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Vegan potato salad on a plate with a fork.
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5 from 2 votes

The Best Vegan Potato Salad (Easy and Creamy)

This is The Best Vegan Potato Salad ever! It's easy to make, super creamy, and ready in just 30 minutes with only 9 simple ingredients. Perfect for summer gatherings and picnics.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish, Side Dish
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 306kcal
Author: Iosune

Ingredients

For the salad:

  • 2 pounds potatoes Yukon Gold, or red potatoes, peeled and cut into 1-inch cubes (2.5 cm)
  • ½ cup red onions finely chopped
  • ½ cup celery finely chopped
  • ⅓ cup dill pickles finely chopped

For the dressing:

  • ¾ cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
US Customary - Metric

Instructions

  • Add the potatoes to a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, low the heat to medium-high, and cook for 15 minutes or until the potatoes are fork-tender.
  • Drain the potatoes and let them cool while you prepare the other ingredients.
  • Add the dressing ingredients to a large bowl and mix until well combined.
  • Add the potatoes, red onions, celery, and pickles, and stir until well combined.
  • Serve immediately or, for the best results, cover and refrigerate at least two hours before serving. It’s even better if you let it sit overnight.
  • Garnish with paprika, chives, dill, or parsley, if desired.

Notes

  • Choose the right potatoes. Choose waxy potatoes like Yukon Gold or red for a creamy texture and shape retention.
  • Cook the potatoes correctly. Cut into even-sized pieces and boil in salted water until tender, but do not overcook them.
  • Mind the consistency. Mash a portion of potatoes for creaminess, leaving the rest chunky for texture and visual appeal.
  • Don't rush the process. Take time to chop ingredients evenly for consistent texture in the salad.
  • Let it chill. Refrigerate the potato salad for a couple of hours to allow flavors to meld and dressing to coat the potatoes perfectly.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 30g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 462mg | Potassium: 694mg | Fiber: 4g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 31mg | Calcium: 31mg | Iron: 1mg