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    Home » salads

    Potato Salad (vegan)

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    Looking for a mayo-free, egg-free, vegan potato salad? This is it! It's got those classic potato salad flavors plus a subtle, lovely lemon essence. If you like an eggy texture, you're in luck: I've included a vegan "eggy" option! This whole food, plant-based recipe meets most dietary needs, including gluten-free, dairy-free, oil-free, and egg-free.

    Classic potato salad with green salad, dill, and hamburger buns surrounding it on a wood surface.

    The next time you head to a potluck picnic or family BBQ, share this tasty potato salad with your friends and family.  They may be shocked to learn that it's naturally nutritiously plant-based, but if you don't decide to mention that,  all they will really know is that you brought something truly delicious.

    Jimmy Fallon dreams of a potato salad without mayonnaise, and I've created this recipe with people like him in mind.  Mayonnaise, which is traditionally made with egg yolks, oil and vinegar, is not my thing, either.  I've been avoiding that white stuff on my sandwiches for years.  A classic potato salad like this would typically have mayo as its sauce base - but not here.  I've opted for plant-based whole food ingredients, which are more nutrient-dense, and while this potato salad reminds me of the traditional one I grew up with (which I loved even though it was made with mayo), the feedback I'm getting is that it's waaay more delicious.  And I have to agree.  I think Jimmy will love it, and I think you will, too.

    Ingredients and variations

    It may look like there are a lot of ingredients for this recipe, but they're mostly ingredients you probably have in your pantry. This really is an easy recipe!

    Potato salad dressing ingredients in small bowls on a distressed-wood background with a pink linen.

    For the salad

    Red and yellow potatoes have a nice texture for potato salad, though any savory potato will do. Pictured is a mix of yellow and russet potatoes. I like to leave the skins on for texture and nutrition.

    Pickles really add an important, zippy layer to this salad. I've suggested an amount, but really you can use as much as you'd like! This is a dill-based potato salad so I'd use dill pickles; it's a different potato salad with sweet pickles.

    Celery adds a nice crunch and melds well with the flavors of this salad. Slice it thin so that the celery is evenly distributed and not too overwhelming in each bite.

    Scallions, aka green onions, add a lot of flavor. For more flavor and less bite, use the dark green portions of the scallion. Be sure to wash inside the dark green tubes well, as they can be filled with dirt.

    For the dressing

    Cashews add so much creaminess, you won't miss the mayo! Be sure to soak them for at least two hours so they're nice and soft - that's how they blend up to be so creamy.

    Red onion or shallot adds lots of flavor to the dressing. Either will work well.

    Lemon zest adds that lovely lemon flavor, and while it's optional (some purists just want the classic potato salad flavor), I highly recommend it.

    Lemon juice brings a fresh tanginess.

    Apple cider vinegar also brings the tang - an important part of a potato salad.

    Fresh dill adds beautiful flavor and texture. Lovely as a topping in addition to being a recipe ingredient.

    Dijon mustard is another flavor that is part of a classic potato salad. It also adds to the color. In a pinch, another mustard like yellow could be used.

    Turmeric brings more of the traditional yellow that we're accustomed to seeing in a potato salad, traditionally created with egg yolk and mustard.

    For a more lemony, less vinegary flavor: Reduce the mustard by half and replace the vinegar with more lemon juice. Add more zest if you'd like, too - a lemony potato salad is a delicious option!

    For eggy potato salad

    A crumbled block of extra firm tofu provides that soft egg texture, and because it absorbs the flavors it's added to, it may not be recognized as tofu.

    To add an eggy flavor, you could sprinkle the tofu with kala namak, aka black salt. This type of salt has a sulphur-y flavor that passes for egg.

    If you're going for the egg option, be sure to make 1 ½ batch of the dressing instead of just one. This is important since the tofu will absorb dressing - we want to make sure there's plenty!

