This might very well be the simplest plant-based potato salad ever... make it in just 30 minutes! This classic plant-based potato salad recipe is a tried and true, comforting side dish to any summertime meal.

Potato salad has always been one of my favorite side dishes, but it's usually full of eggs and mayonnaise. I decided to create a super simple, plant-based version of classic potato salad so that everyone can enjoy this southern-style side.

This potato salad recipe is simple enough to make any day of the week but also can be customized with extra veggies and herbs. Make it your own and comment below on what you enjoy in it!

What You’ll Need

Kitchen Tools

Large Pot

Ingredients

Yukon gold potatoes 

Celery

Green onions

Sweet relish

Vegan mayo (or home-made mayo)

Dijon mustard, optional

Apple cider vinegar or lemon juice

How To Make This Potato Salad Recipe

Place potatoes in a large pot and cover with 1 1/2 inch water. Bring to a boil, reduce heat to a simmer and cook for about 15 – 20 minutes. Make sure they are just fork-tender. 

Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). 

Cut the potatoes into 1/2-inch cubes. 

In a small bowl, combine the relish, mayo, both mustards, and apple cider vinegar, and mix well. Option to add 2 tablespoons of water to thin.

In a large bowl (or pot you cooked the potatoes in) place the potatoes and pour the dressing over top and mix to combine.

Now add the chopped green onion and celery. 

Serve as is, or I recommend refrigerating for at least an hour before serving. Garnish with paprika, chives, parsley, dill, or anything else you’d like. 

Extra Vegan Potato Salad Recipe Suggestions

The great thing about this recipe is it's very versatile! You can add other ingredients, switch some ingredients, and change the consistency if you'd like.

I kept this recipe very simple so you can make a delicious and healthy potato salad any time without ever feeling confused, PLUS you can even add your own unique touch!

How soft should the potatoes be?

Potatoes should be slightly firm but fork tender. Overcooking will result in mushy potatoes that fall apart when mixing.

What can I top it with? 

I enjoy topping this vegan potato salad with paprika and chives, but you can use anything you’d like! Other toppings that go well are bell peppers, red onion, olives, cucumber, or radish. 

Some herbs that go well with it are parsley, chives, dill, cilantro and tarragon. I also highly suggest using celery seed if you have it (we just didn’t have it for this recipe). 

Can I make potato salad without mayo? 

Yes, you can use a tahini base of 1/3 cup tahini + 1/4 cup water; or make your own tofu mayonnaise. 

Can potato salad be frozen?

Although I don’t recommend it, you can save potato salad in the freezer. Make sure to store it in the freezer in an air-tight container. When thawing, be sure to let it thaw over time in your refrigerator and not thaw at room temperature or in the microwave, or else the consistency gets mushy.

How long can potato salad last in the fridge?

If stored in a sealed container in your fridge, potato salad can last up to 5 days.

What To Serve Potato Salad With

This plant-based potato salad goes really well with any mock barbecue meats or if you aren’t vegan, simply serve as a side with any type of sausages, wings, burgers, etc. 

The Simplest Plant-Based Potato Salad

This classic plant-based potato salad recipe is a tried and true, comforting side dish to any summertime meal. This easy potato salad is ready in less than 30 minutes and can be easily customized. Enjoy at a summertime potluck or barbecue! 

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 6

Ingredients

  

• 2 1/2 lbs. yukon gold potatoes
• 1/2 cup celery diced
• 1/2 cup green onions green parts only, diced
• 1/3 cup sweet relish
• 3/4 cup vegan mayo or home-made mayo
• 1 Tbsp yellow mustard
• 1 Tbsp dijon mustard optional
• 2 teaspoons apple cider vinegar or juice of 1/2 lemon optional
• salt & pepper to taste

Instructions

 

Potatoes

• Place potatoes in a large pot and cover with 1 1/2 inch water. Bring to a boil, reduce heat to a simmer and cook for about 15 – 20 minutes. Make sure they are just fork-tender.
• Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer).
• Cut the potatoes into 1/2-inch cubes.

Dressing

• In a small bowl, combine the relish, mayo, both mustards, and apple cider vinegar, and mix well. Option to add 2 tablespoons of water to thin.

Serving

• In a large bowl (or pot you cooked the potatoes in) place the potatoes and pour the dressing over top and mix to combine.
• Now add the chopped green onion and celery.
• Serve as is, or I recommend refrigerating for at least an hour before serving. Garnish with paprika, chives, parsley, dill, or anything else you’d like.

Video

Notes

*Store leftovers in an airtight container in the refrigerator for up to 5 days.

**If dressing is too thick, add a tad more water or lemon juice. If dressing is too thin, add more mayo.

Keyword Lunch Recipes, Potato Salad, Side Dishes, Summer lunch ideas, summer meals

How To Make Any Potato Salad Plant-Based

All you really need to do in order to make potato salad vegan is to replace the hard-boiled eggs and mayonnaise (some use miracle whip too). I genuinely don’t think you’ll even miss non-vegan potato salad! 

Other Plant-Based Side Dishes

Whole food, plant-based greek quinoa salad bursting with flavor! This quinoa salad is great to have on-hand (in the fridge) for any occasion. Picnics, water parks, road trips, camping, lake days, any of your Summer activities could be made better with some healthy, greek quinoa salad.

Wings, chips, dips, and more are always a must at any game day get-together. But what if you contributed this healthy, crispy yet tender cauliflower wing dish? Your friends would be shocked and inspired.