Vegan Potato Salad The perfect picnic or barbecue side dish. Creamy and full of veggies, this classic vegan potato salad recipe is so delicious you won’t believe it’s vegetarian.! Make this beautiful salad in 15 minutes!
With summer around the corner, we often barbecue. And this vegetarian potato salad recipe is essential for your next BBQ. When I was a kid my mom made the best classic potato salad on our street. Whenever we had people over for a barbecue, my mom’s potato salad was the first empty bowl on the picnic table.
Jump:
Since going plant-based, I’ve been on a mission to continue eating my favorite foods but vegetarian versions. So, I took my mom’s recipes and ‘veganized’ them for a healthier and better taste. And nothing tastes better than a burger or carrot dog served with potato salad.
Although this salad is easy to make, here’s how I made this vegetarian potato salad recipe even easier than Mom used to make it.
Salad ingredients
I made this salad with my mom so often throughout my childhood that I could make it without a recipe. So once I figured out a way to make vegan potato salad like my mom’s recipe, I wrote down to make it whenever I went to my next picnic or BBQ.
- Potatoes: I used peeled potatoes for this recipe. I like to use a vegetable chopper Cut potatoes evenly and other salad ingredients.
- Deal: If I had to pick a favorite herb, Dill would win! Dill has a delicious fresh, citrusy flavor with a slightly grassy undertone.
- Red Chilli Bell: I love the taste of red bell peppers. Red chilli is said to be the sweetest and juiciest chilli. They are fully ripe and most mature. Because they are fully ripe, they contain more nutrients (including vitamins A and C) than other peppers.
- Celery: Potato salad isn’t potato salad without celery. Celery is light and strong at the same time. It is watery but salty in an unusual way with a lingering bitterness.
- Red Onion: Red onions are subtly sweet and mild enough to eat raw.
- Green Onion: I added green and red onions for a sweet and mild combination of onions. And I like to include the green ends of the green onions as well.
- Parsley: Parsley adds a touch of freshness to potato salad.
Substitute salad ingredients
- Any potato works well. Cut them into equal sizes to cook at the same rate during boiling.
- Any color bell pepper works well. Green ones are a little harsher, while yellow or orange varieties are milder in flavor.
- Tarragon is a great herb to add to potato salad.
- Also, adding some spices to potato salad is a great option.
- Yellow onions are an excellent substitute for red onions, but they tend to be strong, so if you use yellow onions, I recommend skipping the green onions.
dressing ingredients
- Raw cashews: I like to use organic raw cashews to make a creamy dressing. Soak cashews overnight, or for a quick and easy way to soften, boil for 10 minutes, drain and blend.
- white vinegar: I like white wine vinegar with this dressing. White vinegar has a strong, sharp flavor profile. Its smell and taste are very sour. It is made by fermenting grain alcohol (like vodka), which produces acetic acid.
- Yellow mustard: Yellow mustard has a crisp, tart-and-tangy taste.
- the water: Water thins the dressing and acts as an emulsifier.
- Garlic powder or fresh garlic: I prefer fresh garlic to pickled garlic or garlic powder.
Replace the dressing
- Substitute silken tofu or white beans for a nut-free option.
- Opt for Dijon mustard instead of yellow mustard for a more savory flavor.
- Add a small amount of cayenne pepper or red pepper flakes for some spice.
- Try adding chopped dill pickles for a zesty addition.
- Use your favorite jarred vegan mayo and stir in mustard and garlic.
- Some people prefer apple cider vinegar instead for its more tart flavor.
How to make a salad
- So, I first peel and dice my potatoes using a 13.6mm dicer. Then, when all the potatoes are cut, I wash them again to remove the excess debris.
- Once I peel and cut my potatoes, I place them in a large bowl and cover with cold water.
- Next, I boil the potatoes for 8 minutes and rinse them in cold water to stop the cooking.
- While the potatoes are boiling, cut all the vegetables and make the dressing.
