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!
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.
Now, let's get to it!
- 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.
- 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)
How to make this vegan potato salad - step by step
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.
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.
Use the chop or pulse setting to finely chop them.
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.
Add the chopped 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.
Cover and refrigerate until ready to serve.
Garnish with paprika right before serving.
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.
You might also enjoy:
- Vegan Dill Potato Salad
- Vegan Macaroni Salad
- Southwest Lentil Pasta Salad
- Hummus Pasta Salad
- Avocado Pasta Salad
Vegan Potato Salad
- 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 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)
- 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 for this recipe)
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