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Rachel White

Classic Vegan Potato Salad

Classic Vegan Potato Salad features tender potatoes tossed in a creamy tangy dressing with herbs and crunchy vegetables. It is perfect for cookouts, lunches, and make-ahead gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb yellow potatoes cubed
  • 1 2 cup celery diced
  • 1 3 cup red onion finely diced
Dressing
  • 1 cup vegan mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp pickle relish
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill chopped
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Pot
  • Knife
  • Colander
  • Freezer
  • Scoop
  • Tray
  • Measuring Spoons

Method
 

  1. Boil potatoes in salted water until fork tender but not falling apart. Drain well and cool slightly.
  2. Whisk mayonnaise, mustard, relish, vinegar, dill, salt, and pepper until smooth and creamy.
  3. Add warm potatoes, celery, and onion to a large bowl. Fold gently to avoid breaking pieces.
  4. Pour dressing over potatoes and stir until evenly coated. Taste and adjust seasoning.
  5. Chill at least 1 hour for best texture and flavor. Serve cold.

Notes

For softer texture, dress potatoes while warm; for firmer bites, chill potatoes first. Freezing is not recommended because dressing can separate. Fold gently during assembly to keep chunks intact. Customize with paprika, parsley, pickles, or scallions. Store covered in the refrigerator up to 4 days.