This is the best dang vegan potato salad, period. It’s ultra creamy with a flavorful mayo-mustard-sweet pickle dressing, “eggy” tofu and fresh dill! No one would ever guess it’s 100% vegan.
This old fashioned potato salad is the perfect dish to bring to a potluck. It’s creamy with the right amount of crunch and so flavorful thanks to a mayo-mustard-relish dressing PLUS fresh dill.
Similar to my Vegan Egg Salad, we are adding sliced and chopped tofu to mimic hard boiled eggs. Mixed in with the incredibly tasty dressing, it’s difficult to detect there are no eggs in the salad!
Of course you can leave out the tofu if you’d like, it’s still the most delicious potato salad you’ll ever eat!
I’ll share a few tips and tricks that will bring your potato salad from good to great in no time.
Ingredients you need
- Potatoes – I prefer yukon gold potatoes but russet is fine.
- Extra-firm tofu – Firm is fine if needed, but you’ll need to press the excess water out of it before using. Don’t use silken or soft tofu.
- Vegan mayo – Homemade or store bought.
- Sweet pickle relish – I prefer sweet but use dill relish if you like.
- Yellow mustard
- Apple cider vinegar
- Celery seeds
- Green onions
- Fresh dill – Could leave this out but it’s so good!
How to make vegan potato salad
Find the complete recipe with measurements below.
Once you have peeled and chopped your potatoes, vegetables and tofu, it’s easy to throw this salad together.
Boil the diced potatoes for 10-15 minutes, until fork tender. Drain, then add to a large bowl.
Add the dressing ingredients to a bowl: vegan mayo, sweet pickle relish, mustard, apple cider vinegar, celery seeds and paprika.
Whisk dressing ingredients together until smooth and creamy.
To the large bowl with the cooked potatoes (still warm), add the dressing, sliced and chopped tofu and vegetables.
Mix everything together until the potatoes are coated. Add salt + pepper to taste, then cover and place in the refrigerator for at least 3 hours before serving.
Chilling the vegan potato salad overnight is even better, so the flavors have time to mingle and it gets really chilled!
Tips & substitutions
- Peel and dice the potatoes small for the best texture and taste. 1/2-1 inch pieces are best. When you mix everything together, some of the potatoes get a little mashed, adding to the creaminess of the dish.
- Vegan mayo – You can use a store bought vegan mayo you like or homemade cashew based Vegan Mayo. The homemade version is oil free. I also have a recipe for Tofu Mayonnaise that works.
- May use dill relish instead of sweet, but I very much prefer sweet pickle relish here!
- May add or substitute vegetables depending on what you like. Consider adding some diced red bell pepper, chopped red onion or sweet onion, or even green peas.
Frequently asked questions
Potato salad is not usually vegan friendly. It often uses egg based mayo and has cooked eggs in it. It is, however, often dairy free. My version is 100% vegan without eggs.
Vegan Potato Salad goes with almost any main dish or other sides. Try serving with Vegan Baked Beans, BBQ Jackfruit Pulled Pork, Veggie Burgers, Zucchini Fritters, Vegan Coleslaw, Vegan Cornbread, Marinated Tofu or nearly any other entree.
It will keep for 1 week in a covered container in the refrigerator.
I would not freeze it. The texture and flavors will not be right after freezing.
Want more cookout and potluck vegan dishes?
- The Best Vegan Macaroni Salad
- Lentil Salad
- Vegan Broccoli Salad
- Chickpea Salad Recipe
- Pesto Pasta Salad
- Vegan Pasta Salad
Best Vegan Potato Salad
- 5 pounds yukon gold potatoes, peeled and chopped small (1/2-1 inch)
- 14- ounce block extra-firm tofu
- 1 1/2 cups vegan mayo
- 1 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons celery seeds
- 1/2 teaspoon paprika
- 3 celery ribs, diced
- 3 green onions, chopped
- 2 tablespoons fresh chopped dill
- salt + pepper, to taste
Cook the potatoes
- 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.
Press and slice tofu
- Meanwhile, press the tofu by wrapping in paper towels (or a clean dry tea towel.) Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 20 minutes.
- Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces and set aside.
Make the dressing
- In a medium bowl, whisk together the vegan mayo, pickle relish, yellow mustard, apple cider vinegar, celery seeds and paprika. Set aside.
Put it all together
- Place the cooked and drained potatoes in a large bowl, while still warm. Add the chopped celery, green onions, dill, tofu and dressing to the potatoes, and stir gently to mix until the potatoes are coated. Add salt + pepper to taste.
- Cover the potato salad and place in the refrigerator for at least 3 hours if possible before serving. Overnight is even better! It will keep for about 1 week in the refrigerator. Enjoy!
- May leave out the tofu if preferred.
- You can use russet potatoes instead.
- The salad tastes even better if you make it a day ahead of time.