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vegan potato salad
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4.34 from 3 votes

Vegan Potato Salad

Red potatoes are boiled until soft and smothered in a vegan mayo based sauce to make the perfect picnic side dish.
Prep Time10 mins
Cook Time12 mins
chill30 mins
Total Time22 mins
Course: Salad, Side, Side Dish
Cuisine: American
Servings: 6
Calories: 271kcal


  • 8 cups water (+ 1/2 tablespoon salt to boil potatoes)
  • 2 pounds red potatoes (about 5 3/4 cup chopped in 3/4 in. pieces)
  • 2/3 cup diced celery (about 2 stalks)
  • 1/2 cup diced carrot (about 1 large carrot)
  • 1/3 cup sweet pickle relish
  • 1/2 cup sliced black olives
  • 1/4 cup diced green onion (or red onion for a slightly stronger flavor)
  • 2 tablespoons fresh parsley

For the dressing:

  • 1/2 cup vegan mayonnaise (+2 tablespoons if needed for moisture)
  • 1/2 tablespoon lemon juice
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon yellow mustard (optional)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon black salt (plus more to taste)(also known as Kala Namak, can use regular table salt instead)


  • Scrub 2 pounds of red potatoes, and chop into 3/4 inch pieces. I like to leave the skins on my red potatoes, but you can also peel them. Once chopped, you should have a little less than 6 cups of potatoes.
  • Bring 8 cups of water (+ 1/2 tablespoon salt) to boil in a large pot.
  • Place chopped potatoes in pot of boiling water, and cook on medium to medium/high heat for about 12 minutes (or 10 minutes once water has returned to boil), or until potatoes are fork tender and their skins haven't quite fallen off. 
  • Once cooked, place potatoes in colander to drain over the sink, and briefly rinse with cold water. Allow potatoes to cool until they reach room temperature. (Hint: You can speed up the process by putting them in the freezer for a few minutes, or allowing a few ice cubes to melt over them into the colander.)
  • Place potatoes in a mixing bowl with diced veggies: celery, carrot, pickle relish, olives, green onion, and set aside.
  • In a separate bowl, mix dressing ingredients together. Pour dressing over potato salad. I like to use all of the dressing for this recipe, but feel free to leave some out if you don't like a super moist potato salad.
  • Gently fold dressing into potatoes and veggies, being careful not to mash the soft potatoes.
  • Sprinkle with paprika and extra parsley to garnish and chill for 30-60 minutes  before serving.


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Calories: 271kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 657mg | Potassium: 770mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2205IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 1.5mg