Healthy 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, vegan, gluten free and super creamy!

Make sure to also check out my Best Vegan Potato Salad as well! It’s new and improved with a ton of flavor and tofu hard boiled “eggs”!

close up of vegan potato salad in white bowl

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!

vegan potato salad close up from side in white bowl

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.


making cashew mayo for vegan potato salad, cashews and ingredients in a blender.

blended cashew mayo for vegan potato salad

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.

potatoes cooking in a pot

potatoes straining for vegan potato salad

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.

all ingredients in bowl for vegan potato salad before being mixed together.

I hope you all LOVE this Healthy 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?

vegan potato salad in a white bowl

close up of vegan potato salad in white bowl
4.91 stars (10 ratings)

Healthy Potato Salad

Healthy 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!
Prep: 20 minutes
Cook: 15 minutes
Cooling time: 2 hours
Total: 35 minutes
Servings: 12 servings


  • 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


  • 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. 


  1. 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. 
  2. 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.
  3. 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. 


Serving: 1serving | Calories: 202kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 596mg | Fiber: 4g | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 33mg | Calcium: 48mg | Iron: 4mg
Course: Appetizer, Salad
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was originally posted in March 2017. I updated it with new photos and writing March 11th, 2019. 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

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  1. Unbelievable how good this is. I can’t get over it! Even my husband who does not eat plant based thought it was great. Thanks for this delicious recipe!

    1. You bet, Debbie! I’m thrilled that you both loved the potato salad! Thanks for your fabulous feedback and review!

  2. Dear Nora,
    I have to say when I pulled this together last night with the tofu mayo recipe as well I wondered what was up. Usually your recipes are so, so good and this one didn’t quite land for me. 
    Flash forward to today at lunch when I pulled it out and(wait for it……)
    I highly recommend making it the night beforehand. This is simply delicious and I think herbivores, carnivores and omnivores alike will be singing its praises. 
    Thank you for continuing to out quality recipes out for us all to enjoy.  Your gifts to us all are bountiful!!! 

    1. Potato salad always tastes better after a while in the refrigerator, I must say. 🙂 I’m so glad you enjoyed it after all!

  3. Made this potato salad yesterday for Father’s Day.  It was a hit.  Everyone loved it.  Can’t wait to make it again!

  4. 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?

    1. 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!

  5. 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.

  6. 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.

  7. 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

  8. I made this potato salad tonight and it’s delicious!!! Didn’t change a thing, except more mustard. It’s a keeper.

  9. 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.

  10. 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!!!!

    1. 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.

  11. I made this yesterday for our 4th of July gathering. It was easy and delicious. Thank you for all of your wonderful recipes!!

  12. Another hit! Made this on Father’s Day, was wonderful. Was with 3 non-vegans and they loved it too! Thank you!

    1. 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! 🙂

  13. Just made this….ITS KILLER!! I have detested mayo my entire life, but I can finally say this is GOOD!
    A million thanks!

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