vegan potato salad

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley, and chives and dressed in the most flavorful Dijon Vinaigrette. It's vegan, with no mayo, and quick and easy to make. Healthy and light!

French Potato Salad 

sea salt

garlic cloves

dijon mustard

champagne vinegar vinegar

olive oil

black pepper

flat-leaf parsley, roughly chopped

tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)

chives

Boil the Potatoes

Place the sliced potatoes in a large saucepan cover completely with cold water.  Sprinkle in salt and bring to a boil.  Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.

Make the Vinaigrette

While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.

Assemble

Drain potatoes and garlic.  Place potatoes mostly single layer on a baking sheet to cool.  Mince the cooked garlic and add to the vinaigrette.  Drizzle the vinaigrette evenly over the warm potatoes.  Let sit at room temperature for about 10-15 minutes. 

Serve

Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.

Quick and easy and very moorish
Liked by everyone

Delicious!  Served with a simple grilled steak, and the flavor was awesome!

I love this recipe. For the carnivores among us, I added grilled prosciutto with the dressing. It is a almost a complete meal and will become a “go To” one in this home

Thank you for this wonderful recipe!  I made it early this afternoon to enjoy with chicken this evening.  Sampled it a few times during the afternoon and loved how the flavors melded the longer it sat.  The combination of the mustardy vinaigrette and  fresh herbs are spot on.  I always look forward to your emails and your thoughtful quote from Dorothy Hunt was a much appreciated reminder of the truths that enfure.  Thank you again.

Easy and delicious at room temp. Pretty enough to make for friends. I like the versatility of the fresh herb combination.

I made this French Potato Salad yesterday. In fact I made a double recipe and there was nothing left by the afternoon!  What does that tell you?!?  It was soooo good!  I will be doing it again in a couple of days!

This was amazing! We had it warm and cold loved it both ways! I used apple cider vinegar (I didn't have the vinegar's listed in the recipe) and a touch of honey. It was wonderful!

We loved it! Used dried tarragon, but fresh parsley and chives from our garden.

Fantastic. My husband loved it and ate it all! Was so easy to make. The tarragon makes the dish!

Great recipe! Easy to make. I used different colored potatoes and fresh herbs and it was beautiful. I served this with the baked cod with lemon, thyme, and asparagus from your site and it paired really well with that main dish.

A delicious spin on classic potato salad with roasted gold and sweet potatoes tossed in a zingy, garlicky, herby dressing. Perfect for BBQs, picnics, and year-round! Just 7 ingredients required.

Easy Roasted Potato Salad with Garlic Dill Dressing

½ lbs potatoes ((we

Tbsp avocado oil

sea salt and black pepper

hummus ((or store-bought))

lemon juice

dill

garlic ((minced))

water

sea salt ((optional))

Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper (use additional baking sheets if making a larger batch).

Cut potatoes into bite-size pieces (leave skin on) and place on the prepared baking sheet. Drizzle avocado oil over the potatoes and sprinkle with salt and pepper. Toss everything with clean hands to evenly coat the potatoes.

Place potatoes in the preheated oven and roast for 30-40 minutes or until golden brown and cooked through.

While the potatoes roast, make the garlic dill sauce. Add hummus, lemon juice, dill, and garlic to a large mixing bowl (big enough to mix your potatoes in later). Whisk to combine. Then add only enough water to thin so it’s pourable but still somewhat thick.

Taste and adjust flavor, adding more garlic for zing, lemon juice for acidity, and dill for more intense herb flavor. Depending on the hummus you use, you may want to add a pinch of salt for balance.

Remove the potatoes from the oven and let cool for 5 to 10 minutes. Once cooled slightly, add roasted potatoes to the garlic dill sauce and gently toss to combine. Option to garnish with fresh dill (or other herbs of choice). Enjoy right away while still slightly warm, at room temperature, or after chilling for later!

Store leftovers covered in the refrigerator for up to 3 days. Not freezer friendly.

Zesty Spanish-style potato salad with fresh herbs, lemon, and shallots.

