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    Perfect Vegan Potato Salad: Creamy, Easy & Ready In 30 Minutes!

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    Tender chunks of potatoes in a yummy creamy dressing, with just the right amount of crunch and tanginess! This Vegan Potato Salad is easy to make — ahead of time too — making it the perfect option for picnics, barbecues and potlucks.

    This vegan potato salad delivers all the creamy, tangy flavors you crave with tender waxy potatoes, crisp vegetables, and a perfectly seasoned egg-free dressing. Ready in just 30 minutes, it’s your new go-to side dish for any gathering.

    Why You’ll Love This Vegan Potato Salad

    I don’t think I’ve ever actually met anyone who didn’t like potato salad – and I don’t think I’ve ever met a potato salad I didn’t like either! Although I must confess that I have a sweet spot for the classic version, with tender chunks of perfectly cooked potatoes swimming in a creamy, tangy dressing that’s brightened with crunchy celery and tangy dill pickles.

    But you know what? As simple a dish as potato salad can be, it’s still fairly easy to mess things up. But with just a few very simple pointers, you’ll be able to avoid common mistakes and learn how to get it perfectly right, every single time!

    What Makes This Vegan Potato Salad Recipe Works

    The secret to incredible potato salad lies in three crucial elements:

    1. Using Waxy Potatoes: New potatoes and other waxy varieties have firm, creamy flesh that holds its shape beautifully when cooked. Their low starch content means they won’t fall apart or get mushy.

    2. Cold Water Start: Beginning with cold, generously salted water ensures even cooking from the outside in. Starting with hot water causes the exterior to overcook before the center is done.

    3. Complete Cooling: Adding dressing to hot potatoes causes the mayo to melt and separate. Properly cooled potatoes, to at least room temperature, absorb flavors while maintaining that perfect creamy texture.

    Key Ingredients for Success

    Potatoes:

    New potatoes or waxy varieties (3 lbs) – The star of the show

    Generous salt – For the cooking water (it should taste like the sea!)

    Vegetables:

    Celery (2 stalks) – Adds essential crunch

    Red onion (1/2 medium) – Provides sharp flavor contrast

    Dill pickles (1/2 cup chopped) – The tangy element that makes it sing

    Creamy Dressing:

    Vegan mayonnaise (1 cup) – The creamy base

    Apple cider vinegar (2 tbsp) – Adds brightness

    Dijon mustard (1 tbsp) – For depth and tang

    Herbs and spices – Garlic powder, dill, chives, celery seed

    Recipe Overview

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Chill Time: 2+ hours (optional but recommended)

    Total Time: 30 minutes (plus chilling)

    Servings: 8-10 people

    Difficulty: Easy

    Make-Ahead: Yes, up to 3 days

    THE SECRET IS IN THE… POTATOES!

    First off, be sure to use the right potatoes for the task, in this case: waxy potatoes! These potatoes tend to be on the small side and have thin, smooth skin,  so you don’t even need to peel them, although you could if you wanted to, but they would only lose flavor and nutrients. They also have a firm and creamy flesh, and since waxy potatoes are relatively low in starch and high in moisture, their cells remain intact when cooked, which causes them to hold their shape very well when boiled or baked.

    Also, just like pasta, potatoes absorb water — and salt — as they cook. Adding plenty of salt to the cooking water will ensure that every single starch particle in the potatoes gets infused with salt, resulting in a potato salad that’s well and evenly seasoned. How much salt should you add to your water, you ask? Enough that it tastes like the sea, is what I say.

    Additionally, starting the potatoes in cold water will ensure that they cook evenly. If you were to start them in hot or boiling water, the outside would most likely fall apart before the center has had a chance to completely cook. This would result in a potato salad filled with hard lumps of potatoes covered in mush. Not my idea of a great potato salad!

    How to Make Vegan Potato Salad

    Step 1: Prepare the Potatoes

    Cut 3 pounds of waxy potatoes into bite-sized pieces (about 1-inch chunks). Rinse them well under cold water to remove excess starch and then put them in a large pot. Cover completely with COLD water and SALT generously. Add enough salt so the water tastes like the sea – this is crucial for well-seasoned potatoes throughout.

