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5 from 3 votes

Best Vegan Potato Salad

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 16 servings
Calories: 289kcal
Author: Nora Taylor


  • 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!


Serving: 1of 16 servings | Calories: 289kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 282mg | Potassium: 634mg | Fiber: 4g | Sugar: 6g | Vitamin A: 278IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 2mg