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!
- Vegan Pasta Salad
- Vegan Sweet Potato Salad
- Vegan Caesar Salad
- Vegan Kale Salad
- Vegan Quinoa Salad
- 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
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8
Print Recipe
Pin RecipeDescription
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!
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
Instructions
- Preheat the oven to 390°F (200°C)
- 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.
- 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.
- Add the mayonnaise, dijon mustard and white vinegar to a bowl and whisk together. Add in the onions and chopped chives.
- Add in potatoes and gently fold together, taking care not to break up the potatoes.
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
When people say “best potato salad ever” I am interested but very skeptical, but after trying it, I have to say, they are not wrong. This is sooooo good. Thank you for an excellent recipe.
★★★★★
Thanks so much! 🙂
I love making this recipe! Just wondering, do you think I could make the dressing a day ahead of time? Thank you so much!
★★★★★
Hi Brione, so glad you like the recipe! You can definitely make the dressing in advance. It will keep very well in the fridge. 🙂
Thank you so much! Can’t wait to eat it again! 🙂
★★★★★
I just made this dish and it was sooo good! Thank you for all of your amazing recipes
★★★★★
Thanks so much Denise! 🙂
I agree with another reviewer… this is THE best potato salad ever! I’ve made it several times and have slightly tweaked now substituting the mayonnaise for natural soya yoghurt and I steam the chopped potatoes (in their skins) instead of roasting. It seems to keep them moist (sorry… I used the M word!) for longer in the fridge. Your recipes help my family (kids included) eat so well as vegans. Who says you can’t bring up kids on a vegan diet?! My kids are thriving and have never eaten so well! Thank you so much!
★★★★★
Thanks so much Satin! xoxo
Is this dish intended to chill before eating? Usually potato salad is cold, but I didn’t catch a mention of chilling it. Thank you!
Hi Vivi, we usually just serve it right away, but then there are leftovers and they go into the fridge and get served cold. So whatever way you prefer it, it definitely can be chilled first if you prefer it completely cold. Otherwise even if served right away it’s not hot, because it gets tossed with the cold dressing, so it’s more room temp rather than warm or chilled.
Just brought this recipe to a vegan BBQ and everyone loved it! I haven’t ventured out and made anything like this before, so I was pretty nervous. But it turned out amazing and everyone LOVED it! It didn’t stay around too long. Definitely keeping this recipe for the future!
★★★★★
Wonderful! So happy to hear that, thanks so much Brittney. xo
Hello! Should this be served cold or is it better served soon as it’s made? Thank you 🙂
You can serve it right away and it is totally delicious. But you can also refrigerate and serve later when it’s cold, either way is really good.
I can’t wait to make this, Ive been craving potato salad for ages, and all of the recipes on your blog rock! Thanks a bunch for making vegan food easy and fun with your stories and pictures. I love this blog!
★★★★★
Thanks so much Taylor! So happy you like the blog. 🙂 Hope you’ll love this potato salad.
This was the greatest potato salad I have ever had…not greatest vegan, or greatest veggie, the greatest ever. It was a huge hit and everyone wanted the recipe. Thanks!
★★★★★
That is THE best praise this recipe could ever receive! Thank you so much! So pleased it was a huge hit! 🙂
It was delicious! A really good makeover of a classic braai item.
★★★★★
Yay! So glad to hear that! Thanks for posting! 🙂
Any advice on best kind of potatoes to use? I usually use Yukon gold for potato salad
Yukon gold would be great! I have used different varieties when making this salad and all have turned out well! 🙂
I love this potato salad. It’s totally perfect. Best ever BBQ side!
★★★★★