This is The Best Vegan Potato Salad ever! It's easy to make, super creamy, and ready in just 30 minutes with only 9 simple ingredients. Perfect for summer gatherings and picnics.
The creamy texture of the potatoes, paired with the tanginess of the dressing and the crunch of the vegetables, creates a delightful explosion of taste in every bite.
Whether enjoyed as a side dish or a standalone meal, it is a true crowd-pleaser. It's a refreshing and satisfying choice for hot summer days, adding a burst of flavor to your picnics and BBQs.
Get ready to dig into some amazing vegan salad options! Try my mouthwatering Vegan Pasta Salad, Vegan Chicken Salad, Vegan Caesar Salad, and Marinated Tofu Salad.
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🌟 Why you'll love this recipe
- Quick and easy. This salad comes together in just 30 minutes, making it a convenient choice for busy days.
- Creamy and flavorful. The combination of ingredients creates a deliciously creamy and satisfying salad.
- Versatile and satisfying. Enjoy it as a refreshing side dish or a satisfying standalone meal, perfect for lunch or dinner.
- Simplicity at its best. With only 9 simple ingredients, you can create a delicious and satisfying salad without any fuss or hassle.
- Healthy and nutritious. This salad highlights the health benefits of potatoes, which are rich in vitamins, minerals, and fiber.
🧾 Ingredient notes
Potatoes - For making potato salad, some popular choices include Yukon Gold, red potatoes, Russets, and fingerling potatoes.
Yukon Gold offers a creamy texture, while red potatoes hold their shape well. Russets provide a fluffy texture, and fingerlings bring a firm and waxy consistency.
Each variety adds its own unique touch to create a delicious potato salad.
Red onion - Don't hesitate to experiment with different onion varieties like white, yellow, or even green onions to customize the flavor of your salad.
Dill pickles - You can also opt for dill or sweet relish as alternative options to add a tangy and flavorful twist to your potato salad.
Apple cider vinegar - You can also use white vinegar or even a squeeze of fresh lemon juice as substitutes to add a bright and zesty kick to your potato salad.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Get ready to take your potato salad to the next level with these irresistible variations:
- Mediterranean Twist. Add diced sun-dried tomatoes, chopped Kalamata olives, and crumbled vegan feta cheese for a Mediterranean-inspired flavor.
- Mexican Fiesta. Spice it up with some diced jalapeños, corn kernels, black beans, and a squeeze of fresh lime juice for a zesty Mexican flair.
- Curry Infusion. Incorporate curry powder, raisins, and chopped roasted cashews for an exotic and aromatic twist.
- Herbaceous Delight. Mix in a generous amount of chopped fresh herbs like parsley, dill, and chives to add a burst of freshness and vibrant flavors.
- Smoky BBQ Sensation. Toss in some chopped vegan bacon, chopped grilled vegetables, and a smoky BBQ sauce to create a savory and satisfying BBQ-inspired potato salad.
🔪 Instructions
Step 1: Add the potatoes to a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, low the heat to medium-high, and cook for 15 minutes or until the potatoes are fork-tender.
Step 2: Drain the potatoes and let them cool while you prepare the other ingredients.
Step 3: Add the dressing ingredients to a large bowl and mix until well combined.
Step 4: Add the potatoes, red onions, celery, and pickles, and stir until well combined.
Step 5: Serve immediately or, for the best results, cover and refrigerate at least two hours before serving. It’s even better if you let it sit overnight.
Step 6: Garnish with paprika, chives, dill, or parsley, if desired.
💭 Expert tips
- Choose the right potatoes. Choose waxy potatoes like Yukon Gold or red for a creamy texture and shape retention.
- Cook the potatoes correctly. Cut into even-sized pieces and boil in salted water until tender, but do not overcook them.
- Mind the consistency. Mash a portion of potatoes for creaminess, leaving the rest chunky for texture and visual appeal.
- Don't rush the process. Take time to chop ingredients evenly for consistent texture in the salad.
- Let it chill. Refrigerate the potato salad for a couple of hours to allow flavors to meld and dressing to coat the potatoes perfectly.
❓Recipe FAQs
It is not recommended to freeze it as it can affect the texture and quality when thawed. It is best to consume it fresh or refrigerate it for a few days.
It can typically last in the fridge for about 3 to 5 days.
It is important to store it in an airtight container to maintain freshness and prevent it from absorbing odors from other foods in the refrigerator.
Always use your best judgment and inspect the salad for any signs of spoilage before consuming it. If you notice any unusual smell, appearance, or texture changes, it is safer to discard it.
The best potatoes for potato salad are waxy varieties like Yukon Gold or red potatoes.
These types of potatoes have a creamy texture and hold their shape well when cooked, making them ideal for potato salad.
They also have a pleasant flavor that complements the other ingredients in the salad.
Avoid using starchy potatoes like Russets, as they tend to break down and become mushy when boiled.
Of course! Boiling potatoes ahead of time is a great way to save time when making this salad.
After boiling, allow the potatoes to cool, then refrigerate them overnight. The next day, they'll be ready to use in your salad, making the assembly process quicker and more convenient.
To prevent boiled potatoes from browning overnight, rinse them with cold water, store them submerged in cold water or lightly drizzled with lemon juice, cover the container, and refrigerate.
This will help maintain their color and freshness until you're ready to use them.
🥗 Other delicious dishes to serve with this salad
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The Best Vegan Potato Salad (Easy and Creamy)
Ingredients
For the salad:
- 2 pounds potatoes, Yukon Gold, or red potatoes, peeled and cut into 1-inch cubes (2.5 cm)
- ½ cup red onions, finely chopped
- ½ cup celery, finely chopped
- ⅓ cup dill pickles, finely chopped
For the dressing:
- ¾ cup vegan mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the potatoes to a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, low the heat to medium-high, and cook for 15 minutes or until the potatoes are fork-tender.
- Drain the potatoes and let them cool while you prepare the other ingredients.
- Add the dressing ingredients to a large bowl and mix until well combined.
- Add the potatoes, red onions, celery, and pickles, and stir until well combined.
- Serve immediately or, for the best results, cover and refrigerate at least two hours before serving. It’s even better if you let it sit overnight.
- Garnish with paprika, chives, dill, or parsley, if desired.
Notes
- Choose the right potatoes. Choose waxy potatoes like Yukon Gold or red for a creamy texture and shape retention.
- Cook the potatoes correctly. Cut into even-sized pieces and boil in salted water until tender, but do not overcook them.
- Mind the consistency. Mash a portion of potatoes for creaminess, leaving the rest chunky for texture and visual appeal.
- Don't rush the process. Take time to chop ingredients evenly for consistent texture in the salad.
- Let it chill. Refrigerate the potato salad for a couple of hours to allow flavors to meld and dressing to coat the potatoes perfectly.
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