    Step 2: Cook Perfectly

    Bring to the boil then reduce to a rapid simmer. Cover that pot loosely and cook the potatoes until they are fork tender, about 10 minutes. Don’t overcook!

    Step 3: Cool Completely

    Once cooked, drain the potatoes and be sure to let them cool completely to at least room temperature. → Adding mayonnaise to hot potatoes would only cause it to melt and go all oily on you. No bueno!

    In an ideal world, you would cook your potatoes at least a few hours ahead so they have plenty of time to cool down. But if this was not an option, don’t despair: all is not lost! To cool your potatoes in a pinch, arrange them in a single layer on a baking sheet and place them in the freezer for about 10 minutes.

    Step 4: Make the Dressing

    While your potatoes are chillin’, take the opportunity to chop your celery, onion and pickles, and then make that super yummy creamy dressing. Simply combine a cup of vegan mayonnaise, some apple cider vinegar, Dijon mustard and a few herbs and spices (listed below in the recipe card) in a medium bowl and give all that a good whisk.

    Step 7: Combine and Toss

    When the potatoes are good and cold, place them in a large mixing bowl, along with the celery, onion and pickles, and then pour in that super yummy creamy dressing.

    Toss very delicately until all the potatoes are well coated and all those ingredients are evenly distributed.

    Technically, your potato salad is now ready to be served, but if time permits, you should definitely place it in the fridge for a few hours to give all those tasty flavors a chance to mingle and meld.

    Serving Recommendations

    This vegan potato salad is incredibly versatile and pairs beautifully with:

    Grilled vegetables and plant-based burgers at summer BBQs

    Fresh corn on the cob and coleslaw for the perfect picnic spread

    Sandwiches and wraps as a satisfying side

    Grain bowls for added heartiness

    Holiday gatherings alongside other classic sides

    Perfect for Outdoor Events: Unlike traditional potato salad, this vegan version is much safer for potlucks, picnics, and BBQs where food sits out for extended periods. Since it contains no eggs or dairy products, there’s less risk of foodborne illness when left unrefrigerated for several hours.

    Serve chilled or at room temperature. Garnish with fresh dill sprigs or a sprinkle of paprika for extra color.

    Nutritional Benefits

    This vegan potato salad offers impressive nutritional value:

    Rich in Complex Carbohydrates: Potatoes provide sustained energy and fiber for digestive health.

    Heart-Healthy Fats: Plant-based mayonnaise delivers beneficial fats without cholesterol.

    Vitamin Powerhouse: Potatoes are excellent sources of vitamin C, potassium, and B6.

    Antioxidant Support: Onions and herbs provide flavonoids and anti-inflammatory compounds.

    Digestive Benefits: The fiber from vegetables and potato skins supports gut health.

    Expert Tips for Perfect Results Every Time

    Potato Perfection:

    Choose waxy potatoes like new potatoes, Yukon Gold, or red potatoes

    Keep skins on for extra flavor, texture, and nutrients

    Don’t skip the generous salting of cooking water

    Test doneness with a fork – they should pierce easily but not fall apart

    Texture Tips:

    Cool potatoes completely to at least room temperature before dressing to prevent mayo from separating

    Fold ingredients gently to maintain potato shape

    For extra flavor absorption, dress slightly warm (not hot) potatoes

    Make-Ahead Magic:

    Cook potatoes up to 2-3 days in advance

    Assemble salad morning-of for same-day serving

    Add extra mayo if needed after chilling, as potatoes absorb dressing

    Storage Success:

    Store covered in refrigerator up to 4 days

    Bring to room temperature 30 minutes before serving for best flavor

    Don’t freeze – texture will become watery

    Troubleshooting Common Issues

    Problem: Mushy, falling-apart potatoes Solution: Use waxy potatoes, start with cold water, and don’t overcook. Test frequently after 8 minutes.

