tsp of salt to the cooking water.

  2. While the water is heating peel and dice 2 ½ pounds of potatoes (A little over 1 kg.)

  3. Put the prepared potatoes into the large pot of boiling salted water and boil for about 10 minutes until they are soft.

  4. While the potatoes are cooking peel and dice a small red onion and put it in a small bowl and cover it with with water and let it soak.

  5. Once cooked, drain the potatoes, but do not rinse. Then, place them in a large bowl and sprinkle them with a tablespoon of apple cider vinegar and allow them to cool.

  6. While the potatoes are cooling, mix together the vegan mayo, apple cider vinegar, celery seed, mustard, garlic, and salt.  (Mix the dressing in a separate bowl so you don’t have to stir the potatoes too much causing them to fall apart. You don’t want mashed potato salad)!

  7. Drain the water off the red onions and toss them into the bowl with the dressing along with relish and/or chopped celery if desired.

  8. Finally, pour the dressing over the top and fold it into the potatoes until everything is well mixed.

  9. Chill in the fridge until you are ready to serve.
Recipe Notes
  • If you like a dill pickle flavor in your potato salad, add pickle relish or chopped pickles to your potato salad.
  • If you want a little crunch in your potato salad, add some finely chopped celery.
Nutrition Facts
VEGAN POTATO SALAD
Amount Per Serving
Calories 280 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Sodium 456mg 19%
Potassium 602mg 17%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 0.5%
Vitamin C 19.8%
Calcium 4.7%
Iron 27.2%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Pin the vegan potato salad recipe for later:

This classic vegan potato salad is creamy a hearty cold salad perfect for those hot summer days.  It’s gluten free, dairy free, and egg free, so everyone can enjoy it.  It’s perfect for picnics and cookouts.  No on will ever guess that it’s vegan. thehiddenveggies.com



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