- Make sure the potatoes are cool before assembling the salad. Then, collect the ingredients in a large bowl.
- Next, pour the dressing over the salad and toss to combine.
- As with most salads, it’s best to refrigerate after dressing to allow all the flavors to meld.
Just change a few ingredients and herbs, and the possibilities are endless. Consider giving it an Italian or Greek potato salad flair. Or, if you like your potato salad hot, German potato salad is always a nice change. But if you’re feeling spicy, a Cajun-inspired potato salad can be fun! The possibilities are endless.
Recipe FAQs
Peeled and sliced potatoes are the best! First, cut the potatoes into 2″ cubes. Make sure all the pieces are about the same size so they cook evenly.
When making vegan mayonnaise-based potato salad, stay away from warm potato dressing. The cashew mayonnaise will melt in the hot potatoes and become grainy. However, when making a vinegar-based potato salad, it’s best to dress the potatoes hot.
There is no reason, so it’s a personal choice. Potato skins add a nice texture and flavor to the salad and are also the healthiest part. But, for this classic potato salad recipe, I removed the skins.
advice
- When the meal is ready, peel and cut the potatoes and place them in cold water until ready to boil.
- Using a vegetable chopper for both potatoes and other vegetables is a time saver and helps keep the vegetables even.
- To check if the potatoes are cooked, remove a piece and piece with a fork. When tender, remove the pan from the oven and drain it in a colander.
- Running cold water over potatoes in a colander is a quick way to cool potatoes for salad making.
- Leave the potato skin on for extra nutrition.
- Use silken tofu or white beans in the dressing instead of nuts for a nut-free option.
- This salad is also gluten-free.
Summer is here, and now is BBQ season. Don’t skip your favorite foods because any recipe can be ‘veganized’, like vegan potato salad. As a result, you’re eating healthier and enjoying the same great foods, just plant-based versions.
Other great vegan barbecue recipes
If you like our vegan potato salad, give it a 5-star rating and comment below! We want to hear from you!
📖 Recipe
Vegan Potato Salad
Vegan potato salad is the perfect picnic or barbecue side dish. Creamy and packed with veggies, this classic potato salad is so delicious you won’t believe it’s vegan. So don’t skip your favorite foods; Instead, make them vegetarian and healthy and enjoy!
instructions
Potato salad
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Peel the potatoes and cut them into equal sized pieces.
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Place the potatoes in a bowl of cold water to cover them.
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Add 1 teaspoon of salt.
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Bring to a boil, and then simmer for 8 minutes.
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Meanwhile, chop the vegetables and herbs.
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Drain the potatoes in a colander and run cold water over the potatoes until they are completely cool.
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You need to toss the potatoes around so they cool all over, not just the top layer.
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Pour potatoes into a large bowl.
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Add chopped vegetables and herbs.
salad dressing
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Wash the raw cashews.
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Add all other ingredients.
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Blend with a high speed blender until smooth.
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Add potatoes, chopped vegetables and herbs.
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Stir gently.
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Cover and refrigerate until ready to serve.
Comment
- Cut potatoes and vegetables evenly for best results. I recommend using a vegetable chopper.
- Make sure if cutting by hand, the potatoes are cut to the same size they cook at the same rate.
- Remember, the cooking time will be different if the potatoes called for in the recipe are small or large.
- Substitute red potatoes and leave the skins on for a hearty salad.
- Add other herbs like tarragon for extra flavor.
- For a more flavorful classic vegan potato salad, use Dijon mustard instead of yellow mustard.
- Stone ground mustard also works well with this recipe.
nutrition
Worship: 8gCalories: 148kcalSugars: 25gProtein: 5gFat: 2gPolyunsaturated Fats: 1gTrans fats: 0.001gSodium: 91mgPotassium: 636mgFiber: 3gSugar: 3gVitamin A: 705IUVitamin C: 28mgCalcium: 38mgIron: 2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