This vegan potato salad is the best thing you’ve ever tasted. What’s even better is that no one will be able to tell that 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 soon to be your new favorite.
How To Make Vegan Potato Salad
This is just a summary of the process. Full instructions and measurements can be found in the recipe card at the bottom of the post.
- Peel and chop potatoes and add them to a bowl with olive oil, salt and pepper and toss them together so that they’re lightly coated.
- Place them onto a parchment lined baking sheet.
- Roast in the oven at 390°F for 35 minutes until perfectly roasted.
- Add chopped onions to a frying pan with garlic and olive oil. Add soy sauce, maple syrup and liquid smoke. Fry until the onions are soft and the sauce is sticky. Remove from the heat and set aside.
- Add vegan mayonnaise, dijon mustard and distilled white vinegar to a bowl and whisk together. Add the fried onions and mix in.
- Add chopped chives and mix in.
- Now add your potatoes and gently fold them in and you have yourself the most divine vegan potato salad!
Make Ahead and Storage
You can absolutely make this potato salad ahead of time as the flavors blend beautifully in the fridge and if anything, it just gets even tastier! So if you need to make it the night before, that’s perfect.
Leftovers keep perfectly for 4-5 days in the fridge.
Freezing
It’s not entirely ideal for freezing. You can freeze it, but there is a high probability of things getting a bit too mushy when thawed. You might have more of a mashed potato situation going on than a potato salad situation. So ideally not.
More Vegan Salad Recipes
- Vegan Pasta Salad
- Vegan Sweet Potato Salad
- Vegan Caesar Salad
- Vegan Kale Salad
- Vegan Quinoa Salad
- Vegan Couscous Salad
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Potato Salad
Ingredients
For the Potatoes:
- 10 Medium Potatoes (4 ½ pounds / 2 kilograms raw unpeeled weight)
- 1 Tablespoon Olive Oil
- ⅛ teaspoon Salt
- ⅛ teaspoon Ground Black Pepper
For the Onions/Garlic:
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Olive Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Maple Syrup
- 1 teaspoon Dried Rosemary
- ⅛ teaspoon Liquid Smoke
For the Mayonnaise/Topping:
- 1 cup Vegan Mayonnaise (240g)
- 1 ½ Tablespoons Dijon Mustard
- 1 ½ Tablespoons Distilled White Vinegar
- ¼ cup 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 fried onions and chopped chives and mix in.
- Add the roasted potatoes and gently fold them into the sauce, taking care not to break up the potatoes.
Video
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.
- This recipe was first published in October 2015.
This was SO GOOD!! To the mayo mixture I also added about a tablespoon of liquid aminos and a a little bit of sriracha and it ended up being the best potato salad I’ve ever had!
Fantastic! Thanks so much Fiona!
Love the step by step directions. A wonderful side dish!
Thanks Mary!
Sounds delicious and easy. Can I substitute Braggs Liquid Aminos for the soy sauce?
Sure! 🙂
I don’t have vegan mayonnaise and it’s very hard to find where I live. Do you have the recipe for making vegan mayonnaise at home using soy beans or soy yogurt?
Hi Anjani, we do have a recipe for vegan mayo that’s made with oil. All the best! 🙂
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! 🙂
Hands down, the BEST potato salad I think I’ve ever had in my life! Thank you for sharing this recipe! ????
Thanks so much Cassandra!
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!