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    Home Β» All Recipes Β» Side Dishes

    Creamy Vegan Potato Salad

    August 3, 2016 By Melissa Huggins / 36 Comments

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    This Creamy Vegan Potato Salad is flavorful & satisfying. It's gluten-free, dairy-free and guilt free. It's the perfect side dish to most meals.

    This Creamy Vegan Potato Salad is flavorful & satisfying. It's gluten-free, dairy-free and guilt-free. It's the perfect side dish for most meals.

    Side view of potato salad in a red dish with a wooden spoon on the side.

    We are right in the middle of summer and it seems like the perfect time to share my favorite Creamy Vegan Potato Salad recipe. I know, I know...there are thousands of potato salad recipes online and do we really need another?

    Well, the answer is YES! We sure do! Especially, a deliciously creamy, vegan version.

    A classic

    Growing up, potato salad was a staple at family picnics, barbecues and other casual gatherings (I think many of us can relate) It was always homemade and was always the first to disappear (I definitely helped with that).

    These days, I don't get to enjoy many gatherings, because I live across the country. However, between visits, I keep the tradition going at our home and I created my own veganized version for my family to enjoy.

    I make it a lot in the warmer months, which is most of the year here. It's one side dish that doesn't get boring. I have a few different potato salad recipes, but this one is most requested.

    Closeup view of vegan potato salad in a red serving dish topped with fresh-cut herbs.

    How to make the best Vegan Potato Salad

    I like my potato salad somewhat tender, but not the mashed version. It needs to have some bite and texture, but not overly crunchy either.

    I peel and cube the potatoes and cook them until they are just tender for about 8-10 minutes. This creates a tender potato that keeps most of its shape. It's the perfect foundation for the rest of the ingredients and they won't get lost in a mashed blob.

    This potato salad is loaded with fresh herbs & veggies, which adds a wonderful variety of flavors, textures, and colors (it also makes it more nutritious). It turns a basic looking potato salad, into a beautiful and colorful side dish.

    In this recipe, I added celery, red bell pepper, green onion, fresh dill, pickles & sweet corn. They add a nice crunch and the colors just pop and make it even more appetizing. t's a real crowd pleaser and will be the star at your next casual gathering.

    I kept the base flavor a little classic, by using vegan mayonnaise and a touch of mustard. This keeps your tater salad creamy, with a touch of zing in every bite. If you really want to kick up the zing, add a touch of pickle juice to the mix. Potato salad is ridiculously versatile, so feel free to add or take away some ingredients.

    Make it your own and have fun with it. It's almost impossible to mess up!

    Overhead view of vegan potato salad in a res serving dish with fresh vegetable on the side.

    You don't need a special occasion to make this comforting side dish

    So, why not give this Creamy Vegan Potato Salad a try tonight? I guarantee you'll have some happy campers sitting at the table, and I betcha they'll even do the dishes if you promise to make it again. 😉

    I’D LOVE TO HEAR FROM YOU

    If you make this Vegan Potato Salad, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Stay cool and make your summertime a breeze with 30 Easy Vegan Summer Recipes!
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    5 from 18 votes

    Creamy Vegan Potato Salad

    This Creamy Vegan Potato Salad is flavorful & satisfying. It's gluten-free, dairy-free and guilt free. It's the perfect side dish to most meals.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: American, Gluten-Free, Vegan
    Servings: 8
    Calories: 188kcal
    Author: Melissa Huggins

    Ingredients

    • 8 medium russet potatoes, cleaned, peeled & cubed into bite-sized pieces (all same size)
    • 1 tablespoon salt & 1 tablespoon of apple cider vinegar (for cooking water)
    • 1 - 1 Β½ cups vegan mayonaise (*see note)
    • Juice of one lime or lemon (sub apple cider vinegar, to taste)
    • 2 tablespoons mustard
    • β…“ cup pickles, diced
    • 2-3 tablespoons fresh dill, chopped
    • Β½ teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoons salt, more to taste
    • ΒΌ teaspoon fresh ground pepper, more to taste
    • Β½ cup celery, diced
    • 1 red bell pepper, diced
    • Β½ cup green onion, chopped
    • Β½ cup corn (fresh or thawed frozen)
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    Instructions