    Problem: Bland, underseasoned saladSolution: Salt the cooking water generously and taste/adjust dressing seasoning before serving.

    Problem: Oily, separated dressing Solution: Ensure potatoes are completely cool to at least room temperature before adding dressing. If separation occurs, gently fold in more mayo.

    Problem: Watery salad after storage Solution: This usually means potatoes weren’t fully cooled and dried before dressing, or were rinsed with cold water. Properly cooled, dry potatoes shouldn’t release excess moisture.

    Problem: Too dry after chilling Solution: Potatoes absorb dressing over time. Add a few tablespoons of additional mayo and gently fold in.

    Frequently Asked Questions

    Q: Can I make this potato salad ahead of time? A: Absolutely! It’s actually better when made 2-4 hours ahead to allow flavors to meld. You can prepare it up to 2-3 days in advance.

    Q: What’s the best vegan mayo to use? A: Homemade vegan mayonnaise works best, but any high-quality vegan mayonnaise would do. Choose one with good flavor and stability.

    Q: Do I need to peel the potatoes? A: No! Waxy potato skins are thin and tender. Leaving them on adds flavor, texture, and nutrients. Just scrub them clean before cutting.

    Q: How long does leftover potato salad keep? A: Store covered in the refrigerator for up to 4 days. The flavor often improves after a day or two as ingredients meld.

    Q: Can I freeze potato salad? A: Not recommended. The mayonnaise and potato texture become watery and unappetizing when frozen and thawed.

    Q: What if I don’t have dill pickles? A: Sweet pickles work but change the flavor profile. For similar tang without pickles, add extra apple cider vinegar and some capers.

    Q: Is this recipe gluten-free? A: Yes, as long as your vegan mayonnaise is certified gluten-free. Always check labels to be sure.

    The Bottom Line

    This vegan potato salad proves that plant-based versions can be every bit as satisfying as traditional recipes. By focusing on proper technique – using the right potatoes, salting the cooking water generously, and allowing complete cooling – you’ll achieve that perfect balance of creamy, tangy, and satisfying that makes potato salad irresistible.

    Whether you’re hosting a summer BBQ, attending a potluck, or simply wanting a comforting side dish, this recipe delivers consistent results that please vegans and omnivores alike. The make-ahead nature makes it perfect for meal prep and busy entertaining schedules.

    Ready to make the best vegan potato salad of your life? Let’s get cooking!

    Vegan Potato Salad

    This vegan potato salad delivers all the creamy, tangy flavors you crave with tender waxy potatoes, crisp vegetables, and a perfectly seasoned dairy-free dressing. Ready in just 30 minutes, it’s your new go-to side dish for any gathering.
    Servings: 8

    US Customary – Metric3 lb new potatoes (or other waxy potato variety), cut into 1″ pieces2 stalks celery, sliced1/2 of a medium red onion, finely chopped (about 1/2 cup)1/2 cup chopped dill pickles, about 2 mediumFor the creamy dressing

    Prep potatoes: Cut potatoes into bite-sized pieces and rinse well.Cook potatoes: Place in large pot, cover with cold water, and salt generously (water should taste like the sea). Bring to boil, reduce to rapid simmer, cover loosely, and cook 10 minutes until fork-tender.Cool to room temperature: Drain and let cool to room temperature (spread on baking sheet and freeze 10 minutes for quick cooling if needed).Make dressing: While potatoes cool, whisk all dressing ingredients in medium bowl until smooth.Prep vegetables: Slice celery, chop onion finely, and chop pickles.Combine: When the potatoes are cold, place them in a large mixing bowl with vegetables and dressing and toss gently until well coated.Chill and serve: Serve immediately or refrigerate for a few hours for best flavor. Can be made up to 3 days ahead.

