Vegan Potato Salad
Make this summer Vegan Potato Salad that’s so creamy and yummy. It’s a picnic-worthy dish made with potatoes and a sweet mustard sauce.
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When I became vegan about 100 years ago (slight exaggeration), one of the first dishes I veganized was my mom’s recipe for classic potato salad. Because it’s the best recipe ever, I had to make Mom’s potato salad vegan!
Mission accomplished!
Reader Reviews
★★★★★
Marsha
As usual your recipe for this potato salad was AMAZING. It has been a long 3 years without one of my favorite foods. Also, it was my first time making Tofu Scramble so I ate a spoonful and looks like I have a breakfast food I have also been missing. You are making my vegan lifestyle more varied and delicious every day.
Watch How to Make This Vegan Potato Salad
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Red potatoes — I think these are the best potatoes for potato salad because they keep a relatively firm texture after being cooked.
- Red onions — I like using red onions because they have a more subtle flavor. My family is picky about their onions and I’ve found red onions work best for potato salad recipes.
- Tofu scramble — Using this simple 10-Minute Tofu Scramble creates an egg-like consistency and adds plant-based protein.
- Vegan mayo — Be sure to use a plant-based mayo, such as Just Mayo, Hellman’s Vegan Mayo, or Vegenaise.
- Yellow mustard — You can use either brown or yellow mustard
- Pickles — Use sweet or dill pickles, based on your preference.
- Agave nectar — I use agave, but you can substitute sugar or maple syrup.
What Potatoes Are Best for Potato Salad?
Red potatoes are considered waxy potatoes and are perfect for potato salad. They have thin skins and less starch than russet potatoes. The low starch level helps them maintain their shape when boiled, and the thin skin means you don’t have to peel them to make potato salad. Avoid potatoes with green splotches as they will be bitter. On the opposite end of the spectrum, wrinkly potatoes with sprouted eyes are past their prime.
I leave the skins on the potatoes. There are a lot of nutrients there, and we love the skins. In fact, I even leave the skins on for our Vegan Mashed Potatoes too. Besides, it makes it easier to chop them.
How to Make Vegan Potato Salad
- Cook the potatoes until they are fork-tender.
- Place the chopped onion in a lidded container, large enough to hold the finished potato salad.
- Drain the potatoes and pour them over the onions, and place the lid on the container to seal it. That will allow the onions to soften with the hot potatoes.
- Make the mustard mayo sauce in a small bowl and stir it with the potatoes.
- Add the scrambled tofu and stir some more until everything is well-combined.
If you prefer a savory potato salad, simply reduce the amount of agave nectar and use dill pickles in place of sweet pickles in this recipe.
Notes from the Kitchen
- Adding tofu scramble takes the place of boiled eggs, adding both texture and flavor
- Using sweet pickles adds hints of sweetness and crunch to every bite
- Red potatoes with the skins on make this potato salad colorful, easy to make, and absolutely delicious
- One of my favorite tricks for potato salad is pouring the hot potatoes over chopped onions to tenderize the onions slightly.
How Long to Boil Potatoes for Potato Salad?
Depending on how big your potato pieces are, you should boil potatoes for 8 to 12 minutes. Stick a fork in one of the potatoes to test for doneness. The potatoes should be just fork-tender. You don’t want to cook them so long that they start to fall apart.
Marly’s Tips
Here are some expert tips to make a perfect batch of dairy-free potato salad every single time:
- Be careful not to overcook the potatoes — you want them to be just fork-tender. If they cook too long, they get mushy
- Make this recipe ahead of time because it tastes better cold (it needs at least an hour in the fridge)
- Make it without mayo by using vegan sour cream or plain vegan yogurt in place of mayo
- Add finely-chopped celery for a bit of crunch
- Top the finished potato salad with cherry tomatoes and red onion slivers for a dramatic presentation
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Vegan Potato Salad
Ingredients
- 5 to 6 small to medium red potatoes with skins, chopped
- 4 to 5 cups water
- ½ cup red onion , finely chopped
- 1 batch 10-minute Tofu Scramble
- 1 cup vegan mayo
- 3 tablespoons mustard
- 3 tablespoons sweet pickles chopped
- 3 to 6 tablespoons agave nectar depending on how sweet you like it
- Optional: add a tablespoon of vinegar (apple cider, white wine, or even the juice from your jar of pickles)
- Optional – chopped celery
Instructions
- Place the chopped potatoes in a pan. Pour in the water and bring to a boil. Cook until the potatoes are fork tender.
