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    Home » Sides

    Vegan Potato Salad

    Published: Jul 3, 2020 by Sherri Hall · This post may contain affiliate links.

    pin showing front view of potato salad in a red and white checkered bowl

    This simple vegan potato salad is perfect for all your summertime feasts from barbecues to picnics! Easily made oil-free when using our homemade tofu-based mayo or cashew mayo!

    Jump to Recipe
    front view of vegan potato salad in a red and white checkered bowl with a spoon in it

    Whether you're enjoying a backyard barbecue or a picnic at the park, there's one thing that's a given.

    You MUST have potato salad!

    Now, I don't know about you, but I really love creamy potato salads where some of the potatoes are kind of mashed up but some are still whole chunks.

    So in this potato salad recipe, I decided to "smash" some of the chunks of potatoes while leaving some of them intact.

    In my opinion, it helps the potatoes soak up all that creamy mayo goodness.

    overhead of potato salad in a bowl on a kitchen napkin with a spoon next to it

    Now, let's get to it!

    Ingredient highlights

    • Potatoes - Yellow potatoes, such as Yukon Gold, are creamy and perfect for dishes like potato salad.
    • Carrots - These add a nice sweet flavor to complement the tanginess of the mustard and spice of the white pepper.
    • Vegan Mayo - You can use store-bought such as Follow Your Heart or for the oil-free option, use our tofu-based oil-free vegan mayo or our cashew mayo.
    • Dijon Mustard - You can swap for spicy brown mustard or yellow mustard if you prefer
    • Chives - You can use either dried or fresh. If preferred, you can swap the chives for scallions which will provide a more "oniony" flavor.
    • Salt
    • White Pepper - You can substitute black pepper if you'd like, but the white pepper adds a nicer flavor for this particular salad in my opinion.
    • Paprika (for garnish)
    overhead of potato salad in a bowl with a spoon in it

    How to make this vegan potato salad

    If you are using our tofu-based mayo, make that first according to the directions in the oil-free vegan mayo post.

    I used the "super thick" version made with Mori-Nu extra firm silken tofu in these photos, but it works with soft or firm silken tofu as well.

    Refrigerate until ready to use.

    If you are using store-bought vegan mayo, skip to the next step.

    Peel the potatoes and cut them into small pieces similar in size.

    Add the cut potatoes to a pot.

    cut potatoes added to a pot

    Cover the potatoes with water and bring to a boil.

    Once the potatoes are boiling, lower the heat to medium-high and boil until fork tender, about 10-14 minutes.

    While the potatoes are cooking, peel the carrots and cut them into large pieces.

    Add them to a food chopper or food processor.

    carrot pieces in a food choppper

    Use the chop or pulse setting to finely chop them.

    chopped carrots in the food chopper

    Drain the potatoes in a colander and allow them to cool at room temperature for about 15-20 minutes. You don't want to add the vegan mayo when the potatoes are still hot.

    Transfer the potatoes to a mixing bowl.

    Cooked potatoes in a mixing bowl

    Add the chopped carrots, mayo, mustard, chives, salt and white pepper.

    carrots, mayo, mustard, chives, salt and white pepper added to potatoes in the mixing bowl

    Stir to combine.

    ingredients stirred into potato salad in the mixing bowl

    Use a fork to "smash" some of the potato chunks while leaving some intact.

    fork smashing some of the potatoes in the mixing bowl
    potato salad in mixing bowl

    Cover and refrigerate until ready to serve.

    Garnish with paprika right before serving.

    hands holding up a bowl of potato salad garnished with paprika

    What goes with potato salad?

    Pair this classic side with one of these dishes:

    • Buffalo Chickpea Burgers
    • Ranch Chickpea Veggie Burgers
    • Sweet Potato Black Bean Burgers
    • Marinated Tempeh
    • Baked BBQ Tofu
    • Vegan BLT Sandwich (in this tempeh bacon post)

    How long will it keep?

    Stored in an airtight container in the refrigerator, this potato salad will last for up to 3 days.

    front view of potato salad in red and white checkered bowl on a kitchen napkin

    You might also enjoy:

    • Vegan Dill Potato Salad
    • Southwest Lentil Pasta Salad
    • Hummus Pasta Salad
    • Avocado Pasta Salad
    overhead of potato salad in a bowl on a kitchen napkin with a spoon next to it
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Vegan Potato Salad

    This vegan potato salad is perfect for all your summertime feasts from barbecues to picnics! Easily made oil-free when using our homemade tofu-based vegan mayo or cashew mayo.
    Course Side Dish
    Cuisine American, Gluten-Free, Vegan
    Keyword BBQ food, dairy-free, egg free, gluten free, picnic food, potatoes, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Cooling Time 15 minutes
    Total Time 35 minutes
    Servings 5
    Calories 369kcal
    Author Sherri Hall

    Ingredients

    • 2 lb yellow potatoes
    • 2 medium carrots
    • ¾ cup store-bought vegan mayonnaise, use a soy-free brand if needed (OR for the oil-free option use one batch of our cashew mayo or our tofu mayo - I used the super thick version)
    • 1 ½ tablespoon Dijon mustard (use certified GF if needed)
    • 1-1 ½ tablespoon chopped chives, amount depending on preference (dried or fresh)
    • ¾ teaspoon fine sea salt or kosher salt, plus more to taste if desired
    • ¼ teaspoon white pepper
    • Paprika, to taste (for garnish)

    Instructions

    • Peel potatoes and cut into small pieces of similar size. Add the chopped potatoes to a pot. Cover the potatoes with water and bring to a boil. Once the potatoes are boiling, lower the heat to medium-high and boil until fork tender, about 10-14 minutes.
    • Drain the potatoes in a colander and allow them to cool at room temperature for about 15-20 minutes.
    • While the potatoes are cooking, peel the carrots and cut them into large pieces. Add them to a food chopper or food processor. Use the chop or pulse setting to finely chop them.
    • Transfer the potatoes to a mixing bowl and add the carrots, mayo, mustard, chives, salt and white pepper. Stir to combine. 
    • Use a fork to "smash" some of the potato chunks while leaving some intact. Taste test and stir in more salt if desired.
    • Cover and refrigerate until ready to serve. Garnish with paprika right before serving.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Food Chopper

    Notes

    Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition was calculated using store-bought vegan mayo. Using the oil-free mayo will have an effect on the calculation.

    Nutrition

    Calories: 369kcal | Carbohydrates: 37g | Protein: 4g | Fat: 22g | Saturated Fat: 2g | Fiber: 5g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    1. Christie

      July 03, 2020 at 5:17 pm

      5 stars
      This vegan potato salad sounds super delicious, easy to make with that helpful video and my husband will LOVE that it is easy! Thanks for sharing this one Sherri!

      Reply
      • Sherri Hall

        July 07, 2020 at 5:57 pm

        Thanks Christie! 🙂

        Reply

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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