    Let's make vegan potato salad

    Now all we have to do is prep the salad ingredients and blend the dressing ingredients.

    Cooking the potatoes: While you can boil them whole and then chop them, I find it's best to chop them into bite size pieces first and then steam them. This helps the pieces stay in tact nicely.

    Once the salad ingredients are ready and waiting in a large bowl, simply fold the dressing into the salad until it's all covered in creamy goodness.

    Store in a sealed container in the refrigerator for a few hours before serving so the flavors have a chance to meld.

    Vegan potato salad packed into a storage container for refrigeration.

    Eggy potato salad option

    Crumble the block of tofu into the potato salad ingredients and then add the dressing. Chopping the tofu is another way to go. Remember to add the extra dressing!

    A small bowl of potato salad topped with pink micro greens with a block of tofu behind it.

    More summer recipes

    • Quick and Easy Spinach Salad with Vegan Bacon
    • Mango Salsa
    • Quick Strawberry Frozen Yogurt (vegan)
    • Quick & Easy Pina Coladas
    Classic potato salad veganized, topped with paprika and dill and surrounded by a green cucumber salad and hamburger buns.

    Vegan Potato Salad Recipe

    Serves:  About 12 side-dish servings Pre-soak Time:  minimum 2 hours Prep Time:  15 minutes Cook Time:  20 minutes Chill Time:  minimum 6 hours
    5 from 2 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Key Attributes: dairy free, gluten-free, mayo-free, oil-free, potato, vegan
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Cashew soak time: 2 hours
    Total Time: 2 hours 40 minutes
    Servings: 12
    Fiber: 2.5g
    Prevent your screen from going dark

    Equipment

    • steamer basket and pot, cooktop
    • blender preferably high speed, like Vitamix
    • large bowl
    • knife and cutting board

    Ingredients

    • 2 lbs potatoes yellow, red, other
    • 2 celery stalks
    • 1 ¼ cups pickle
    • ½ cup scallions sliced
    • salt & pepper to taste, optional

    Dressing

    • 1 cup cashews soaked at least 2 hours
    • ¼ cup red onion or shallot, coarsely chopped
    • ½ cup filtered water
    • 1 teaspoon lemon zest ideally heaping, about one medium lemon
    • 3 tablespoons lemon juice about one medium lemon
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons dijon mustard
    • 2 tablespoons dill fresh
    • ½ teaspoon turmeric

    For "Eggy" Potato Salad

    • ½ dressing ingredients additional make 1 ½ total of the dressing recipe
    • 1 block extra firm tofu drained and pressed
    • ½ teaspoon kala namak black salt, or more to taste

    Optional Toppings

    • capers
    • dill
    • paprika sweet
    • lemon zest
    • microgreens
    • scallions
    • chives

    Instructions

    • Cook potatoes: Wash the potatoes and remove any ugly spots. Peeling is optional. Chop them into bite sized pieces and steam in a steamer basket for 15 minutes, until a fork can go through them easily. Remove the steamer basket from the steamer pot and let the potatoes cool.
    • Prep the salad ingredients: Chop the pickles and slice the celery and scallions while the potatoes cook. Place them in a large bowl. If making the eggy option, crumble the tofu into the bowl and sprinkle with the black salt.
    • Blend dressing: Meanwhile, place all the dressing ingredients in a blender and blend on high until really smooth - a little longer than you might think; at least 30 seconds, depending on your blender. Add a little more water if necessary. This really works best with a high-speed blender that has a tamper to push ingredients so you don't end up adding too much water.
    • Combine the salad and dressing: Add the potatoes to the celery, pickles, and scallions, then add the dressing. Fold the ingredients carefully to combine until thoroughly coated in the dressing.
    • Chill: Chill the potato salad in the fridge for at least 2 hours so that flavors can combine. Best made the day before.
    • Serve: Enjoy cold with your favorite summertime meal.

