Creamy Vegan Potato Salad

A classic potato salad reimagined in a vegan-friendly version, this creamy potato salad combines tender potatoes with a tangy, herb-infused dressing. Perfect for picnics, barbecues, or as a satisfying side dish, it delivers all the familiar flavors of traditional potato salad without any animal products.

Why You’ll Love This Recipe

This recipe offers the rich, comforting taste of a creamy potato salad while remaining entirely plant-based. It’s remarkably easy to prepare and relies on simple, wholesome ingredients. The addition of fresh herbs and a hint of mustard gives it a bright, zesty flavor, making it a crowd-pleaser at gatherings. Whether you follow a vegan diet or simply want a lighter take on your favorite side dish, this salad checks all the boxes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Recipe Card:

• 2 pounds baby potatoes (about 900 g), halved

• 1/2 cup vegan mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1/4 cup finely chopped celery

• 1/4 cup finely chopped red onion

• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)

• 2 tablespoons chopped fresh parsley

• 1 clove garlic, minced

• 1/2 teaspoon ground turmeric (optional, for color)

• Salt and freshly ground black pepper, to taste

directions

1. Place the halved potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes.

2. Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool until just warm.

3. In a separate bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, minced garlic, and turmeric (if using) until smooth.

4. Pour the dressing over the warm potatoes and gently toss to coat evenly.

5. Add the chopped celery, red onion, dill, and parsley. Season with salt and freshly ground black pepper to taste. Stir gently to combine all ingredients.

6. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld. Stir once more before serving.

Servings and timing

Servings: 6 as a side dish
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Add a splash of pickle juice or chopped dill pickles for extra tang.

• Stir in crumbled vegan bacon or smoky tempeh bits for a savory twist.

• Include chopped bell peppers or diced carrots for added color and crunch.

• Swap fresh dill for chopped chives or tarragon for a different herbal note.

storage/reheating

Store any leftover potato salad in an airtight container in the refrigerator for up to four days. Before serving again, give it a gentle stir to redistribute the dressing, and adjust seasoning if needed. This salad is best enjoyed chilled or at room temperature and does not require reheating.

FAQs

What type of potatoes are best for vegan potato salad?

Waxy potatoes such as Yukon Gold or baby potatoes hold their shape well after cooking. They also have a creamy texture that complements the dressing.

Can I make this salad ahead of time?

Yes. You can prepare the salad a day in advance and refrigerate it overnight. The flavors will deepen, resulting in an even tastier dish.

How do I prevent the potatoes from becoming mushy?

Be careful not to overcook the potatoes. Start checking for doneness around 12 minutes. They should be tender but still hold their shape when pierced.

Is there a substitute for vegan mayonnaise?

You can use a homemade cashew cream (blend soaked cashews with water, lemon juice, and a pinch of salt) or a dairy-free yogurt in place of vegan mayonnaise.

Can I skip the chilling step?

While you can serve the salad immediately, chilling for at least one hour helps the flavors meld and gives the dressing time to penetrate the potatoes.

How do I adjust the seasoning?

Always taste after tossing the potatoes with the dressing. Add extra salt, pepper, or vinegar in small increments until you reach your preferred flavor balance.

Is this recipe nut-free?

Yes, as written it is nut-free, provided your vegan mayonnaise base is also free of nut ingredients.

Can I freeze leftover potato salad?

Freezing is not recommended, as the texture of both the potatoes and dressing will change upon thawing.

What can I serve alongside this potato salad?

It pairs well with grilled vegetables, plant-based burgers, tofu skewers, or a fresh green salad.

How can I make the salad spicier?

Stir in a pinch of smoked paprika, a dash of hot sauce, or some finely chopped jalapeño to introduce heat.

Conclusion

This creamy vegan potato salad is a versatile, flavourful side dish that suits any occasion. With its simple preparation, fresh herbs, and tangy dressing, it’s destined to become a staple in your recipe repertoire. Enjoy it at room temperature or chilled, and explore the suggested variations to make it uniquely yours

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