Easy Vegan Potato Salad
Discover a quick, delicious, and healthy recipe for vegan potato salad. Made with fresh vegetables and tangy vegan mayo, it’s a perfect side dish for summer picnics, barbecues, and family meals.
Ingredients
Units
Scale
- 1 pound potatoes (about 4 medium sizes)
- 1 carrot
- 1/2 red onion
- 1 cup vegan mayo
- 1/4 cup mustard
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2–3 celery sticks (about 1 cup)
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
Instructions
- 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.
Notes
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.