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Vegan Potato Salad

Vegan Potato Salad

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


This vegan potato salad is pretty much the best thing you’ve ever tasted. And what’s even better is that no one will even be able to tell that it’s vegan!


For the Potatoes:

  • 10 Medium Potatoes (~4 and 1/2 pounds/2 kilograms raw unpeeled weight)
  • 1 Tbsp Olive Oil
  • 1/8 tsp Salt
  • 1/8 tsp Ground Black Pepper

For the Onions/Garlic:

For the Mayonnaise/Topping:


  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 the roasted potatoes and gently fold together, taking care not to break up the potatoes.


*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.

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


  • 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