Go Back

Vegan Potato Salad

A creamy, tangy, and refreshing vegan potato salad loaded with fresh herbs and crunchy vegetables, perfect for picnics, barbecues, and meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Potato Salad
  • 2 pounds baby potatoes washed and cut if large
  • 0.75 cup vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 stalks celery finely chopped
  • 0.5 red onion finely diced
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large pot
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Wash the potatoes thoroughly and cut larger potatoes into bite-sized chunks.
  2. Place potatoes into a large pot and cover with cold salted water.
  3. Bring to a boil and cook for 12–15 minutes until fork tender.
  4. Drain the potatoes and let them cool slightly.
  5. In a large bowl, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper.
  6. Add celery, red onion, dill, and parsley to the dressing mixture.
  7. Add warm potatoes and gently toss until evenly coated.
  8. Refrigerate for at least 1 hour before serving for best flavor.

Notes

For extra flavor, prepare the salad a day ahead. Add extra herbs or diced pickles for variation.