Vegan Potato Salad

A summer menu isn’t complete without potato salad. Luckily, you can easily make a plant-based version with this vegan potato salad recipe.

Kirsten Nunez, MS

By Kirsten Nunez, MS

4 Ratings

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With ingredients like vegan mayo, mustard, and garlic powder, this easy-to-make side dish features the quintessential flavors of traditional potato salad.

Depending on the serving size, the following recipe can feed 6 to 8 people. But if you need to feed a big crowd, you can easily make a large batch. Just multiply all of the ingredients by two (or three).

Plus, like traditional potato salad, this dish can be customized as much as you like. For instance, you can add paprika or chili powder for that extra “oomph.” Another option is to incorporate vegetables like radishes, peas, or diced carrots. When it comes to potato salad, anything goes!

Kirsten Nunez

This vegan potato salad recipe calls for just 10 ingredients. You’ll need eight baby potatoes (about 2 pounds), apple cider vinegar, vegan mayonnaise, yellow mustard, pickles, green onion, celery, and spices. I used baby red potatoes, but you can use yellow ones too. If you don’t have apple cider vinegar, substitute with lemon juice or white vinegar instead.

Kirsten Nunez

Slice the potatoes in half. (If you’d like to remove the skin after boiling, skip this step. It will be easier to remove the skin off whole potatoes.)

Add the potatoes to a large pot and cover with water. Bring to a boil. Lower the heat to a simmer, cooking for 10 to 15 minutes or until the potatoes are tender. You should be able to easily pierce them with a fork.

Kirsten Nunez

While the potatoes are cooking, make the dressing. Combine the mayonnaise, mustard, and spices. You can adjust the ingredients according to your taste buds. Place in the refrigerator to let the flavors develop.

Kirsten Nunez

Drain the potatoes once they’re done cooking. Let cool. If you’re peeling the potatoes, you can do that now. Slice the potatoes into bite-sized pieces and place in a big bowl. Toss with vinegar or lemon juice.

Kirsten Nunez

Add the chopped celery, green onions, and pickles. Feel free to add more or less of these ingredients. Toss until combined.

Kirsten Nunez

Add the dressing and mix well.

Kirsten Nunez

Chill for at least 30 minutes before serving. Like traditional potato salad, this will help the flavors meld together.

Kirsten Nunez

We love eating this side dish with our jackfruit pulled pork sandwich and grilled Portobello burger. Yum!

What would you pair with this vegan potato salad? Let us know in the comments, below!

Vegan Potato Salad

Make a tangy and creamy vegan potato salad for your next summer gathering. Serve it with veggie burgers, wraps, and more!
Click stars below to rate, or leave a full review in the comments
4 Ratings
Print Rate it Now Pin Recipe
Course: Side Dish
Cuisine: American
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 6
Calories: 327kcal
Author: Kirsten Nunez, MS



  • Cut the potatoes in half and place in a large pot. Cover with water and bring to a boil. Lower to a simmer, cooking for 10 to 15 minutes or until tender.
  • While the potatoes are cooking, combine the mayonnaise, mustard, and spices in a bowl. Mix well and chill in the refrigerator.
  • Drain the potatoes and cut into bite-sized pieces. Place in a large bowl and toss with apple cider vinegar or lemon juice.
  • Add the celery, green onions, and pickles. Toss well.
  • Add the dressing and mix. Chill for at least 30 minutes.


Calories: 327kcal | Carbohydrates: 22g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Sodium: 724mg | Potassium: 467mg | Fiber: 3g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 20.7mg | Calcium: 24mg | Iron: 0.9mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!
Kirsten Nunez, MS

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