    • Place the cubed potatoes in a large pot and cover with cold water (1-2 inches over potatoes). Add the salt & vinegar (*see note). Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are just tender & easily pierced with a paring knife or fork, with little resistance when falling off. About 8-10 minutes.
    • When potatoes are done, drain them well using a colander & transfer them to a large mixing bowl. While hot, squeeze the lime juice over the potatoes. Fold gently to combine. (This will help the potatoes absorb the zingy flavor). Let potatoes cool.
    • While the potatoes are cooling, prepare your dressing. In a medium bowl, mix 1 cup of mayo (*see note), mustard, herbs, spices, salt and pepper (except paprika.) Whisk together until well combined.
    • When potatoes have cooled, place the pickles & veggies in the large mixing bowl and pour on the dressing. Fold gently until ingredients are combined. Taste for any additional seasoning, add more as needed. Place in fridge to chill for 1-2 hours so the flavors will marinate well. (It can also be served immediately if preferred)
    • Before serving add the extra Β½ cup of mayo (if needed) and sprinkle with paprika. Enjoy!

    Notes

    * Salt & Vinegar for cooking water: The salt will season the potatoes throughout, while the vinegar will prevent overcooking
     
    * Mayonnaise: Start off with 1 cup of mayo and save the rest right before serving to keep the salad moist (it might not be needed).
     
    *If you'd like additional zing, you can add a 1-2 teaspoons of pickle juice to the dressing.
    *Potato salad is very versatile, so feel free to omit any of the veggies in this recipe. You can add your favorites, or leave it plain. It's all personal taste. 
     
    *Prep time does not include chilling process.
     
     

    Nutrition

    Calories: 188kcal | Carbohydrates: 42g | Protein: 5g | Fat: 3g | Sodium: 436mg | Potassium: 675mg | Fiber: 3g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 31.8mg | Calcium: 37mg | Iron: 2.1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

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      Recipe Rating




    1. Cynthia

      June 03, 2022 at 9:30 am

      5 stars
      Thank you for this delicious recipe. I was in need of a vegan potato salad to round off my family BBQ and this one was just so tasty! Adding the corn was a great idea!

      Reply
      • Melissa Huggins

        June 07, 2022 at 7:46 am

        You are welcome, Cynthia! I am pleased that you find this Potato Salad delicious.

        Reply
    2. New York

      December 05, 2020 at 10:08 am

      5 stars
      I really enjoyed this recipe. The potatoes salad taste so creamy and I loved the added lemon for flavor. I made it with red potatoes and it was delicious. This is my go to recipe for a yummy potatoes salad, thanks!

      Reply
      • Support @ Vegan Huggs

        December 11, 2020 at 10:05 am

        Hi! We are so happy that you love the recipe and that it has become a go-to for you! Thanks so much for giving it a try πŸ™‚

        Reply
        • Janayre Vaughan

          August 01, 2021 at 6:30 am

          Seriously the BEST Potato Salad!!
          Even our non-vegan friends and family request this recipe!!
          Definitely a crowd pleaser!

        • Support @ Vegan Huggs

          August 06, 2021 at 7:36 am

          Hi Janayre! We're so glad that the potato salad was a hit! Thanks so much for trying it out πŸ™‚

    3. Audrey

      November 23, 2020 at 11:41 am

      5 stars
      This is truly the best potato salad recipe that I have ever done. So good! Especially when it's a bit warm.

      Reply
      • Support @ Vegan Huggs

        November 27, 2020 at 8:00 am

        Hi Audrey! What a compliment, thank you so much! We are so happy to hear that you loved the recipe πŸ™‚

        Reply
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