I love a creamy potato salad but I’m so happy I don’t have to mask the egg-y flavor of traditional potato salad recipe, my healthy Vegan Potato Salad recipe tastes fresh and clean, with a delicious blend of flavors that’s just right.
It is made with simple ingredients that are easy on digestion, I deliberately omitted mustard from my recipe because I find it to be harsh on my stomach but feel free to make this recipe your own by substituting your favorite ingredients.
During the summer, I have the joy of doing a lot of catering events where I love to serve these creamy salads that are always a huge hit, like my Macaroni Salad and Southern Style Coleslaw. I have decided to include my Vegan Potato Salad for my first event this Sunday.
What Potatoes Are Best For Potato Salad?
I find that the red skin potatoes or the Yukon gold potatoes hold up best when boiling. These varieties are waxier than Russet potatoes and have the least amount of starch. For the recipe below, I used red skin potatoes.
How To Make Homemade Potato Salad?
To Prepare the potato salad, peel and dice potatoes. Some people prefer to boil potato whole, but I find the diced potatoes to cook faster and they are easier to handle after they are cooked. Drain the potatoes using a colander, allow cold water to run over potatoes to cool.
You can make a homemade Cashew Mayonnaise or use a store bought brand, like Vegenaise or Just Mayo. Mix mayonnaise with sweet pickle relish, garlic powder, dill, and salt. For the relish, I love to use Pa’s Pickle Relish because it is vinegar-free.
Transfer potatoes to a large bowl, add mayonnaise dressing, celery, green onions and mix to thoroughly coat potato.
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- Categories: Gluten-Free, Vegan
- Course: Salad
- Cuisines: American, Soul Food
- Energy: 289 kcal / 1208 kJ
- Fat: 11 g
- Protein: 4 g
- Carbs: 45 g
- Preparation: 10 min
- Cooking: 15 min
- Ready in: 25 min
- For: 4 Servings
- 2 pounds potatoes, peeled and diced
- 3/4 cups vegan mayonnaise, *Link to recipe
- 1/2 cup celery, chopped
- 3 green onions, chopped
- 1/4 cup sweet pickle relish, PA's Pickle Relish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- Place potato chunks to boil in water in a large saucepan over medium-high heat. Reduce heat to simmer until potatoes are tender, about 10-15 minutes. Drain potato and allow to cool.
- Mix mayo, relish, garlic powder, dill, salt in medium bowl. In a large mixing bowl, add cooled potatoes, green onions, celery, and mayonnaise dressing. rel Stir to fully coat potatoes. Cover and refrigerate for a couple hours.
- Leave the skin of the potato on for added nutrients and if you use red for color.
- .You can cool potatoes faster by running under a gentle stream of cold water or popping them in the refrigerator.
- You can substitute sweet potatoes for white potatoes.
Easy to make and delicious!
Thank you Carrie, I’m so happy yuou enjoyed it and you left a feedback.
Delish! The family loved it. Thanks.
You are welcome Samantha, I’m so happy they enjoyed it.
Potato Salad is a favorite and I do love using vegan flavors, especially for vegetable-based side dishes. Your flavors are spot on and I’m looking forward to making this for a family BBQ this weekend.
I can’t resist a good potato salad. Never tried a vegan one, but it looks just as good as the regular one you see in stores!