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Vegan Potato Salad

5 from 3 votes

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This Vegan Potato Salad recipe allows you to enjoy classic potato salad taste with a fraction of the calories of traditional potato salad. Only 7 ingredients, and it’s dairy free, egg free, gluten free, and oil free!

Bowl of potato salad and striped napkin on a wooden surface

Summer’s almost here and it will soon be picnic time! This plant based potato salad is a perfect side dish for all your picnics, cookouts, and potlucks. Or as a side for your burger or sandwich meals anytime.

This is such a great recipe for vegan potato salad! It tastes just as good as the classic potato salad, and it has been a hit at potlucks.

Forkfull of potato salad, with large bowl of potato salad in background

At one family gathering, my cousin’s wife asked who made the delicious potato salad. When she was told that I brought it, her response was, “No way! This can’t be vegan.” 

She was absolutely shocked when it was confirmed that yes, in fact, it was my vegan potato salad. She let me know that she just had to have the recipe.

Ingredients

Ingredients for potato salad
  • Potatoes – I chose yellow potatoes for this salad because I love their flavor and texture. Red or purple potatoes would also be good in this recipe. 
  • Vegan Mayonnaise – stores carry vegan mayos, but most of them are full of oil and quite expensive. I chose to use my  Tofu Cashew Mayonnaise in this salad.
  • Celery – I add some finely chopped celery to add a bit of crunch
  • Onion- I like to use finely diced sweet onion, but any onion is fine. I sometimes substitute green onions.
  • Yellow mustard – for some tang
  • Sweet Pickle Relish – I love the sweet pickle flavor added by the relish!
  • Kala Namak (black salt) – to mimic the egg flavor.

What is Kala Namak?

It is an Indian black salt from the Himalayan region of India. It is a volcanic salt, and has a distinctive sulfurous flavor and aroma. When added to vegan recipes, it mimics an egg yolk taste.

Instructions

Cook the whole potatoes in a large pot of water until they are soft. Cooking them with the peel on gives them a better texture because they don’t absorb as much water. Bring to a boil, then reduce the heat to medium to prevent the pot from boiling over.

When the potatoes are fork tender, drain them and run cold water over them to cool them down. 

When the potatoes are completely cooled, peel the potatoes, if desired. The peel will come off easily. Dice the potatoes into bite sized pieces.

Glass bowl of diced potatoes and striped napkin on wooden surface

Add in the celery and onion.

Large bowl of diced potatoes, celery and onion, and small bowl of potato salad dressing, on wooden surface with striped towel

In a small bowl, mix together the vegan mayonnaise, the yellow mustard, the relish, and the black salt.

Add the dressing to the bowl of potatoes and gently toss to coat the potatoes with the dressing. Add salt and pepper to taste. 

Bowl of Potato Salad with striped napkin in the background

Storing

This potato salad can be made in advance. The flavors actually improve after it has been refrigerated for a day. It should last in the refrigerator for 4 to 5 days.

Bowl of potato salad with striped napkin beside it

This oil free vegan potato salad is amazing! As good as any potato salad I’ve eaten, and you’ll never miss the oil or eggs. I hope you enjoy it as much as I do.

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Two images of potato salad with Pinterest title between them

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Overhead shot of bowl of potato salad
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5 from 3 votes

Vegan Potato Salad

This vegan potato salad is so delicious! With vegan mayonnaise, mustard, sweet pickle relish, celery, and sweet onion, it’s a perfect side dish for all your summer events!
Course Salad, Side Dish
Cuisine American, Vegan
Keyword Oil Free, Potatoes, Salad
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10
Calories 140.1kcal
Author Teresa Sklenicka

Ingredients

  • About 2 1/2 pounds of yellow, red, or purple potatoes
  • 1 cup Tofu Cashew Mayonnaise
  • ½ cup diced celery
  • ¼ cup minced sweet onion
  • 1/4 cup sweet pickle relish
  • 4 Tablespoons yellow mustard
  • 3/4 teaspoon black salt (kala namak)

Instructions

  • Scrub the potatoes, place them in a large pot of water, and boil the potatoes until they are fork tender.
  • Drain the potatoes and run cold water over them to cool.
  • Peel the potatoes, if desired, and dice them into bit sized pieces.
  • Mix together the ingredients for the dressing.
  • Place potatoes, onion, and celery in a large bowl and fold in the dressing to combine.
  • Cover bowl and chill in refrigerator.

Notes

Recipe keeps for 5 days in the refrigerator.

Nutrition

Calories: 140.1kcal | Carbohydrates: 27.4g | Protein: 4.7g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 424.8mg | Fiber: 3g | Sugar: 5.3g | Vitamin A: 150IU | Vitamin C: 17.3mg | Calcium: 30mg | Iron: 1.6mg

Nutrition calculations are approximate.

By on May 27th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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