Best Vegan Potato Salad

It’s officially bbq season and here is a delicious Vegan Potato Salad for all your summer needs! This recipe is creamy, wholesome, herby, zingy and refreshing. The recipe is gluten-free, oil-free and vegan (of course!) It’s so easy to make and the ingredients are simple. 

Expect tender potatoes, with a creamy citrus dressing, fresh herbs and a little crunch from red onion and celery. Certainly, it’s the BEST vegan potato salad you’ll try. 

So, let me tell you exactly how to make it. 

Vegan Potato Salad Recipe

This recipe is: 

• creamy
• made with wholesome ingredients
• fresh and herby
• zingy
• gluten-free
• oil-free
• easy to make
• perfect for summer bbq’s

This is a staple potato salad recipe that you can count on. The marraige of tender potatoes, creamy dressing, and crunchy red onion and celery is heaven. 

Plus, it’s healthy, gluten-free, oil-free and vegan – so everyone can enjoy it! 

How to make Vegan Potato Salad

It is so easy to make this vegan potato salad recipe. Anyone can do it! Which is why I have given it my newbie cook stamp of approval. 

We will begin by boiling the potatoes in a large pot. They take only 5 minutes to cook. Strain and rinse with cool water. Then add to a large mixing bowl.

Next, we will add the remaining ingredients: celery, red onion, and fresh dill. Prepare the creamy dressing and pour over top. Toss everything to combine. 

And that’s all there is too it folks! (Told you it was easy).

You can serve this potato salad immediately, or chill in the fridge until ready to eat. 

How long does this vegan potato salad keep?

This recipe will keep for up to 5 days! Store in the fridge in an air-tight container. This also means that you can prepare this potato salad recipe in advance for an upcoming bbq, and whip it out in a flash. 🙂

what kind of potatoes are best for potato salad?

The best kind of potatoes to use for potato salads are the red ones. That’s because red potatoes hold their shape well when cooked.

Red potatoes are more waxy and less starchy. They have a creamier, firm flesh, and thinner skin than starchy potatoes. All-in-all, they are perfect for making potato salads.

You can also use yellow or white potatoes for this recipe. (I’m all about using what you have on hand). However, the outcome might be a potato salad that’s a little more mushy in texture, since white and yellow potatoes have a higher starch content and soften more easily.

If you’re interested, here’s an article from Martha Stewart on Starchy vs. Waxy potatoes.

Other recipes you might like:

If you’re digging this vegan potato salad recipe, you might also like these:

• Best Oven Roasted Potatoes
• Crispy Smashed Potatoes
• Baked Sweet Potato Wedges
• Vegan Caesar Salad

So there we have it! An easy and creamy vegan potato salad recipe that everyone can get on board with! I love to make this recipe as a summer bbq side dish. It’s a huge hit in our family. Plus. it’s a wholesome recipe that you can feel good about having a second helping of.  

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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5 from 1 vote

Creamy Vegan Potato Salad

This vegan potato salad is creamy, wholesome, herby, zingy and refreshing! The recipe is gluten-free, oil-free and vegan (of course!). It's so easy to make and the ingredients are simple.

Category Salad, Side Dish

Cuisine American, gluten-free, grain-free, nut-free, oil-free, soy-free, sugar-free

Prep Time 15 minutes

Cook Time 10 minutes

Servings 6 people

Author Hannah Sunderani

Ingredients

• 2 lbs red potatoes cut into 1 ½ inch pieces
• 1 tsp fine sea salt
• 2 stalks celery thinly sliced
• 1/2 red onion thinly sliced
• 1/4 cup dill tightly packed, chopped

Creamy Dressing:

• 1/2 cup coconut yogurt
• 1/4 cup lemon juice or apple cider vinegar
• 2 cloves garlic finely chopped
• 2 tbsp Dijon mustard
• 1 tsp maple syrup
• 1/4 tsp fine sea salt
• 1/8 tsp ground pepper

US Customary - Metric

Instructions

• In a large pot add the chopped potatoes and sea salt. Fill with water to be 1-inch above the potatoes and bring to a boil on high-heat. Reduce to a simmer on medium-high heat and cook the potatoes until fork tender, about 5 minutes. Strain and rinse with cold water. Transfer to a large mixing bowl. Add the celery, red onion and dill.
• In a small bowl, whisk together the Creamy Dressing: coconut yogurt, lemon juice, garlic, Dijon mustard, maple syrup, sea salt andpepper. Pour the dressing over the potato mixture and stir to combine.

Notes

Potato salad can be served immedietly, or chill in the fridge until ready to eat. 

I recommend using red potatoes for this recipe as they hold their shape when cooked. You can also use white or yellow potatoes, but their high starch content may make the potato salad a little mushy in texture. 

Recipe will keep for 5 days. Store in the fridge in an air-tight container. 

Nutrition

Calories: 180kcal | Carbohydrates: 37g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 640mg | Potassium: 1539mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8485IU | Vitamin C: 114mg | Calcium: 278mg | Iron: 8mg

Approvals

 

Allergies

VEGAN – GLUTEN-FREE – GRAIN-FREE – OIL-FREE – NUT-FREE – SUGAR-FREE – SOY-FREE

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