Vegan Potato Salad

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

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

Calories 369kcal

Author Sherri Hall

Equipment

Food Chopper

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.

Video

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