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Square photo of a bowl of vegan potato salad

Vegan Potato Salad

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 15 mins
  • Total: 30 mins
  • 4-6 1x
  • Main Dish, Side Dish
  • American
  • Vegan

Servings 4-6 1x

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Vegan potato salad, flavorful and super refreshing, perfect for the summertime! It is super easy to make and requires 30 minutes and affordable ingredients.


  • 2 pounds Russet, Yukon Gold or red potatoes (900 g), peeled and cut into 1-inch cubes (2.5 cm)
  • ⅔ cup vegan mayo (160 g)
  • 2 tsp yellow mustard
  • 2 tsp pickle juice, apple cider vinegar, or lemon juice
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ cup dill pickles (50 g), chopped
  • 4 green onions, finely diced
  • 1 celery stalk, finely diced
  • 6 oz firm tofu (170 g), diced, optional


  1. Add the potatoes to a large pot and cover with cold water. Bring to a boil and then cook over medium-high heat until fork-tender.
  2. Drain the potatoes and let them cool while you prepare the other potato salad ingredients.
  3. Add the vegan mayo, mustard, pickle juice, salt, pepper, garlic powder, and paprika to a large bowl and mix until well combined.
  4. Then add the potatoes along with all the remaining ingredients (pickles, green onions, celery, and tofu). Stir until well combined.
  5. Taste and add more seasonings if needed.
  6. Serve immediately or transfer the vegan potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
  7. You can also serve it with some vegan protein like fried tofu, baked tofu, tempeh, seitan, or even tempeh bacon.
  8. Keep the leftovers in an airtight container in the fridge for up to 5 days.


  • Use other types of potatoes if you can’t find Russet, Yukon Gold, or red potatoes, although these are the best choice.
  • Feel free to use any type of mustard, pickles, or onions.
  • Omit or add any veggies, spices, or herbs (fresh or dried) you like.
  • Add more or less vegan mayo if you want to.
  • Tofu is optional, but it’s a good source of plant-based protein and a great alternative to boiled eggs for a vegan version of the classic potato salad. Extra-firm tofu is also a good choice.
  • I added some paprika on top before serving, but that’s completely optional.


  • Serving Size: 1/6 of the recipe
  • Calories: 195
  • Sugar: 2.2 g
  • Sodium: 529 mg
  • Fat: 7.8 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 27.7 g
  • Fiber: 3.5 g
  • Protein: 5.6 g