As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.
What makes this vegan potato salad the best? It’s all about balance and getting the details just right. A classic summer side dish your family will love.
Serve it at your next picnic, potluck, or gathering, and go home with an empty bowl. Dairy-free, egg-free & gluten-free.
Potato salads aren’t glitzy or glamorous. They’re not going to win any awards for innovation. So what makes this the best vegan potato salad? It’s all about balance.
The key to making a potato salad that really stands out is getting everything juuust right. It’s the Goldilocks of foodstuffs.
Here are my rules for the perfect vegan potato salad:
Mayo is a must.
There are vinegar-based potato salads out there, and more power to them. I’m happy to have a spoonful. But when I’m thinking of sandy beaches & grill-outs, I want a classic, mayo-based vegan potato salad.
With the advent of products like vegan mayo, making a vegan potato salad isn’t at all tricky. It involves the same steps as the ones you’ve made many times over for picnics and potlucks, but with one simple substitution. (As far as vegan mayonnaise goes, Vegenaise is my favorite.)
But don’t go overboard.
I want just enough mayo that the ingredients are incorporated and combined, but not so much that it’s soupy.
I start by cooking bite-sized pieces of peeled potatoes until they’re just a smidge past al dente. Once you’re able to stab it with a fork or feel the slightest firmness when you bite into it, go a minute longer, and drain.
(That said, be careful not to cook the potatoes too long. You don’t want the potato salad to move into mashed potato territory.)
Once the other ingredients have been added and the potato salad is done, the potato pieces should show some semblance of their former selves, but rounded at the edges. A perfect vegan potato salad has lumps and bumps, but creaminess too.
(Plus, that extra creaminess in the potatoes means less mayo can be used.)
Add some crunch for interest.
Break up all of that beautiful smoothness by adding a little bit of crunch by way of diced dill pickles & green onions. Dill pickle gives a garlicky, vinegary hit that makes this potato salad pop.
Green onions are especially nice because they don’t have the harsh edge of full-sized yellow onions.
Finish it with seasonings.
For seasonings, I go with a splash of dill pickle juice and stone ground mustard for vinegary bite, paprika, and just a pinch of dried dill.
(A person could certainly use fresh if they prefer, but I’m never able to finish the remainder of a bunch of dill. A little goes a long way for me. So for the small amount used, dried works just fine.)
Finally, I garnish it with a handful of chopped chives for color.
The proof is in the pudding… I mean, potatoes.
In addition to making this potato salad for me and David at home, I’ve had the occasion to serve it to plenty of guests recently – first for our vegan cookout and then again for a tiki party.
At the tiki party, there were about 20 people in attendance, and David and I were the only vegans in the bunch. I had multiple people coming up to rave about the potato salad. So you can feel totally at ease bringing this one to your family reunion at the park or grill-out with the co-workers.
Serve it with everything.
Potato salad goes with all of the summer foods – veggie burgers for vegan grilling, vegan chili dogs, picnic sandwiches, grilled tofu, vegan coleslaw, or smoky sweet vegan collard greens.
And since potato salad keeps well in the refrigerator, it’s an easy one to keep on hand for a fast side dish.
Who could be sad about potato salad? It’s cozy, comforting, and juuuust right.
The best vegan potato salad
Ingredients
- 2 pounds Russet potatoes peeled & chopped into roughly 1-inch pieces
- 6 Tablespoons vegan mayonnaise
- 3 green onions sliced with ends removed (about 1/3 cup)
- 3 Tablespoons diced dill pickles
- 1 1/2 teaspoons dill pickle juice
- 1 1/2 teaspoons stoneground mustard
- 1/2 to 3/4 teaspoon salt + extra for boiling water
- Pinch dried dill about 1/8 teaspoon
- Heaping 1/4 teaspoon paprika
- Optional: A handful of chopped chives for garnish
Instructions
- Fill a pot three quarters full of water, add a pinch of salt, and bring to a boil. Carefully add chopped potatoes to the water. Cook the potatoes on a low boil for 10 - 12 minutes, until the potatoes are just a tiny bit past al dente. (They should still have bite, so that they mostly keep their shape in the potato salad. However, a little bit of creaminess is good. Just don't let them get to mashed potatoes territory.) Start checking on the potatoes at 10 minutes, and drain when they have reached the right consistency. Set aside.
- In a large bowl, combine vegan mayonnaise, green onions, diced dill pickles, dill pickle juice, stoneground mustard, 1/2 teaspoon salt, and dried dill. Add the drained potatoes to the bowl and use a spoon to fully combine. Taste for salt and add more if necessary. Sprinkle paprika on top, cover, and refrigerate until cool.
- Before serving, garnish with chopped chives (optional).
Shell says
June 27, 2017 at 12:49 pmI’ve been looking forward to this post! I love to eat potato salad, but have never made it before. This recipe makes me want to give it a try.
Cadry says
June 28, 2017 at 9:54 amOh, that’s nice that you’ve been looking forward to this post! Potato salad is so easy to make and pretty fool-proof. Plus, if you like it a little bit different, it’s simple to make adjustments. It would be a good one to make with the girls since after boiling the potatoes, it pretty much just involves stirring in some additions.
Dianne says
June 27, 2017 at 1:24 pmThis DOES look like the perfect potato salad. Those potatoes look so fluffy!
Cadry says
June 28, 2017 at 9:54 amThanks, Dianne! I’m ready to make a big batch of it all over again.
Pixie @ Cheerfully Vegan says
June 27, 2017 at 3:05 pmI love to see how everybody makes their potato salad their own. It’s as different and individual as how everybody makes vegetable soup, or scrambled tofu! My daughter has stuck pretty close to mine, but I took things from my mother’s and my mother-in-law’s and combined them to make a new one. Yours sounds yummy! I’d not thought to use green onions before, or chives.
Cadry says
June 28, 2017 at 11:20 amYou’re so right! We all bring a little bit of our histories to potato salad. Plus, as our tastes grow and change, so do simple recipes like these.
Becky Striepe says
June 27, 2017 at 6:44 pmWow – this potato salad does sound stellar! I love that you use pickle juice. I’ve used it in sweet potato salad, but never with Russets. Something that needs to change, ASAP!
Cadry says
June 28, 2017 at 11:22 amYes, pickle juice has so much flavor, and it’s a lot more nuanced than dill on its own. The pickle flavor isn’t overwhelming here, but it does round things out a bit. (I served this potato salad to an avowed pickle hater, who loved it regardless.)
Amy Katz from Veggies Save The Day says
June 28, 2017 at 10:41 pmPickles AND pickle juice? I’m in! I actually haven’t found a potato salad that I truly love. This one may be it!
Cadry says
June 29, 2017 at 8:52 amThere you go! We can play to your pickle-loving sensibilities. 😀
Kathryn Grace says
June 28, 2017 at 11:51 pmAs Pixie says, it’s fun to see everyone’s version of the perfect potato salad. My mom always put pickle juice in her dressing too. So good! Me, I never met a potato salad I didn’t like. I have a favorite recipe, but I’ll nibble till the bowl is empty, if anyone leaves one lying around. 😊
Cadry says
June 29, 2017 at 8:53 amThat’s great, Kathryn. You sound like a true potato salad lover!
Sarah De la Cruz says
July 2, 2017 at 12:55 amThis looks so delicious! I, too, am a lover of potato salad! Can’t wait to try your recipe!
Cadry says
July 4, 2017 at 10:49 amI’m glad to hear it! I hope you love it as much as I do, Sarah!
Mandy says
June 16, 2018 at 4:06 pmI hope this comment goes through because I made this today!!! And it’s seriously AMAZING! Every year, for my husband’s birthday, he requests potato salad (mayo is a must) and I remember you posting this a while back. I am SO glad I went with your recipe because the addition of dill pickles and dill pickle juice took it to the next level of awesomeness! I doubled the recipe because we’re bringing it over to my parents house tomorrow for a Father’s Day/birthday celebration and I absolutely can’t wait for everyone to try it!! What’s most exciting is the fact that Willow has declined on eating or even trying potato salad, but today she gave it a try and loved it! I used what I had on hand, so we swapped in gold potatoes and red onion…and it worked perfectly. Fantastic recipe, my friend!
Cadry says
June 16, 2018 at 4:18 pmThanks for letting me know, Mandy! I’m so glad that you enjoyed it and the extra pickle goodness. I hope that it will be a hit at your Father’s Day/birthday celebration tomorrow! And how nice that Willow gave it a whirl and liked it. That’s great to hear!
Did the comment process give you any grief this time? You’re the second person who has told me she had troubles getting comments to go through. So I changed my approval process. Hopefully that helped!
Sam says
July 16, 2018 at 2:09 pmI’ve been looking for a good vegan potato salad for some time, this one finally hit the spot! Thank you so much for sharing!
Cadry says
July 16, 2018 at 2:11 pmI’m so glad to hear it, Sam! Thanks for letting me know!
Amy Katz says
September 2, 2018 at 12:43 pmI still love this potato salad recipe! The pickles and pickle juice really make it. I’ve also made it with other types of potatoes when I didn’t have any Russets, and it was still delicious.
Cadry says
September 7, 2018 at 10:22 amI’m so happy to hear that, Amy! Thanks for letting me know. 🙂
Hannah Dunn says
August 7, 2019 at 7:59 pmThe only vegan potato salad recipe I’ll ever need!
Cadry says
August 13, 2019 at 9:21 amThanks, Hannah! I’m so glad to hear it’s a favorite.