- While you're waiting for the potatoes to cook, place the chopped onion in a lidded container, large enough to hold the finished potato salad. I used a large, round pyrex dish.
- When the potatoes are done, carefully pour them into a strainer to remove excess liquid. The water will be hot so be careful. When the potatoes are drained, pour them over the onions, and place the lid on the container to seal it. That will allow the onions to soften with the hot potatoes.
- Hopefully by now you've already prepared your Tofu Scramble, but if you haven't, now's a good time to do that.
- In a small bowl, combine the mayo, mustard, vinegar, and sweet pickles. Stir to combine. Add one tablespoon of sugar, stir, and then take a little taste to see if it meets your expectations of sweetness. Some people, like my mom, like their potato salad a little more on the sweet side. Continue adding sugar, one tablespoon at a time (or leave it as is until you get it just right).
- If you'd like, go ahead and add some finely chopped celery to the mix. It can make for a crunchier potato salad, but I'm not so certain I prefer the distraction from the potatoes. What I really like is adding a teaspoon or os of celery seed so I can have a little of the flavor of celery without all that annoying crunching. If you'd like to give that a try, add 1 teaspoon of celery seed to the mayo mixture.
- Pour the mayo mixture over the potato salad and give it a good, gentle stir, being careful not to mash the tender potatoes. (They can be so sensitive!) Add the scrambled tofu and stir some more, until everything is well-combined.
- Refrigerate, preferrably an hour or two before serving.
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Video
Notes
Best Potatoes for Potato Salad
- Red potatoes – I prefer to use red potatoes because you can leave the skin on which is more nutritious and reduces food waste.
- Yukon gold potatoes – Another great option is the yukon gold which you can also leave the skin on.
- Russet – If you’re using white potatoes, you will want to skin them because the skins are too fibrous.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Veggie Picnic Recipes
Serve your vegan potato salad with these Black Bean Sweet Potato Burgers for a plant-based feast.
I love family picnics, but do you have to give it up after going vegan? The answer is no! Here are some favorite vegan picnic recipes:
However, if you’re looking for a dish that will get your family excited for the next veggie barbecue or picnic, this simple vegan potato salad needs to be on your list.
That’s it for this vegan potato salad. Enjoy!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
14 Responses to Vegan Potato Salad
Rate / Comment
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Thanks for vegan potato salad recipe.
You’re so welcome!
Hello Marly,
As usual your recipe for this potato salad was AMAZING. It has been a long 3 years without one of my favorite foods. Also, it was my first time making Tofu Scramble so I ate a spoonful and looks like I have a breakfast food I have also been missing. You are making my vegan lifestyle more varied and delicious every day.
Thank you so much Marsha! I’m so glad you loved this vegan potato salad recipe! I think that tofu scramble really makes it the best! Here’s to delicious vegan recipes!! 🙂
Your recipe sounds very tasty and I’ll be trying it out soon. But I did also want to mention a few other recipes you might like: I made one with a creamy cashew dressing, I veganized my mother-in-law’s German Potato Salad, and I’ve made one with oil and vinegar dressing, so you don’t need mayo to have a great potato salad. I can send you the recipes if you’d like.
Hi Ines
Thanks for your comment and for the offer to send your recipes. I’d love to take a look. You can send it to me via the comment form, or on Instagram, or by email at marly @ namelymarly.com
I just found your recipe while looking for a good-sounding Pot.salad dressing ,only I’ve got taro here. It’s SO DELICIOUS with your dressing!! I’ll try and eat it all before my husband gets home. 🙂
Yay! So glad you liked my vegan potato salad! Also, love your plan of keeping things to yourself. I know we’re supposed to share, but, well, ya know! 🙂
How sad to OD on potato salad. I’m glad it’s back and everything is coming up roses again for you! =)
Thanks Jenni! It’s good to be on good terms with the potato salad again! 😉
I’ve been craving potato salad, so I needed this today!!
We must be kindred spirits!
I just tried vegan mayo for the first time yesterday and was thrilled! Not only do I actually like the taste (I’m not a mayo fan) I now know exactly what I’m bringing to my sis in laws place for fathers day bbq! Thanks so much for this recipe! 🙂
Ashley – isn’t it the best! I was so tired of regular mayo, but now that I’ve found vegan mayo, it’s like a whole new world of options has opened up. Let me know how it goes with your BBQ dinner. Sounds like fun!