This vegan potato salad is so simple, creamy, satiating and refreshing. It’s perfect to eat on the go, as a side or as the main dish. You’re gonna love it!
Potato salads are my favorite salads to eat on the go and they’re so satiating. There are so many dressings you can make, but I want mine to be creamy, especially for potato salads. We made a super creamy salad dressing for this recipe using our vegan aioli, although we omit the garlic and it’s so good.
This recipe is so versatile and always works, I promise. So don’t be afraid to change it, potato salads are always delicious and you can add any ingredients you like (veggies, spices, herbs, dressings, etc.), it’s gonna be awesome!
 
If you like this vegan potato salad, check out these potato recipes: vegan Olivier salad, fat-free French fries, tortilla or Spanish omelette, roasted pesto potatoes and roasted patatas bravas.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Potato Salad
- Prep: 10 mins
- Cook: 20 mins
- Total: 30 mins
- 2-4 1x
- Salad, Side dish
- Vegan, American
Servings 2-4 1x
This vegan potato salad is so simple, creamy, satiating and refreshing. It’s perfect to eat on the go, as a side or as the main dish. You’re gonna love it!
Ingredients
- 1 pound potatoes (450 g), we used red potatoes
- 1/2 cup chopped red onion (70 g)
- 1/2 cup chopped red bell pepper (70 g)
- 1/2 cup chopped vinegar pickles (35 g)
- 1 handful of chives, chopped
- 1 handful of fresh parsley, chopped
- 1/2 tsp paprika
For the dressing:
- 1/2 cup vegan mayo (100 g), we made our vegan aioli without the garlic, but you can also make our vegan mayonnaise
- 1 tbsp classic mustard
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Wash and chop the potatoes. Steam them for about 20 minutes or until they’re soft. You can peel them or boil them if you want.
- To make the dressing just mix all the ingredients until well combined.
- When the potatoes are cold, add them to a large mixing bowl with the rest of the ingredients (except the paprika) and the sauce and mix until well combined.
- Sprinkle the paprika on top.
- You can serve the salad immediately, but I prefer to keep it in the fridge until it’s cold.
- Store the potato salad in a sealed container in the fridge for up to 5 days.
Notes
- Use any type of potatoes you want.
- Feel free to add your favorite veggies, spices, herbs or even any other dressing.
- Lemon juice can be used instead of the vinegar.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 172
- Sugar: 4 g
- Sodium: 476.3 mg
- Fat: 5.8 g
- Saturated Fat: 1 g
- Carbohydrates: 25.6 g
- Fiber: 3.4 g
- Protein: 5.1 g
Potato can be replaced with cauliflower if someone is sensitive to or avoiding potatoes.
Hi Brenda, you can use cauliflower or avoid potatoes but the recipe won’t be the same. Have a nice day 🙂
I love potato salad and this recipe is wonderful!
I’m not sure what vinegar pickles are so I used cornichons as these are what seemed the closest thing here in France, is that all right?
Also, I wasn’t sure what Classic mustard is, but as my French’s mustard has ‘Classic’ on it I thought it was probably OK!
Even if these aren’t exactly right could you let me know? I’m sure I’ll be making this many, many more times!
Hi Dorothy! Thanks a lot 🙂 Yes, I think they’re the same. Use any mustard you want. Have a nice day!
Looks delish. After recently seeing Forks over Knives(after seeing What the Health) I’m definitely looking for more vegan ideas. Great recipes on your site. – Anna
Hi Anna! I love Forks Over Knives, it changed my life 🙂 Hope you enjoy our recipes!