    Notes

    Note: Kitchen times are approximate and will depend on various factors, like your personal kitchen speed and how many hands you have working with you. Cooking can become a centering experience that brings family together. I hope you enjoy the ride!
    Beautiful Ingredient offers nutritional information for recipes on this site as a courtesy. The calculations are automatically provided by an outside service, which at times may not have a reference for every exact ingredient precisely as intended.  Therefore, while accuracy is attempted, calculations should be considered rough estimates.
    Note: The nutrition calculations are for this recipe without the eggy option or toppings.
    This recipe can take less than the time indicated when prepping the dressing while the potatoes steam.
    Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

    More salads

    • Vegan Watermelon Salad (oil-free)
    • Hummus Lettuce Wraps with Crispy Chickpeas
    • Mango Taco Salad
    • Quinoa Tabbouleh Salad with Pine Nuts and Lettuce Wraps

    Reader Interactions

    Comments

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      Recipe Rating




    1. Cathy @ Planet Veggie

      July 28, 2016 at 9:55 am

      This looks amazing. I love trying out new vegan stuff. My anti-vegan boyfriend is away next week, which means I can be as vegan as I like 🙂

      Reply
      • Kari

        July 28, 2016 at 8:45 pm

        Ha! I wonder what he'd think of this potato salad? He could always have it as a side dish, too.

        Reply
    2. nadia@nadiashealthykitchen.com

      July 28, 2016 at 9:50 am

      I love that you used your own 'mayo' using cashews! Looks and sounds delicious 😀

      Reply
      • kari@beautifulingredient.com

        July 28, 2016 at 8:44 pm

        Thanks, Nadia - I love cashews for their creamy texture and neutral flavor - they worked well here!

        Reply
    3. nadia@nadiashealthykitchen.com

      July 28, 2016 at 9:50 am

      I love that you used your own 'mayo' using cashews! Looks and sounds delicious 😀

      Reply
      • kari@beautifulingredient.com

        July 28, 2016 at 8:44 pm

        Thanks, Nadia - I love cashews for their creamy texture and neutral flavor - they worked well here!

        Reply
    4. Nadia

      July 28, 2016 at 9:50 am

      I love that you used your own 'mayo' using cashews! Looks and sounds delicious 😀

      Reply
      • Kari

        July 28, 2016 at 8:44 pm

        Thanks, Nadia - I love cashews for their creamy texture and neutral flavor - they worked well here!

        Reply
    5. kari@beautifulingredient.com

      July 28, 2016 at 4:17 am

      Thanks, Diane!

      Reply
    6. kari@beautifulingredient.com

      July 28, 2016 at 4:17 am

      Thanks, Diane!

      Reply
    7. chris@thinlyspread.co.uk

      July 27, 2016 at 8:24 am

      Goodness, delicious AND beautiful! Fabulous - we really do eat with our eyes before we eat with our mouths and this would have me digging in!

      Reply
      • kari@beautifulingredient.com

        July 28, 2016 at 4:17 am

        Thank you, Chris - this is truly comfort food!

        Reply
    8. chris@thinlyspread.co.uk

      July 27, 2016 at 8:24 am

      Goodness, delicious AND beautiful! Fabulous - we really do eat with our eyes before we eat with our mouths and this would have me digging in!

      Reply
      • kari@beautifulingredient.com

        July 28, 2016 at 4:17 am

        Thank you, Chris - this is truly comfort food!

        Reply
    9. Chris @thinlyspread

      July 27, 2016 at 8:24 am

      Goodness, delicious AND beautiful! Fabulous - we really do eat with our eyes before we eat with our mouths and this would have me digging in!

      Reply
      • Kari

        July 28, 2016 at 4:17 am

        Thank you, Chris - this is truly comfort food!

        Reply
    10. Diane

      July 25, 2016 at 11:45 pm

      Love this recipe!!!!

      Reply
      • Kari

        July 28, 2016 at 4:17 am

        Thanks, Diane!

        Reply

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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!



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