Vegan Potato Salad
This Vegan Potato Salad is creamy, tangy, and satisfying—without eggs or dairy. Made with tender potatoes, crunchy celery, and a classic plant-based dressing, it’s perfect for BBQs, picnics, potlucks, and easy make-ahead meals.
Ingredients
- 2 pounds Yukon gold or red potatoes cut into bite-sized chunks
- ¾ cup vegan mayonnaise
- 1 tablespoon yellow mustard
- 1 –2 tablespoons apple cider vinegar or pickle juice
- ½ cup celery finely chopped
- ¼ cup red onion finely diced
- ¼ cup dill relish or chopped pickles optional but recommended
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Place chopped potatoes in a large pot and cover with cold, salted water.
- Bring to a boil, then reduce to a simmer and cook 10–12 minutes, until fork-tender but not falling apart.
- Drain immediately and let potatoes cool 10–15 minutes.
- In a large bowl, whisk together vegan mayo, mustard, vinegar or pickle juice, salt, pepper, garlic powder, and paprika.
- Add cooled potatoes, celery, red onion, and relish.
- Gently fold until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Taste and adjust seasoning before serving.
Notes
- Let potatoes cool before mixing to avoid a gummy texture.
- If the salad seems dry after chilling, stir in an extra spoonful of vegan mayo.
- Yukon gold potatoes give the creamiest texture, but red potatoes hold their shape well too.