Vegan Potato Salad
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Classic Vegan Potato Salad, just like mom used to make but better for you! Perfect for potlucks or summer barbecues, and no would will guess it’s vegan. Oil free, gluten free and super creamy!
I have been making this vegan potato salad for at least 6 years now. I just sort of developed it according to my own tastes (long before this blog was in existence). I have brought it to countless barbecues and potlucks, and it never ceases to impress people! I’ve had several people tell me they don’t usually like potato salad but this one they love.
This Potato Salad will wow any crowd; it’s one of those dishes that no one will guess is vegan if you don’t tell them! It’s super creamy and has those classic flavors you’re used to, but without any of the animal products.
Another bonus: It’s oil free and made with good-for-you ingredients!
How do you make it?
Start by chopping all of your vegetables, including peeling and chopping the potatoes. It will be easier to have everything prepped and ready.
Next, make the Vegan Mayo following the instructions.
SEE RECIPE CARD BELOW FOR MORE DETAILED INSTRUCTIONS
Now add the potatoes to a pot and cover with water. Bring to a boil and cook for 10-15 minutes, until fork tender. Drain in a colander.
Now add the potatoes, all the vegetables and the cashew mayo to a very large bowl. Mix well with a large wooden spoon, and then refrigerate for a couple of hours so they flavors can mingle and it can get cold.
Feel free to switch up the vegetables to suit your personal tastes. If you hate red peppers, leave them out or add some shredded carrots instead. If you aren’t a huge “onion” fan, leave out the chopped red onions, they are totally optional.
I hope you all LOVE this Potato Salad! It’s:
- Creamy
- Rich without animal products
- Crunchy from the chopped vegetables
- The ultimate summer barbecue dish
- Nutrient rich & oil free
- Gluten free
Want more vegan barbecue/potluck recipes?
- Best Vegan BBQ Sandwich with Soy Curls
- Instant Pot BBQ Jackfruit
- BBQ Cauliflower Wings
- Vegan Coleslaw
- Vegan Baked Beans
- Caesar Salad
Vegan Potato Salad
Ingredients
- 9 cups peeled yukon gold potatoes, chopped in 1 inch chunks
- 1 red pepper, finely chopped
- 3-4 green onions, chopped small
- 3/4 cup celery, chopped small
- 1/4 small red onion, chopped small, optional
- 3/4 cup parsley, finely chopped
- 1 teaspoon salt, or to taste
- 1 cup Vegan Mayo
- optional: 1-3 teaspoons yellow mustard
Instructions
- Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander.
- In a large bowl, add the potatoes, red pepper, green onions, celery, red onion if using, parsley and vegan mayo. Mix until well combined with a large wooden spoon. Add salt and mustard to taste.
- Cover and refrigerate for a few hours to allow the flavors to blend and to cool. Serve cold or at room temperature.
Notes
- You can sub vegan mayo if you like (I like the brand Just Mayo, or Vegenaise). Just know it won't be oil free anymore.
- I like yukon gold potatoes the best, but you can switch it up with red skinned potatoes, or even russets. Sometimes I like to leave the potatoes unpeeled.
- You can vary the veggies depending on your tastes. Feel free to omit anything, or add other crunchy chopped veggies you may have on hand.
Nutrition
*This recipe was originally posted in March 2017. I updated it with new photos and writing March 11th, 2019.
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23 Comments on “Vegan Potato Salad”
Made this potato salad yesterday for Father’s Day. It was a hit. Everyone loved it. Can’t wait to make it again!
Questions: “Yellow mustard” : is that Keen’s dry mustard powder? or Dijon? or French’s in the bottle? Also, I’m confused between sweet potatoes and yams; I grew up thinking the oraange ones were yams and the yellow-fleshed ones (nutty flavour) were sweet potatoes. Am I correct in assuming that you mean the orange ones?
I’m referring to the bright yellow colored mustard such as French’s in a bottle. The potato salad does not call for sweet potatoes or yams actually, yukon golds are medium sized white fleshed potatoes. You can also use russets or other white flesh potatoes, not sweet versions. Thank you!
This has become a favorite at our house. I don’t usually have fresh parsley on hand so instead I add a little dry celery seed and a little dry dill weed. It’s always a hit, so simple to make and so delicious.
If you want to make a healthy potato salad, leave the potatoes whole and then chop them after cooking (let cool first). When you chop them before cooking you expose much more surface area to the boiling water and loose a lot more nutrients. But using sweet potatoes instead of white potatoes will also make it more nutritious.
I’m making this tonight, again. (big smile) As always, I’m adding a sweet potato, but this time two… and adding extra mustard to cashew “mayo”. As this is a staple for me, I make up a bunch just for me and some to give away. As I batch cook…. has anyone frozen this? Thanks
I made this potato salad tonight and it’s delicious!!! Didn’t change a thing, except more mustard. It’s a keeper.
I made this for 3rd time this afternoon. I had all ingredients this time and last. It is the absolute best potato salad I’ve ever made, eaten, or given away to carnivore friends. They beg me for more. I can imagine no legitimate substitutions in this recipe unless someone has a specific food tolerance, as it is PERFECT (except I like to add one sweet potato). I again used one white meat sweet potato and doubled the mustard just because the sweet potato adds some additional sweetness without any added sugar and, darnet, I like a mustardy potato salad. (But it doesn’t make it too mustardly.) This has become my new potluck and party recipe… (in addition to always having some made up just for me and friends who drop by.
Do you have a video that shows how to make VEGAN POTATO SALAD?
I don’t have a video for the potato salad. Thanks!
I made this tonight substituting only because I did not have enough or all ingredients. I only had 3 white potatoes so used, in addition, 2 purple sweet potatoes; peeled and boiled with white potatoes. I didn’t have celery so used celery seed added to cut up onions, etc. waiting for boiled potatoes to be added. The cashew “mayo” is AMAZING!!! I doubled the mustard powder. A “carnivore” friend stopped by while salad was beginning to cool in frige. She LOVED it warm without melding in frige for a few hours. She begged to take some home. Of course I sent some home with her… Slowly but surely I’m introducing friends to my most EXCELLENT Plant Based Foods. This recipe is one of the best ever. I will be taking it to gatherings an loving how much most of my carnivore friends beg for recipe. Thanks to Very Much… This is a KEEPER!!!!
Je viens de découvrir vos recettes . Merci c’est super.
I intend to try as cashew mayo sounds great. On a related note one time I had left over roasted potatoes and made potato salad with them. Was the best potato salad I ever had and now only use roasted potatoes.
I made this yesterday for our 4th of July gathering. It was easy and delicious. Thank you for all of your wonderful recipes!!
Yay! Happy 4th of July, and I’m glad you enjoyed this potato salad!
Another hit! Made this on Father’s Day, was wonderful. Was with 3 non-vegans and they loved it too! Thank you!
Great! So glad everyone enjoyed it!! 🙂
Just wondering, will this work substituting white beans for cashews?
I haven’t tried it, but I think it would turn out pretty well. It will have quite a different texture than using cashews, but I think it will still be pretty tasty, especially if you need a lower fat option. Let me know how it turns out if you try it! 🙂
Great recipe! My whole family loves this! Probably the best potato salad out there. Thanks!
Thanks Kevin! 🙂 I’m so glad your family loves this potato salad!
Just made this….ITS KILLER!! I have detested mayo my entire life, but I can finally say this is GOOD!
A million thanks!
Aw thanks Jenna! I’m so glad you enjoyed the recipe.