    Use waxy potatoes (new potatoes, Yukon Gold, or red potatoes) for best texture
    Don’t skip salting the cooking water generously – this seasons the potatoes throughout
    Store covered in refrigerator up to 4 days
    May need to add extra mayo after chilling as potatoes absorb dressing

    Calories: 321kcal, Carbohydrates: 34g, Protein: 4g, Fat: 18g, Saturated Fat: 2g, Sodium: 417mg, Potassium: 757mg, Fiber: 4g, Sugar: 2g, Vitamin A: 470IU, Vitamin C: 38mg, Calcium: 35mg, Iron: 2mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

    This recipe was originally posted in July of 2020 but has since been updated for clarity and providing valuable additional information. The recipe itself has remained unchanged.

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      Easy Vegan Tofu Feta Cheese

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      This Vegan Tofu Feta Cheese is a great, addictive and easy to make vegan substitute for traditional feta. Delicious in salads or on its own as a snack or appetizer!

      I recently got a major craving for my Greek Style Tomato Cucumber Salad, so I began searching the web for an easy vegan feta recipe. Sadly, I couldn’t find one that seemed to exactly fit the bill. Some seemed great but were a lot more work than I cared for; I’ve been feeling a tad lazy in the kitchen lately! As for the super easy ones, most were merely just cubed tofu, marinated in oil, lemon juice and vinegar, and called for very little salt… I mean hey, let’s face it: feta cheese is crazy SALTY! And tangy. But mostly, salty! So surely you can’t go making fake feta cheese without adding a liberal amount of salt!
      Since I couldn’t find what I was after, I decided to create my own version, using not oil and vinegar as a marinade, but brine and salt. This, is what I figured would come closest to what feta should taste like. And the experiment turned out pretty good, if I may say so myself!

      Now I’m not gonna lie to you: this does NOT taste exactly like feta cheese and you’re not going to have anyone fooled with it either. BUT, it does have a super tangy, salty flavor to it that’s very reminiscent of the real deal, and a real firm, squeaky texture that’ll keep you coming back for more!
      In salads, it definitely does the trick! but it’s also delicious as is, so it makes for a fantastic snack or appetizer, especially if you’re going to serve it with a handful of mixed gourmet olives and crusty bread!
      Just one word of caution before you embark on the project: although this vegan feta is super easy to make and will require almost no effort on your part, it does need to marinate for at least 48 hours! So yeah, you are going to need to plan ahead if you are going to make this.
      Perhaps you should make a double batch? Just because, you know…

      You need to first remove the tofu from its packaging, then drain and press it for at least 1 hour to release excess liquid, and then pat it really dry with a clean towel or paper towel.
      Now, if you didn’t happen to own a tofu press, don’t go running to the store just to get one… You can very quickly set up a little rig that’ll work just as good:
      Grab a cooling rack and place it over a container of some kind, to collect all the liquids that’ll drip. I chose to use a glass loaf pan, but practically any container will do!
      Next, place your block of tofu onto that cooling rack and then place a small plate or other flat object right over that block of tofu… 
      Finally, place a heavy object, such as a large book or a cast iron skillet, over that plate or flat object. Now simply put that entire rig aside and let your tofu slowly drip away for about an hour. 

      Once it’s good and pressed, cut the tofu into 1/2-inch cubes and place it in a medium sized bowl.
      Then, in a glass measuring cup, combine all the ingredients for the brine, stir vigorously with a whisk and pour that right over the cubed tofu.

      To make my brine, I chose to use sauerkraut brine, olive brine and lemon juice for a really tangy base, to which I then added nutritional yeast — for a bit of cheesy flavor — a little bit of garlic powder and a generous amount of SALT. Because yes, feta is supposed to be salty! But don’t worry though… this vegan feta is far from being overly salty. In fact, I probably could’ve added even more, but I think you should start with this amount and then if you feel you want more, go ahead and add more next time.

      Now place the tofu in the refrigerator to marinate for at least 48 hours. Yes, that’s 2 days! You want that tofu to really absorb the flavors of the brine, and I’m afraid 2 hours just won’t cut it this time. You could even go as far as leave it in there for an extra day or two, if you wanted to. Trust me, this tofu is in no rush to get out of its salty bath!

