A vegan Potato Salad just the way you remembered it. Perfectly soft red skin potatoes mixed with fresh vegetables and herbs and tossed in a creamy zesty dressing for the perfect summer potluck dish.
Friday is the last day of school for the kiddos.
In past years this would set off my panic button but this summer I cannot wait! I have been working hard to get ahead here on MDV so that I can spend a lot of time relaxing and vacationing with my kids this summer. With beach days, backpacking and camping trips planned, a day trip to LA to see the Cubs play the Dodgers, and a trip to Minnesota to see some of my favorite people in the world, this summer is going to be all right!
And with summer comes vegan potlucks and barbeques. And with potlucks and barbeques comes vegan potato salad.
I think you’re going to love this potato salad. It’s refreshing, filling, and pairs perfectly with your barbecues, picnics, potlucks, and basically every other summer event I can imagine. My vegan potato salad is a spin off the classic dish you grew up eating. Filled fresh vegetables and herbs, such as red bell peppers, celery, dill and parsley and topped with a zesty vegan mayonnaise and white wine vinegar dressing, this is a recipe you’re going to want to keep on hand.
How to make vegan potato salad
Potato salad is a straight-forward salad with few ingredients. For that reason, we need to make sure that we treat all our ingredients just right.
Step one – chop and cook the potatoes
For this recipe, I use red skin potatoes. They hold together well and create a delicious base for this salad. Chop and boil the potatoes for 8-10 minutes, until they are easily pierced with a fork. Strain them through a colander and set aside.
Step two – prepare the vegetables and dressing
While potatoes are cooling, dice the vegetables and herbs. That’s the onion, celery, dill, and parsley. In a separate bowl, make the creamy dressing by combining the vegan mayonnaise, dijon mustard, white wine vinegar, and salt.
Best vegan mayonnaise for creamy potato salad
When I first went vegan, there was only one vegan mayonnaise option on the market. Now there are so many! My favorite brand is Just Mayo. You can find it with other condiments at your local grocery store. I love that this product is shelf stable (unlike other vegan mayonnaise), doesn’t cost more than egg-filled mayonnaise, and is super delicious. If you can’t find vegan mayo where you live, you can also make some at home following this recipe.
Step three – Toss it all together
Once your potatoes are cool, toss them with the vegetables, herbs, and creamy potato salad dressing. Place the salad in the refrigerator for at least 30 minutes to let the flavors marinate. When you’re ready to serve, remove it from the refrigerator and serve it with your favorite vegan potluck dishes.
Tips and Tricks for the BEST vegan potato salad
- It’s best to stay away from starchy potatoes, such as Russet. While they tend to be the popular choice for potato salad because they absorb flavor well, they also cook unevenly and fall apart easily, creating a mushy messy potato salad. Red skin and fingerling potatoes are my potatoes of choice. They are waxy enough to hold together when boiled and soft enough to absorb flavors well.
- Baking your potatoes just right is key. To ensure an even cook, don’t put your potatoes in cold water. Wait for the water to boil. More importantly, be careful not to under or overcook them. When ready, potatoes should be easily pierced with a fork but not so much that the potato falls apart when pierced. At that point immediately remove potatoes from water by straining the potatoes through a colander and rinsing them in cold water to stop further cooking.
- Before dressing the salad, let the potatoes cool first. If you toss a mayo-based dressed with hot potatoes, the mayo will melt and become oily. This may also cause the potatoes to fall apart. The vinegar is key to this salad. Since the potatoes and mayonnaise are fairly heavy foods, the vinegar provides a light contrast that brings out all the flavors and balances the salad perfectly. If you don’t have white wine vinegar you can also use apple cider or rice wine vinegar.
- Keep the salad chilled until ready to serve. When serving, top it with fresh dill and serve immediately. Uneaten potato salad can be stored in an airtight container in the refrigerator for up to 5 days.
More vegan summer potluck recipes
Summer is a time to gather with friends and eat. Besides this delicious creamy potato salad, here are a few of my other favorite summer potluck recipes:
- Grilled Pizza Margherita
- Vegan Strawberry Shortcakes
- Vegan Pasta Salad with Red Wine Vinaigrette
- Vegan Spring Rolls with Thai Peanut Dipping Sauce
- Vegan Taco Salad
Get all my vegan summer BBQ and potluck recipes here.
A vegan Potato Salad just the way you remembered it. Soft red skin potatoes mixed with fresh vegetables and herbs and tossed in a creamy zesty dressing for the perfect summer potluck dish.
Keyword: Vegan Potato Salad
Servings: 8 people
Calories: 184 kcal
Author: Sarah McMinn
- 4 medium red skin potatoes, cut into 3/4" pieces
- 1/2 red bell pepper, diced
- 1/2 large red onion, diced
- 2 large celery stalks, diced
- 1/4 cup fresh dill, de-stemmed and minced
- 2 tbsp. fresh parsley, de-stemmed and minced
- 1/2 cup vegan mayonnaise
- 2 tbsp. dijon mustard
- 2 tbsp. white wine vinegar
- 1 tsp. salt
Bring a large stock pot of water to boil and add the cubed potatoes. Boil the potatoes for 8-10 minutes, until a fork can easily pierce through the potato pieces.
Once tender, strain the potatoes through a colander and rinse with cool water. Set aside to let cool completely.
While potatoes are cooling, dice the vegetables and herbs.
In a small bowl combine vegan mayonnaise, dijon mustard, white wine vinegar, and salt.
Once potatoes are cool, transfer to a large salad bowl. Mix in vegetables and herbs. Once combined, toss with the mayonnaise-based dressing until evenly coated.
Refrigerate for at least 30 minutes to let the flavors marinate. Keep in the refrigerator until ready to serve.