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

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



  • 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)


  • 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.



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.


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