eggless potato salad

This classic vegan potato salad is so easy to make, uses less than 10 ingredients, and is ready in as little as 20 minutes. A rich and creamy no mayo dressing and crunchy celery bring this dish to life. It's perfect for cookouts, picnics, and summer potlucks.

The Best Vegan Potato Salad

Yukon gold or white potatoes (about 3 pounds)

3 tablespoons white vinegar

(ribs) diced

6 green onions diced

Vegan Cashew Mayonnaise (you’ll need to make a double batch)

1 tablespoon yellow mustard

1 1/2 teaspoons celery seed

3/4 teaspoon kosher salt

black pepper

Smoked paprika, paprika, fresh or dried dill

Peel and cut the potatoes into cubes about 3/4&#8243; to 1&#8243;, add them to a large pot of cold water and bring to a boil. Once the water starts to rapidly boil reduce to medium heat and cook the potatoes for 15-20 minutes. The potatoes should be fork tender, but not super-soft or mushy like mashed potatoes.

Prepare the dressing while the potatoes cook by mixing the Cashew Mayonnaise, yellow mustard, celery seed, and salt and pepper. Set aside.

Once the potatoes are ready, drain and rinse them under cold water for 30-45 seconds as this will stop them from cooking. Place the potatoes in a large mixing bowl, add in the white vinegar, gently toss, and set aside to cool for 10-15 minutes.

Toss in the chopped celery and the green onions to the potato mixture but don’t mix until you’ve added the dressing. Add the dressing and gently fold it into the potato mixture until everything is well combined. Taste and season with salt and pepper as need. Cover and chill in the fridge for at least 2 hours or overnight before serving.

Sprinkle with fresh or dried dill, smoked paprika, or black salt before serving.

Serving Options

This is absolutely WONDERFUL!! If you search the entire web you won’t find anything better. It is amazing because it tastes so good and is so easy to make! This is going in my favorites collection as I will definitely be making it again - and again and again...

For sure it is the Vegan Cashew Mayonnaise that makes it. Store bought mayo could never taste as good. I used russet potatoes instead because that was all I had. Instead of boiling them I simmered them very slowly which produced a finished texture similar to red potatoes. Next time I might add some dill pickle.

Thank you for this great recipe!!  I love that it uses simple, common ingredients that I already have in my pantry!!! You hit this one out of the ballpark. :)

Rich, creamy, and so easy to make. There's no mayo and no tofu.

This really is the best potato salad! Whenever I feel depressed or deprived about food I go to your recipes for a giant pick-me-up. Thank you so much!

I made this for the first time and added radishes to it also decorative on top and sprinkled some paprika on it. So good...my mother always put radishes in hers and I had some so otherwise followed your recipe. Thanks...Love your recipies.

OMG!  This recipe is AMAZING!  I’ve been wanting to try the cashew mayo and could have eaten that all by itself, it was so good!  I followed the recipe but used a leek (which I had on hand) and red wine vinegar instead of white.  My husband loved it- the kids come tomorrow so we’ll see what they think. I have no doubt they’ll love it too!  Thank you!

This is the best dang vegan potato salad, period. It&#039;s ultra creamy with a flavorful mayo-mustard-sweet pickle dressing, &quot;eggy&quot; tofu and fresh dill! No one would ever guess it&#039;s 100% vegan.

Best Vegan Potato Salad

yukon gold potatoes, peeled and chopped small (1/2-1 inch)

extra-firm tofu

vegan mayo

sweet pickle relish

yellow mustard

apple cider vinegar

celery seeds

paprika

celery ribs, diced

green onions, chopped

dill

salt + pepper,

Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander. 

Cook the potatoes

Meanwhile, press the tofu by wrapping in paper towels (or a clean dry tea towel.) Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 20 minutes.

Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces and set aside.

Press and slice tofu

In a medium bowl, whisk together the vegan mayo, pickle relish, yellow mustard, apple cider vinegar, celery seeds and paprika. Set aside.

Make the dressing

Place the cooked and drained potatoes in a large bowl, while still warm. Add the chopped celery, green onions, dill, tofu and dressing to the potatoes, and stir gently to mix until the potatoes are coated. Add salt + pepper to taste.

Cover the potato salad and place in the refrigerator for at least 3 hours if possible before serving. Overnight is even better! It will keep for about 1 week in the refrigerator. Enjoy!

Put it all together

This Creamy Potato Salad without Eggs will be your new favorite summer side! All the classic flavors you love, but with a healthy twist!

Creamy Potato Salad without Eggs

celery stalks, diced

pickles

green onion

mayonnaise

yogurt of choice ((use dairy-free if needed))

tsp dijon mustard

lemon juice

Tbsp pickle juice ((or sub with apple cider vinegar))

lemon

onion powder

garlic powder

salt

½ tsp black pepper

Add potatoes to a large pot and fill with cold water. Add 1 tsp of salt and bring to a boil. Let simmer over medium-low heat for 15-20 minutes or until fork-tender. Once soft, drain and cool in an ice bath.

To make the dressing, add all of the ingredients to a large bowl- mayo, yogurt, dijon mustard, lemon juice, pickle juice, lemon zest, onion powder, garlic powder, salt, and black pepper. Mix until creamy and smooth.

Add the potatoes to the dressing, alongside the rest of the ingredients for the salad- celery, pickles, dill, and green onion. Mix until everything is well coated.

Taste and adjust the flavor if needed, add more lemon juice for tanginess, salt for saltiness, or dill for freshness.

Refrigerate for 2 hours before serving (optional). Save leftover in a covered container for up to 5 days.

Top 3 eggless potato salad recipes from across the web

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The Best Vegan Potato Salad

Best Vegan Potato Salad

Creamy Potato Salad without Eggs

Top 3 eggless potato salad recipes from across the web

The most viewed eggless potato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Potato Salad

Best Vegan Potato Salad

Creamy Potato Salad without Eggs

The most viewed eggless potato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine