Vegan Potato Salad

This vegan potato salad is a creamy, flavourful twist on a classic favourite. Made without dairy or eggs, it is tossed in my vegan mayo. Fresh herbs and crunchy shallots add extra texture and brightness, making it a refreshing side dish for any occasion. Whether for summer barbecues, picnics, or a light lunch, this potato salad is a real crowd-pleaser.

Creamy Vegan Potato Salad Recipe

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.

This vegan potato salad is incredibly versatile. For something similar, yet a bit different try my Curried Potato Salad, Crispy Potato Salad or Creamy Potato Salad.

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

What Types of Potatoes Work Best

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.

Watch How To Make This Vegan Potato Salad Recipe

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.

What to Pair This Vegan Potato Salad With

• Grilled Vegetables – Serve alongside charred asparagus, courgettes, bell peppers, or aubergines.
• Vegan Or Vegetarian Burgers – Enjoy with plant-based burgers made from black beans, lentils, or mushrooms.
• BBQ Tofu or Tempeh – The creamy potato salad pairs perfectly with grilled tofu or tempeh.
• Stuffed Peppers – A great complement to roasted bell peppers filled with quinoa, beans, or Mediterranean vegetables.
• Vegan Or Vegetarian Sausages – A perfect match for meat-free sausages, especially at summer barbecues.
• Fresh Green Salad – Balance the creaminess with a light, crisp salad of mixed greens, tomatoes, and cucumbers.
• Corn on the Cob
• Falafel Wraps – Serve as a side to warm falafel wraps.
• Soup and Bread – Pair with a vegetable soup and a slice of crusty sourdough for a comforting meal.

Common Questions About This Vegan Potato Salad

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!

Other things you might like

• Beetroot, Shallot and Goat Cheese Tatin [vegetarian]
• Cookbook Review : The Complete Guide to Vegan Food Substitutions
• Courgette Soup
• Kimchi and Eggs Flatbreads [ vegetarian]
• Grilled Halloumi Salad with Nectarines