This is the best vegan potato salad around; it has those classic flavors you’re looking for in a potato salad, with a creamy dressing that pairs perfectly with the potatoes. This is great served at a summer picnic, potlucks, or parties.
This creamy vegan potato salad is delicious whether you are vegan or trying to impress your non-vegan friends.
No one would ever be able to tell it’s vegan, except for the fact there are no eggs, but you won’t miss them!
I’m a big fan of potato salad, something about the creaminess all up in the potatoes makes it so tasty.
And maybe the fact that it screams summer to me.
I love summer barbecues, which this dish happens to be a star at.
We always have this side dish on the 4th of July.
Let’s talk about the recipe.
Can I make this ahead of time?
Yes, and I recommend that you do. It’s best to make this at least 8 hours before or the night before for the flavors to marry.
How do I store potato salad?
Store potato salad in an airtight container in the fridge until you’re ready to serve.
You can store the leftovers for 4-5 days in the fridge.
I would not recommend freezing it. Potato salad is best when it’s fresh.
What do you serve with this vegan creamy potato salad?
- Calico beans– these beans are sweet, delicious, and easy to make
- Corn on the cob
- Delicious vegan black bean burgers
- Store-bought vegan burgers
- Anything BBQ’d
- Classic lemonade
Recipe substitute questions-
What type of vegan mayonnaise is best?
We love Just Mayo, Best Foods Vegan Mayo, or Vegenaise.
The base of any good potato salad starts with the mayo.
There are a lot of great vegan mayo alternatives.
What are the best pickles to use in classic potato salad?
I always use dill pickles. If you like sweet pickles, you can use them, but I would stick with dill to get that classic flavor.
What are the best potatoes to use for potato salad?
This is going to depend on personal taste. My personal favorite is Yukon gold potatoes (yellow potatoes). It yields the creamiest, best texture potatoes.
You can also use red potatoes, baby potatoes, fingerling potatoes; these are all waxy potatoes that make for a better potato salad.
Waxy potatoes make for a better potato salad because they tend to be more creamy, hold their shape, and overall have less starch in them.
Russet potatoes are not the best option for potato salad because they tend to get a bit mushy after cooking.
What kind of onions work best?
White or yellow onions work best in this recipe. Red onion and green onions aren’t the best for this potato salad.
What ingredients do I need for this vegan potato salad recipe?
- ribs celery
- dill pickles
- vegan mayonnaise
- yellow mustard, prepared
- dill pickle juice
- white vinegar
- salt ( sea salt, or whatever you prefer)
- pepper, ground
- dill, dried
How do you make this classic vegan potato salad?
This traditional potato salad is such an easy recipe you will love it!
Let’s start with cooking the potatoes.
There are two methods here you can do to cook your potatoes for making this perfect side dish.
I prefer to cook them in the microwave because it makes the perfect tender potatoes.
However, I know not everyone loves the microwave. So, here are your two options.
- Cooking the potatoes in the microwave. To do this, I take 2-3 potatoes at a time depending on the size, clean them, poke holes in them, and then cook them for 3-5 minutes until they are cooked. Be very careful when removing them as they will be very hot. Let them cool on the counter to room temperature before removing the skins and cutting them into bite-sized potato pieces.
- Or you can cook them in a pot of water and not use the microwave. Follow the next set of directions below.
Take a large pot and place your cleaned and scrubbed whole potatoes in the pot, then cover them with cold water; you can add salt to the water for more flavor.
Let the water come to a boil on medium-high heat with the potatoes in the water, then turn down to medium.
Let the potatoes cook until they are fork tender.
Once cooked, strain them in a colander.
When they are cool enough to handle- remove the skins and chop them into bite-size pieces.
Let’s make the creamy dressing and get everything ready.
While the potatoes are cooking, you can start mixing the rest of the ingredients.
Take a large mixing bowl or whatever large bowl that works for you. Add your vegan mayo, pickle juice, white vinegar, yellow mustard, dried dill, salt, black pepper, and stir until combined.
Then take your chopped celery, chopped dill pickles, and chopped onion, and add it to your creamy mayo dressing mixture.
Stir everything, so it’s all nice and incorporated.
Set aside until the potatoes are ready.
Once the potatoes are cooled and chopped up, mix the potatoes into your mayo mixture.
The potato salad needs time for the flavors to develop.
Put in the fridge either all day or overnight for the best flavors.
Want some other vegan summer recipes?
- 2.5-3 pounds potatoes, any variety (around 6 russets)
- 2-3 ribs celery, chopped
- 1/2 cup dill pickles, chopped
- 1 1/4 cup vegan mayo
- 2 TB yellow mustard, prepared
- 1 TB dill pickle juice
- 2 TB white vinegar
- 1 tsp salt or to taste
- 3/4 tsp pepper, ground
- 1 tsp dill, dried
- 2 TB onion, chopped small
- Cook your potatoes. Fill a large pot with your cleaned and scrubbed potatoes, then cover them with water. Let the water come to a boil with the potatoes in the water, then turn down to medium. Let the potatoes cook until they are fork-tender. Once cooked, strain them in a colander. When they are cool enough to handle- remove the skins and chop them into bite-size pieces.
- You can also do this in the microwave if you prefer *I find the potatoes are usually perfectly cooked with the microwave method.
- While the potatoes are cooking, you can mix all of your ingredients in a large bowl. Stir everything, so it's all nice and incorporated. Set aside until the potatoes are ready. Once the potatoes are chopped up, mix the potatoes into your mayo mixture. The potato salad needs time for the flavors to develop. Put in the fridge either all day or overnight for the best flavors.
Nutrition Information:Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 510Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 822mgCarbohydrates: 57gFiber: 5gSugar: 6gProtein: 10g
The calories are computer generated and may not be 100% accurate.
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