      Once your tofu is done soaking, drain it really well, then add about a tablespoon of extra-virgin olive oil to it, as well as a teaspoon of dried Italian herbs (or your favorite dried herbs), a little pinch of freshly ground black pepper and a dash of red chili flakes, if you’re a fan…

      Technically, you could use your vegan feta right away, but if time permits, I suggest that you put in back in the fridge for a few hours, to give those newly added flavors a chance to mingle with the others and develop to their full potential!
      Any leftovers will keep in the refrigerator in an airtight container for up to a week (but really… I give it an hour or two, tops!)

      Vegan Tofu Feta Cheese

      This Vegan Tofu Feta Cheese is a great, addictive and easy to make vegan substitute for traditional feta. Delicious in salads or on its own as a snack or appetizer!
      Servings: 4

      1- 14 oz package extra-firm tofu, pressed

      For the brine

      Remove the tofu from its packaging, drain and press it for at least 1 hour to release excess liquid, and then pat it dry with a clean towel.

      Cut the tofu into 1/2-inch cubes and place it in a medium sized bowl. In a glass measuring cup, combine the ingredients for the brine, stir vigorously with a whisk and pour over the cubed tofu.

      Place the tofu in the refrigerator to marinate for at least 48 hours, then drain well.

      Add the olive oil, dried herbs, black pepper and red pepper flakes to the drained tofu and stir delicately until evenly coated.

      You could use your vegan feta right away, but if time permits, put in back in the fridge for a few hours for flavors to mingle and develop.

      Keep in the refrigerator in an airtight container for up to a week.

      Calories: 96kcal, Carbohydrates: 4g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 540mg, Potassium: 185mg, Fiber: 1g, Sugar: 1g, Vitamin C: 4mg, Calcium: 41mg, Iron: 1mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! More

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      Vegan Potato Salad

      by

      Tender chunks of potatoes in a yummy creamy dressing, with just the right amount of crunch and tanginess! This Vegan Potato Salad is easy to make — ahead of time too — making it the perfect option for picnics, barbecues and potlucks.

      Who doesn’t like a good potato salad, right? I don’t think I’ve ever actually met anyone who didn’t like potato salad. And I don’t think that I’ve ever met a potato salad that I didn’t like, either!
      There are probably as many different potato salad recipes out there as there are individuals making it, and we each tend to have our own personal preferences. Me? I’m a real fan of the classic version, with a creamy tangy mayo dressing, a little bit of minced red onion, a handful of sliced celery and a generous amount of chopped dill pickles!
      But you know what? As simple a dish as potato salad can be, it’s still fairly easy to mess things up. But with just a few very simple pointers, you’ll be able to avoid common mistakes and learn how to get it perfectly right, every single time!

      THE SECRET IS IN THE… POTATOES!
      First off, be sure to use the right potatoes for the task, in this case: waxy potatoes! These potatoes tend to be on the small side and have thin, smooth skin,  so you don’t even need to peel them, although you could if you wanted to, but they would only lose flavor and nutrients. They also have a firm and creamy flesh, and since waxy potatoes are relatively low in starch and high in moisture, their cells remain intact when cooked, which causes them to hold their shape very well when boiled or baked.
      Also, just like pasta, potatoes absorb water — and salt — as they cook. Adding plenty of salt to the cooking water will ensure that every single starch particle in the potatoes gets infused with salt, resulting in a potato salad that’s well and evenly seasoned. How much salt should you add to your water, you ask? Enough that it tastes like the sea, is what I say.
      Additionally, starting the potatoes in cold water will ensure that they cook evenly. If you were to start them in hot or boiling water, the outside would most likely fall apart before the center has had a chance to completely cook. This would result in a potato salad filled with hard lumps of potatoes covered in mush. Not my idea of a great potato salad!

