This potato salad recipe is simple, plant-based, and delicious! This recipe is great to have on hand for picnics, potlucks, or as vegan comfort food.

Growing up in the South, the word “salad” conjured a very different image than it might have for those who resided elsewhere. Instead of leafy greens with fresh produce, I saw cold pasta, potatoes, and even fruits slathered in mayonnaise and mustard. As a kid, I didn’t like mayonnaise or mustard, so this version of salad was not for me! In fact, I didn’t like mayonnaise until I tried vegan mayonnaise. I like to think of vegan potato salad as mashed potatoes all grown up and ready for something new! No more totally smooth, hot mush that’s really just a canvas for the true star (gravy!).

This potato salad is best served cold, has fresh herbs, bright citrus notes, and gets a pop of flavor from raw red onions! But don’t worry, I kept mashed potatoes best quality— crave-worthy creaminess. All that flavor and texture can be yours in just 30 short minutes; dish up a plate and come eat with us!

I recently made this for my Mother-In-Law’s Birthday. She had lived on the West Coast for several decades and still never been to the ocean. This year we decided to surprise her with a trip to the ocean. Well, I say surprise, but she hates not knowing what’s happening. As soon as we turned the car west she knew exactly what was happening. But! Little did she know we had one more trick up our sleeves: a picnic at the beach staring this vegan potato salad! I packed it in a real-life picnic basket, too.

The smile on her face was definitely worth the two-hour drive (during which I sat cross-legged in the back seat because the dog had claimed the entire trunk and other two seats, leaving only the floorboards to pack everything we needed for the day). She was so surprised when I told her it was vegan! She said she couldn’t tell the difference at all, and that she liked it very much.

Vegan Potato Salad Ingredients:

• Red Potatoes: I like using red potatoes for this recipe because you don’t have to peel them, and their skins add a nice color to the final dish. If you don’t have these or don’t prefer them, you can either use Yukon gold or fingerling potatoes or simply peel russets.

• Red Onions: I love red onions in potato salad because of the pop of color you get from them. They also provide a nice crunch and pop of flavor to keep the mixture from veering into the monotony that some salads can have. Just be sure to dice finely so that you don’t get a mouthful of raw onion!

• Vegan Mayonnaise: As I mentioned earlier, I just prefer vegan mayo in general. Of course, for this recipe to be vegan a mayo-substitute is required. Even if you aren’t vegan, I encourage you to try this recipe in its original plant-based form! 

• Lemon Juice: Don’t skip on this! Lemon juice is really what elevates this vegan potato salad and gives it the bright citrusy pop to cut through all the starch and fats. I used the juice of half a lemon; this brought the dish a lot of balance, but if you’d like to actually taste the lemon you could definitely do more. As always, taste as you go! 

• Garlic Salt: Every potato recipe needs salt, right? Why not add flavor at the same time? I decided to use a garlic and herb blend in this recipe just to give it that little extra something. 

• Fresh Dill: In my mind, there’s no such thing as too much fresh dill. I used an eighth of a cup here. The dill is really what makes this recipe amazing; fresh herbs are the best way to instantly wake up an ultra-creamy recipe, especially when paired with a bright citrus juice!

• Salt & Pepper: As per usual, salt and pepper to taste. I like a good amount of pepper on potatoes, so don’t be afraid to add a little more than you may normally! 

• (Optional) Mustard: I don’t prefer mustard in my potato salad, but I know it’s a pretty common ingredient in them. Don’t be afraid to reach for the fancy mustard here! Why not treat yourself?

How To Make Vegan Potato Salad:

• Cut 4 medium red potatoes into roughly bite-size pieces. You should end up with 4-6 cups of cut potatoes.
• Place in a pot, cover with water and bring to a boil.1.
• Simmer until fork-tender. It took my potatoes 10-15 minutes.
• While the potatoes are boiling, finely dice a quarter of one red onion. Remember that whatever size you make them will be how big they are in the final salad and we are not cooking them. How much raw onion are you willing to eat at once?
• Using a knife or herb scissors, mince the dill. 
• Cut a lemon in half for easy juicing.
• When the potatoes are fork-tender, drain them and let them cool slightly. 
• (Optional) If you’re using mustard, I recommend mixing it with the mayonnaise to ensure that they are equally distributed throughout the mixture.
• In a large mixing bowl, add the potatoes and one cup of vegan mayonnaise. Mix until homogenous.
• Take out one cup of the mixture and mash until smooth. Add back to the large mixing bowl and mix until thoroughly combined. 
•  Add in the juice of half of a lemon, the chopped red onion, the dill, and salt and pepper to taste. Mix to combine.
• If you have time, I highly recommend chilling prior to eating it! If not, dig in and enjoy it!

Yield: 4

Vegan Potato Salad

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This potato salad is simple, plant-based, and delicious! Made with fresh herbs, it’s the perfect addition to any picnic or potluck. This recipe also makes a great snack or side; it’s a truly delightful vegan comfort food!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 4 red potatoes
• ¼ red onion
• 1 cup vegan mayonnaise
• half of a lemon's juice
• garlic salt to taste
• ⅛ cup fresh dill
• salt and pepper to taste
• (optional) mustard to taste

Instructions

1. Cut 4 medium red potatoes into roughly bite-size pieces. You should end up with 4-6 cups of cut potatoes.
2. Place in a pot, cover with water and bring to a boil.
3. Simmer until fork-tender. It took my potatoes 10-15 minutes.
4. While the potatoes are boiling, finely dice a quarter of one red onion. Remember that whatever size you make them will be how big they are in the final salad and we are not cooking them. How much raw onion are you willing to eat at once?
5. Using a knife or kitchen shears, mince the dill. 
6. Cut a lemon in half for easy juicing.
7. When the potatoes are fork-tender, drain them and let them cool slightly. 
8. (Optional) If you’re using mustard, I recommend mixing it with the mayonnaise to ensure that they are equally distributed throughout the mixture.
9. In a large mixing bowl, add the potatoes and one cup of vegan mayonnaise. Mix until homogenous.
10. Take out one cup of the mixture and mash until smooth. Add back to the large mixing bowl and mix until thoroughly combined. 
11.  Add in the juice of half of a lemon, the chopped red onion, the dill, and salt and pepper to taste. Mix to combine.
12. If you have time, I highly recommend chilling prior to eating it! If not, dig in and enjoy it!

Notes

As always, make this recipe to your liking. Don't be afraid to add or substitute for what you have or what you like. I'd be interested to see what it would taste like if you swapped the lemon juice for dill pickle juice, maybe give that a try if you have it on hand! Yes, cooking is about eating, but it's also about having fun and being together! Grab your favorite kitchen-partner and have fun playing around with this recipe! Tag us on Instagram with your version of the creation; we'd love to see it!