This vegan potato salad recipe is just as tasty as the classic. Deliciously creamy, It is filled with fresh flavours.
This vegan potato salad recipe is just as tasty as the classic. Deliciously creamy, It is filled with fresh flavours. Quick and easy to make, it is perfect for picnics, barbecues, or simply as a side dish.
The potatoes are tossed in my simple vegan mayo, with dill and shallots. I am also adding some Dijon mustard for an extra-burst of flavour.
There are many ways you can make vegan mayonnaise at home. Instead of eggs, I like to use soya milk or aquafaba. For an oil-free mayonnaise you can also use cashews or avocado. Here are different vegan mayonnaise recipes you can try:
- Simple Vegan Mayo (with soya milk – used for this recipe)
- Vegan Aquafaba Mayo
- Vegan Mayo (with cashews)
- Avocado Mayo
This recipe calls for salad potatoes, but you can also use any variety of waxy potatoes (the ones that hold their shape once cooked) such as Jersey Royals, Fingerling, Red Potatoes, Baby Potatoes, or Yellow Potatoes. Do avoid using starchy potatoes as these will be too soft and mushy once cooked.
This vegan potato salad is incredibly versatile. For something similar, yet a bit different try my Curried Potato Salad or Creamy Potato Salad.
In this post
How to make this vegan potato salad
Ingredients needed and substitutions:
To make this recipe you will need:
- salad potatoes
- vegan mayo (or substitute with your mayo of choice)
- dill
- shallots
- Dijon mustard
- salt
Step 1: Cook the potatoes
Boil the potatoes in salted water for about 10 to 12 minutes until just cooked (they need to be tender but still retain a slight firmness). Drain, then set aside to cool down.
Step 2: Make the mayonnaise
In the meantime, make the vegan mayo as per this recipe.
Step 3: Chop dill and shallots
Finely chop the dill and shallots.
Step 4: Mix and serve
Mix the potatoes with the mayo, Dijon mustard, dill, and shallots. Season to taste. Serve cold or at room temperature.
Common questions about this vegan potato salad
This vegan potato salad will typically last 3 to 5 days in the fridge stored in an airtight container.
Yes, this vegan potato salad recipe can be made a day or two in advance. Make sure to give it a good stir before serving, and adjust the seasoning if necessary.
No, there is no need to peel the potatoes. Simply give them a good scrub and wash them under cold water to remove any dirt.
Watch how to make this vegan potato salad recipe
I hope you enjoy this vegan potato salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Vegan Potato Salad Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 kg salad potatoes
- 4 to 6 Tbsp simple vegan mayo (see note 1 for instructions)
- 20 g dill
- 2 large shallots (about 90 g / 3 oz)
- 1 tsp Dijon mustard
- Salt
Instructions
- Boil the potatoes in salted water for about 10 to 12 minutes until just cooked (they need to be tender but still retain a slight firmness). Drain, then set aside to cool down.1 kg salad potatoes, Salt
- In the meantime, make the simple vegan mayo (see note 1 for instructions).4 to 6 Tbsp simple vegan mayo
- Finely chop the dill and shallots.20 g dill, 2 large shallots
- Mix the potatoes with the mayo, Dijon mustard, dill, and shallots.1 tsp Dijon mustard
- Season to taste. Serve cold or at room temperature.
Video
Notes
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegan-potato-salad/
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