      So cut your WAXY potatoes into bite size chunks, rinse them well and then put them in a large pot. Cover completely with COLD water and SALT generously. Bring the water to the boil then reduce to a rapid simmer, cover that pot loosely and cook the potatoes until they are fork tender, about 10 minutes.
      Once cooked, drain the potatoes and be sure to let them cool completely. → Adding mayonnaise to hot potatoes would only cause it to melt and go all oily on you. No bueno!

      In an ideal world, you would cook your potatoes the previous day, or at least a few hours ahead so they have plenty of time to cool down. But if this was not an option, don’t despair: all is not lost! To cool your potatoes in a pinch, arrange them in a single layer on a baking sheet and place them in the freezer for about 10 minutes. Perfect crime!
      You could also rinse the potatoes under cold running water or plunge them in an ice water bath, but I find this makes the potatoes somewhat watery and less flavorful. When hot, the “pores” of the potatoes are wide open and they will absorb whatever flavor you throw at them. I don’t think that you want this “flavor” to be that of water…

      WELL… AND IN THE SAUCE, TOO!
      While your potatoes are chillin’, take the opportunity to chop your celery, onion and pickles, and then make that super yummy creamy dressing. Simply combine a cup of vegan mayonnaise, some apple cider vinegar, Dijon mustard and a few herbs and spices (listed below in the recipe card) in a medium bowl and give all that a good whisk.

      When the potatoes are good and cold, place them in a large mixing bowl, along with the celery, onion and pickles,…

      …and then pour in that super yummy creamy dressing; Toss very delicately until all the potatoes are well coated and all those ingredients are evenly distributed.

      Technically, your potato salad is now ready to be served, but if time permits, you should definitely place it in the fridge for a few hours to give all those tasty flavors a chance to meld and mingle.
      This potato salad can totally be made ahead of time and kept in the fridge until ready to serve. Leftovers will keep in the fridge for up to a few days.

      Vegan Potato Salad

      Tender chunks of potatoes in a yummy creamy dressing, with just the right amount of crunch and tanginess! This Vegan Potato Salad is easy to make — ahead of time too — making it the perfect option for picnics, barbecues and potlucks.
      Servings: 8

      US Customary – Metric

      3 lb new potatoes (or other waxy potato variety), cut into 1″ pieces
      2 stalks celery, sliced
      1/2 of a medium red onion, finely chopped (about 1/2 cup)
      1/2 cup chopped dill pickles, about 2 medium

      For the creamy dressing

      Cut the potatoes into bite size pieces, then rinse them well and place them in a large pot. Cover the potatoes completely with cold water* and add enough salt so that your water tastes like the sea; it’s imperative that your water be fairly salty!

      Bring to the boil then reduce to a rapid simmer, cover loosely and cook the potatoes until they are fork tender, about 10 minutes.

      Once cooked, drain the potatoes and let them cool completely.**

      Meanwhile, chop your celery, onions and pickle, and then make the creamy dressing by combining all the ingredients in a bowl and giving them a good whisk.

      When the potatoes are cold, place them in a large mixing bowl, along with the celery, onion and pickles, and then pour in the dressing; Toss delicately until all the potatoes are well coated.

      You can serve your potato salad immediately, or place it in the fridge for a few more hours to give those flavors a chance to meld and mingle.

      This potato salad can totally be made ahead of time and kept in the fridge until ready to serve. Leftovers will keep in the fridge for up to a few days.

      *Starting the potatoes in cold water helps them cook more evenly. If you were to start them in hot or boiling water, the outside would most likely fall apart before the center has even had a chance to cook. That does NOT make for good potato salad…

      **To cool the potatoes faster, arrange them in a single layer on a baking sheet and place them in the freezer for about 10 minutes. You could also rinse them under cold running water or plunge them in an ice water batch, but I find this makes the potatoes watery and less flavorful.

      Calories: 321kcal, Carbohydrates: 34g, Protein: 4g, Fat: 18g, Saturated Fat: 2g, Sodium: 417mg, Potassium: 757mg, Fiber: 4g, Sugar: 2g, Vitamin A: 470IU, Vitamin C: 38mg, Calcium: 35mg, Iron: 2mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! More

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