Green Potato Salad

Yukon Gold or yellow potatoes (halved or quartered)

lemon

tsp light miso paste (like chickpea miso)

olive oil (extra virgin)

maple syrup

tbsp chopped parsley (packed)

chives (packed)

basil (packed)

shallot (roughly chopped)

garlic clove (or 1/2 of a large clove

tsp onion granules

capers

kosher salt (to taste)

black pepper (to taste)

Put the chopped potatoes - halved or quartered is perfect - into a large pot and cover with water. Bring to a boil and add a pinch of salt. Cook until fork tender. This should take about 20 minutes. Be careful not to overcook or the potato salad will be mushy :) Drain the water and set aside to cool.

Cook the Potatoes

Add the lemon juice, miso paste, olive oil, and maple syrup to a food processor. Then add the parsley, chives, and basil, along with the shallot, garlic, onion granules, and a good pinch of kosher salt. I usually do about 8 grinds of fresh black pepper too. Blend for 30-40 seconds or until the sauce looks creamy and becomes a pale green color. Taste and add more salt and pepper as needed. Note: the sauce will taste different on the potatoes so go easy here and add mroe later if needed.

Make the Herb Sauce

In a large mixing bowl, add the sauce and 1 tbsp of capers. Then add in the cooled potatoes and toss gently to coat. Mix well so the potatoes are well coated in the herb sauce. Tip: I like to reserve a spoonful of the sauce to drizzle on top right before serving. Finish with a sprinkle of salt and pepper to taste and let rest at room temperature for 15 minutes before serving. Top with more fresh herbs if desired and enjoy!

Toss

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

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

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 classic vegan potato salad is creamy, flavorful, and easy to make. This is a favorite barbecue side dish!

The Best Classic Vegan Potato Salad.

potatoes

onion

celery (chopped)

dill pickle relish (or finely chopped dill pickles)

mayonnaise

mustard

Tablespoon sugar

salt

pepper

paprika (optional)

Place the diced potatoes in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender. Don't overcook the potatoes - they should be tender but not mushy.

Once the potatoes are tender, drain the water out of the pan.&nbsp;

Let the potatoes cool before mixing on the other ingredients. If you are in a hurry, you can rinse with a few changes of cold water to speed up the cooling process.

Put the cooled potatoes, onions, and celery in a large bowl. Add the mayo, mustard, pickles, sugar, salt, and pepper, and stir to combine. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.

Sprinkle with a dash of paprika before serving if desired.

Though the smoked salt gives this potato salad a somewhat bacony flavor, crumbled tempeh bacon, if you happen to have it, is a great addition.

Vegan German Potato Salad

Yukon gold potatoes

red wine vinegar

vegetable broth

salt (or

onions onions

Wash the potatoes well and if they are large, cut them into halves or quarters; try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes (my large, cut in half potatoes took about 25 minutes).

Alternately, cook the potatoes in the Instant Pot by first cutting them into 1-inch cubes. Add about 3/4 inch of water to the inner pot. Place the potatoes in a steamer basket. Lower it into the pot so that it rests over the water. Lock the lid in place and set the Instant Pot for 3 minutes at high pressure. It will take about 10 minutes to reach pressure and start counting down. Once the 3 minutes are up, quick release the pressure and remove the potatoes. Place them in a large mixing bowl and proceed to step 4.

Drain the water from the potatoes in a colander and rinse them with cold water to cool them down enough to handle. If you want, you can peel them (I didn’t). Chop them into bite-sized cubes and place in a large bowl.

Whisk together the remaining ingredients except the onions in a small bowl. Pour over the potatoes and mix well. Stir in the onions. Check flavor and add more vinegar, salt, pepper, or smoked salt to taste. Serve warm or at room temperature.

The Classic Potato Salad gets an upgrade with Pickled Red Onions and Everything Bagel Seasoning in this creamy, tangy, and delicious plant-based recipe. 

Everything Bagel Potato Salad

lbs. Yukon gold or red potatoes, cut into 1” pieces

Easy Vegan Mayo

tbsp dijon mustard

tbsp apple cider vinegar

rib celery, finely diced

green onion, finely chopped

dill pickle spear, finely diced (or 2 tbsp relish)

Quick Pickled Red Onions

tbsp everything bagel seasoning, divided*

Salt and black pepper,

Add the Potatoes and 1 tsp of Salt to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, until the potatoes are fork-tender. Drain the Potatoes and rinse them with cold water, to stop them from cooking further.

In the meantime, whisk the vegan mayo, mustard, and vinegar together in the base of a large bowl. Add in the celery, green onion, diced pickle, pickled red onions, and 1tbsp of everything bagel seasoning; mix until well-combined.

