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.
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 is getting everything juuust right. It’s the Goldilocks of foodstuffs.
My rules for the perfect vegan potato salad
Mayo is a must
There are vinegar-based spud 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 the classic, mayo-based variety.
With the advent of products like eggless 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.
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 dish 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 dill if they prefer. Personally, 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.)
How to make this recipe
For the dressing, combine the following ingredients:
- Vegan mayonnaise
- Green onions
- Diced dill pickles
- Dill pickle juice
- Stoneground mustard
- Dried dill
Do I have to peel the potatoes?
What to serve with it?
This easy side dish goes with all of the spring & summer foods:
- Grilled Portobello mushrooms
- Vegan fried chicken
- Vegan chili dogs
- Vegetable sandwich
- Vegan BBQ sandwich
- Grilled tofu
- Vegan coleslaw
- 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. It’s cozy, comforting, and juuuust right.
The best vegan potato salad
- 2 pounds Russet potatoes peeled & chopped into roughly 1-inch pieces
- 6 Tablespoons vegan mayonnaise
- 3 green onions sliced with ends removed (about ⅓ cup)
- 3 Tablespoons diced dill pickles
- 1 ½ teaspoons dill pickle juice
- 1 ½ teaspoons stoneground mustard
- ½ to ¾ teaspoon salt + extra for boiling water
- Pinch dried dill about ⅛ teaspoon
- Heaping ¼ teaspoon paprika
- Optional: A handful of chopped chives for garnish
- 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, ½ 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).
Content and photos updated April 2020. Originally posted June 2017.