Easy Vegan Potato Salad Recipe – Healthy, Creamy & Perfect for Summer

Potato salad is a timeless dish at picnics, barbecues, and summer parties. This easy vegan potato salad offers a healthy twist on the traditional recipe. With creamy vegan mayo, mustard, and fresh veggies like carrots, celery, and red onion, it’s a crowd-pleaser that’s both nutritious and satisfying.

Whether you’re vegan or simply looking for a dairy-free option, this recipe is sure to become a staple in your summer menu.

The Healthy Ingredients in Vegan Potato Salad

This easy vegan potato salad is packed with nutritious ingredients that provide a range of health benefits:

Potatoes: Rich in carbohydrates, potatoes are an excellent source of energy. They also contain vitamin C, which helps boost your immune system and skin health.

Carrots: Carrots are packed with beta-carotene, which the body converts into vitamin A, promoting healthy vision, skin, and immune function.

Celery: A low-calorie vegetable high in fiber, celery supports a healthy digestive system and helps maintain hydration.

Red Onion: Red onions are rich in antioxidants, helping to protect the body from oxidative stress and support overall health.

Vegan Mayo: A dairy-free alternative that adds creaminess without the cholesterol or saturated fats found in traditional mayo.

This combination makes this potato salad not only delicious but also a nutritious side dish.

You will need:

• 1 pound potatoes (about 4 medium sizes)
• 1 carrot
• ½ red onion
• 1 cup vegan mayo
• ¼ cup mustard
• ½ tsp salt
• ½ tsp ground pepper
• 2-3 celery sticks, about 1 cup
• ½ tsp paprika
• ½ tsp garlic powder
• 1 tbsp olive oil

Step-by-Step Instructions for the Perfect Vegan Potato Salad

Follow these simple steps to make this creamy and tangy vegan potato salad:

Step 1: Cook the Potatoes and Carrots

• Peel and chop 1 pound of potatoes into bite-sized pieces.
• Boil or steam the potatoes until tender, about 10-12 minutes.
• Peel and chop 1 carrot into small pieces and cook until tender, about 7-8 minutes.
• Drain both and place them in a large bowl.

Step 2: Add the Vegetables

• Chop 2-3 celery sticks into small pieces.
• Thinly slice ½ red onion.
• Add the chopped celery and onion to the bowl with potatoes and carrots.

Step 3: Make the Dressing

In a separate bowl, whisk together:

• 1 cup vegan mayo
• ¼ cup mustard
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp ground pepper

Pour the dressing over the vegetables and toss gently to combine. Ensure everything is well-coated.

Step 4: Chill and Serve

• Cover the bowl and let the potato salad chill in the fridge for at least 1 hour before serving. This helps the flavors meld together and enhances the overall taste.

Tips for Making the Best Vegan Potato Salad & Creative Variations

Here are some useful tips to perfect your vegan potato salad:

Don’t Overcook the Potatoes: Cook the potatoes just until tender, but not mushy. Overcooking can result in a grainy texture.

Customize the Dressing: Add more mustard for extra tang or a teaspoon of lemon juice for added freshness.

Add Fresh Herbs: Try adding chopped fresh parsley, dill, or chives for extra flavor and a burst of green.

Make It Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.

Storing & Reheating Tips for Vegan Potato Salad

Storage: Keep the salad in an airtight container in the fridge for up to 4-5 days. The flavors deepen over time, making it a great make-ahead dish.

Freezing: While freezing is not recommended for the best texture, you can freeze the salad if needed. Just keep in mind that the potatoes may become a little mushy when thawed.

Reheating: Serve this salad chilled for the best flavor. If you prefer it warm, microwave individual portions for 30-45 seconds, but it’s traditionally served cold.

What to Serve with Vegan Potato Salad

Vegan potato salad makes a great side dish and pairs perfectly with many main courses:

• Grilled Veggies: Complement the creaminess of the salad with grilled zucchini, eggplant, or corn on the cob.
• Vegan Burgers: Serve this salad with a veggie or bean-based burger for a complete plant-based meal.
• BBQ Tempeh: Pair with BBQ tempeh or vegan sausages for a hearty, protein-packed meal.
• Fresh Green Salad: Balance the richness of the potato salad with a light, fresh green salad or tangy cucumber salad.

Vegan Potato Salad FAQs

Q: Can I make this salad ahead of time?
A: Yes, this salad is perfect for making ahead. It actually tastes better the next day after the flavors have had time to meld together.

Q: How can I make this salad spicier?
A: Add a dash of cayenne pepper or finely chopped jalapeños to the dressing for an extra kick.

Q: Can I use regular mayo instead of vegan mayo?
A: Absolutely! If you’re not following a vegan diet, feel free to swap regular mayo for the vegan variety.

Q: Can I add other vegetables?
A: Yes! Try adding sweet peas, cucumber, or cherry tomatoes to mix things up.

Now that you have the perfect vegan potato salad recipe, it’s time to make it! Whether you’re hosting a summer barbecue or just looking for a healthy side dish, this recipe is sure to impress. Don’t forget to share your results on social media and tag us – we’d love to see how you make it your own!

Love this recipe? Pin it to your Pinterest board for easy access when you need a healthy, delicious side dish at your next gathering!

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