Classic Vegan Potato Salad
Creamy, tangy, and nostalgic, this vegan potato salad is a summertime classic made plant-based. Easy to prep ahead and perfect for grilling, picnics, or any warm-weather gathering.
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Ingredients
- 3 pounds Yukon gold potatoes peeled and cut into roughly 1" cubes
- 2 tablespoons white wine vinegar
- 1 cup vegan mayo
- 2 tablespoons dijon mustard
- 2 tablespoons dill relish or chopped dill pickles
- 4 scallions sliced
- 5 celery stalks diced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt more to taste
- black pepper to taste
Instructions
Cook the Potatoes
- Place peeled and cubed potatoes in a pot. Add enough water to cover by an inch or two. Bring to a boil over high heat.
- Once boiling, add a generous pinch of salt. Reduce heat to medium-low to establish a gentle boil.
- Simmer 10-15 minutes, until potatoes are easily pierced with a fork. They should be quite tender but still holding their shape.
- Drain the potatoes, then add them back to the warm pot. Immediately add in the vinegar, gently toss to coat, and allow the potatoes to cool on the counter for about 30 minutes. (It's okay if the potatoes get a little roughed up. It actually adds to the texture in my opinion.)
Make the Dressing
- While the potatoes are cooling, combine mayo, mustard, relish, dill, parsley, scallions, celery, garlic powder, paprika, salt, and pepper to a large mixing bowl. Mix thoroughly to combine.
Assemble Potato Salad
- When the potatoes have cooled, add them to your mixing bowl with the dressing.
- Toss until everything is evenly coated and combined. Feel free to give it a taste and adjust to your preference. Add more salt if needed, extra dill if you like, or even some extra vinegar or mustard if you'd like some extra zip.
- Chill in the refrigerator for at least 1 hour, preferably 2-3 hours. Even better — make it a day ahead of time and all of the flavors will really develop.
Notes
Potatoes: This recipe works best with a waxy variety of potato such as red or gold. Russets will be too starchy and won't hold their shape as well.
Vegan mayo: Our favorite store-bought kind is Vegenaise from Follow Your Heart. But you can also make your own from scratch using our recipe found here — it tastes incredible and takes under 5 minutes.
Dill relish: If you don't have this, you can sub in a tablespoon or two of chopped pickle.
Fresh herbs: Fresh dill will give the most classic potato salad flavor, but feel free to mix it up and use any of your favorite fresh herbs like parsley or even basil. Sub 1 teaspoon of dried dill if you don't have the fresh stuff.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.