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A vegan potato salad with a fork in it and pink flowers around it.

Vegan Potato Salad

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, potato salad vegenaise, vegan potato salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 280 kcal

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. 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.

  2. Next, peel and dice 2 ½ pounds of potatoes (A little over 1 kg.) into 1/2 inch sized cubes. 

  3. Add the peeled and diced potatoes to a pot of cold salted water and turn the heat to high until the potatoes boil and become tender enough to break when pierced with a fork.
  4. 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. 

  5. 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)!

  6. 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.

  7. Finally, pour the dressing over the top and fold it into the potatoes until everything is well mixed. (Don't over stir or it will become more like mashed potatoes).

  8. Chill in the fridge until you are ready to serve.

Recipe Notes

Tips for making great vegan potato salad every time:

Nutrition Facts
Vegan Potato Salad
Amount Per Serving (0.75 cup)
Calories 280 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 456mg20%
Potassium 602mg17%
Carbohydrates 23g8%
Fiber 3g13%
Protein 4g8%
Vitamin A 25IU1%
Vitamin C 16.3mg20%
Calcium 47mg5%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.