Once the potatoes have cooked, add them to the large bowl and fold them in with the remaining ingredients. Add extra salt and pepper to taste, if necessary. Transfer to a serving bowl, then sprinkle the remaining everything bagel seasoning on top. Serve chilled; leftovers will keep in the fridge for up to 5 days.

WHISK ALL OF THE REMAINING INGREDIENTS TOGETHER IN A SMALL BOWL, THEN FOLD IN THE POTATOES AND MOST OF THE TEMPEH &#8220;BACON&#8221;. ADD S&amp;P TO TASTE

TRANSFER TO A SERVING BOWL, THEN TOP WITH THE REMAINING BACON. SERVE AND ENJOY!

Wow! So So good! Made it with russet potatoes because that is all I had on hand. This salad is so creative and so delicious! I prefer it over regular potato salad. Also, the vegan mayo is amazing! So versatile and easy. Your recipes are always so incredible

I LOVED it!!! LOVED! This is going to be the salad I bring to family gatherings and such. It's perfect. It's original and different, but the ingredients are ones that everyone would love. Great job.

A super easy vegan potato salad covered in dressing and fresh herbs. Our vegan potato salad is perfect as a side or for a quick lunch. Enjoy it hot or cold.

Vegan Potato Salad

baby potatoes

garlic

mustard seeds

wt. oz fresh herbs, chopped

onionchopped

Herbed Vegan Potato Salad

Preheat the oven to

Preheat the oven to 225C/435F.<br />
Poke a small hole in each baby potato and place on a roasting tray. Season with salt and pepper to taste and roast for around 30-35 minutes until the skin is golden and crisp.

In the meantime, in

In the meantime, in a small bowl, combine the minced garlic, Dijon mustard, olive oil, mustard seeds and lemon juice. Whisk well until everything is incorporated. Add some salt and pepper to taste. Now add the chopped fresh herbs and the chopped onion and mix well again.

When the potatoes are

When the potatoes are ready, take them out of the oven and place them in a bowl. Add the vegan lemon vinaigrette dressing on top and shake them a little to ensure they are all fully coated. Serve hot or cold.

How to make Vegan Potato Salad

Learn how to make a creamy, flavorful, and hearty Austrian Potato Salad the vegan way, that still tastes very authentic. Recipe from a Viennese.

Authentic Viennese / Austrian Potato Salad (vegan)

kg (2.2 lbs) waxy potatoes

red onion, finely diced

250 ml (1 cup) hot water

vegetable stock powder

tbsp oil (e.g. rapeseed or sunflower oil)

tbsp mustard

Place potatoes in a pot of cold water...

Place potatoes in a pot of cold water and bring to a boil. Let cook for about 20 minutes.

While the potatoes are cooking, prepare the dressing:...

While the potatoes are cooking, prepare the dressing: Put the diced onions in a bowl, add the vegetable stock powder, and pour in hot water.

Add the oil, vinegar, mustard, salt, and a...

Add the oil, vinegar, mustard, salt, and a little fresh pepper. Stir.

When the potatoes are done (prick them with...

When the potatoes are done (prick them with a fork to see if they're done), rinse them briefly in cold water. Then peel and slice while still warm, but not too thin (otherwise they all break).

Pour the warm dressing over the warm potatoes,...

Pour the warm dressing over the warm potatoes, stir gently, and let the potato salad sit at room temperature for at least an hour.

Top 18 vegan potato salad recipes from across the web

The most viewed vegan potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 18 vegan potato salad recipes from across the web

The most viewed vegan potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Potato Salad

Easy Roasted Potato Salad with Garl...

Green Potato Salad

The Best Vegan Potato Salad

Best Vegan Potato Salad

The Best Classic Vegan Potato Salad...

Vegan German Potato Salad

Everything Bagel Potato Salad

Vegan Potato Salad

Authentic Viennese / Austrian Potat...

Creamy Vegan Potato Salad

Vegan Potato Salad (French-Inspired...

Vegan Roasted Red Potato Salad

Big Mac Potato Salad

Best Vegan Potato Salad

Vegan Potato Salad

Vegan Potato Salad (Oil-Free!)

Crispy Potato Salad

The most viewed vegan potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine