Vegan Potato Salad – Creamy and Tangy!

Creamy tangy and satisfying vegan potato salad. This will make you very popular at the next picnic or barbecue, and no one will even know it’s vegan! 

Who doesn’t love potato salad? I mean… I definitely don’t know anyone who doesn’t love it. 

And there is no reason for vegans to miss out. 

This is not one of those vegan potato salads that just takes the classic version and uses vegan mayonnaise instead and voilá it’s vegan. Not saying there is anything wrong with that, it’s totally awesome to do that actually, but…our version is a little more unique. 

But let me tell you, everyone who has ever eaten it has practically swooned. And I’m not even joking! I actually hate the word swoon. Who swoons over food? Anyone who tries this potato salad – that’s who swoons over food! 

You will love this vegan potato salad, it is creamy, tangy, perfectly flavored and deliciously textured! And if you take this to the next barbecue you’re invited to, you’ll be super popular. You really will. 

How to make Vegan Potato Salad

Making it couldn’t be easier!

Peel and chop some potatoes, toss them in some olive oil and salt and pepper, get those roasting in the oven nicely and while that’s going on, you fry up some onion and garlic in a delicious marinade of soy sauce, maple syrup, dried rosemary and liquid smoke.

And then you throw together some vegan mayonnaise, dijon mustard, and white vinegar and whisk it together.

Add in the sticky onions and some chopped chives.

Add in your potatoes and gently fold it all in together and you have yourself the most divine vegan potato salad!

Vegan Potato Salad Q&A

How long does vegan potato salad last? It lasts around 4-5 days in the fridge. 

Can you freeze vegan potato salad? Not really. You can, but there is a high chance of things getting a bit too mushy when thawed. You have a high probability of more of a mashed potato situation going on than a potato salad situation. So ideally not. 

Does it travel well? Absolutely! This is the ideal salad to take along to that picnic or barbecue. Just remember though that if it’s with you outdoors then you want to consume it all in one day. 

You will love this vegan potato salad! It is:

• Creamy
• Tangy
• Hearty
• Satisfying
• Flavorful

Enjoy it at BBQs or picnics or wherever a potato salad is needed (i.e. pretty much anytime!).

More Vegan Salad Recipes!

1. Vegan Pasta Salad
2. Vegan Sweet Potato Salad
3. Vegan Caesar Salad
4. Vegan Kale Salad
5. Vegan Quinoa Salad
6. Vegan Couscous Salad

So let us know what you think of this vegan potato salad in the comments and please rate the recipe too, thanks! 

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Vegan Potato Salad

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★★★★★

5 from 5 reviews

• Author: Alison Andrews
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 mins
• Yield: 8

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Description

Creamy tangy and satisfying vegan potato salad. This will make you very popular at the next picnic or barbecue, and no one will even know it’s vegan!

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Ingredients

For the Potatoes:

• 10 Medium Potatoes (~4.8lb/2.2kg raw unpeeled weight)
• 1 Tbsp Olive Oil
• Sprinkle Salt
• Sprinkle Pepper

For the Onions/Garlic:

• 1 Medium Onion
• 1 tsp Crushed Garlic
• 1 tsp Olive Oil
• 2 Tbsp Soy Sauce*
• 2 Tbsp Maple Syrup
• 1 tsp Dried Rosemary
• 1/8 tsp Liquid Smoke

For the Mayonnaise/Topping:

• 1 cup Vegan Mayonnaise
• 1 and 1/2 Tbsp Dijon Mustard
• 1 and 1/2 Tbsp White Vinegar
• 1 Handful Chopped Chives

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Instructions

1. Preheat the oven to 390°F (200°C)
2. Peel and chop the potatoes and then add to a bowl with the olive oil and a sprinkle of salt and pepper and toss together until lightly coated in the oil. Place onto a parchment lined baking tray and bake in the oven at 390°F for 35 minutes until perfectly roasted. Remove from the oven and leave to cool.
3. While the potatoes are roasting, chop the onion and add to a frying pan with the garlic and olive oil. Add the soy sauce, maple syrup, dried rosemary and liquid smoke. Fry until the onions are soft and the sauce is sticky. Remove from heat and set aside.
4. Add the mayonnaise, dijon mustard and white vinegar to a bowl and whisk together. Add in the onions and chopped chives.
5. Add in potatoes and gently fold together, taking care not to break up the potatoes.

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Notes

*Use a gluten-free soy sauce or switch for tamari if you want this to be entirely gluten-free.

*Nutritional information is based on 1 serve of 8 which is a generous serving.

• Category: Side, Savory, Gluten-Free
• Method: Oven, Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 Serve (of 8)
• Calories: 379
• Sugar: 7.1g
• Sodium: 423mg
• Fat: 18.6g
• Saturated Fat: 1.5g
• Carbohydrates: 47g
• Fiber: 4g
• Protein: 5.5g

Keywords: vegan potato salad