This easy vegan potato salad is made with vegan mayo, dill, celery, onions, and fresh parsley. It’s easy to whip up for any backyard BBQ or summer party!
Potato salad is one of my favorite summer side dishes (though I could also make it a meal). I like to keep it simple: potatoes, onions, celery, and fresh herbs in a mayo dressing. Not that nonsense with apples, raisins, or sweet relish. Sweet pickles in any form should be outlawed altogether.
This recipe is a version of the recipe my dad makes. We eat it at every family gathering in spring and summer, usually with fresh herbs from the garden.
It was fairly easy to veganize the recipe, swapping the mayo for vegan mayo, and using no eggs. I adjusted the amount of veggies to make up for leaving out an ingredient, and added the herbs to taste.
I prefer Yukon gold potatoes for this recipe, but you can use any kind of potatoes you have. You can even leave Yukon golds partially or fully unpeeled if you like since they have a thin skin.
I keep it simple when it comes to add ins for potato salad: onions and celery. My dad’s recipe calls for eggs, which I’ve replaced with tofu in the past, but now I just skip this step.
For the parsley and dill, fresh is best, but it’s okay to use dried dill. I wouldn’t recommend using dried parsley, however.
Peel the potatoes and place in a pot filled with water. Boil over medium heat for 15-20 minutes, or until soft when pierced with a fork.
Drain and let cool, then slice the potatoes into 1/2-inch cubes. You will have 5-6 cups of potato cubes.
Combine the vegan mayo, vinegar, sugar, pepper, and spicy mustard in a large mixing bowl and stir to combine.
Add the parsley, celery, chopped onion, and potatoes to the bowl and stir to coat the potatoes and veggies.
Add salt and pepper to taste, then chill for 1 hour before serving.
After chilling, the potatoes will have absorbed some of the mayo dressing, and become nice and cool. Scoop some in a bowl and enjoy while relaxing outside!
I recommend cooking the potatoes ahead of time so you don’t have to wait for them to cool when you’re ready to prepare the potato salad
Store the potato salad in an airtight container in the fridge. It will keep for up to a week (if it lasts that long).
While vegan mayo doesn’t have eggs in it, which is what makes potato salad left at room temperature go bad, it’s still a good idea to keep it in the fridge or use an ice pack.
- 5-6 medium potatoes
- 1 cup vegan mayonnaise
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 2 teaspoons spicy mustard
- 1 teaspoon dried dill, 1 tablespoon chopped fresh
- 1/2 cup chopped fresh parsley
- 1 cup sliced celery
- 1/2 cup chopped onion
- Salt and pepper, to taste
- Peel the potatoes and place in a pot filled with water.
- Boil over medium heat for 15-20 minutes, or until soft when pierced with a fork. Drain and let cool.
- Combine the vegan mayo, vinegar, sugar, pepper, and spicy mustard in a large mixing bowl and stir to combine.
- Slice the potatoes into 1/2-inch cubes. You will have 5-6 cups of potato cubes.
- Add the parsley, celery, chopped onion, and potatoes to the bowl and stir to coat the potatoes and veggies.
- Add salt and pepper to taste.
- Chill for 1 hour before serving.
- You can boil the potatoes ahead of time so you don't have to wait for them to cool.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 362Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 245mgCarbohydrates: 47gFiber: 5gSugar: 7gProtein: 5g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
🥗 More summer recipes
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