This creamy, comforting Vegan Potato Salad is perfect for picnics, family gatherings, or as a satisfying side dish. Made with hearty potatoes and rich vegan mayonnaise, this salad is delicious and welcoming to everyone at the table, regardless of dietary preferences.

Toss in some crisp celery, flavorful green onions, and a hint of sweet pickle relish for a delightful mix of textures and tastes. Whether you’re serving it at a summer barbecue or enjoying a casual lunch at home, this vegan potato salad will surely be a hit!

Best Vegan Potato Salad overhead photo

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.

Ingredients For Vegan Potato Salad

  • Potatoes: The base of the salad, potatoes are boiled until tender and then cooled, providing a soft yet firm texture that absorbs flavors beautifully.
  • Vegan Mayonnaise: A dairy-free alternative to traditional mayo, it adds creaminess and binds the ingredients together without any animal products.
  • Celery: Adds a refreshing crunch and slight bitterness, which contrasts nicely with the creaminess of the mayonnaise.
  • Green Onions: Offer a mild onion flavor with a slight bite, enhancing the overall freshness of the salad.
  • Sweet Pickle Relish: Brings a tangy sweetness that complements the savory elements of the salad, adding a bit of zest.
  • Garlic Powder: Provides a subtle, aromatic depth that enriches the salad’s flavor profile.
  • Dried Dill: Lends a slightly grassy and sweet taste, which pairs perfectly with the creamy and tangy components.
  • Salt: Essential for seasoning, it enhances the natural flavors of the potatoes and the brightness of the other ingredients.

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.

Vegan Potato Salad ingredients in a bowl

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.

Vegan Red Potato Salad

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Best Vegan Potato Salad overhead photo

Vegan Potato Salad

This creamy Vegan Potato Salad is full of flavor with just the right amount of mayonnaise, celery, onion, relish is all you need for your next potluck.
5 from 12 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: vegan potato salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 471kcal



  • 2 pounds potatoes peeled and diced
  • 3/4 cups vegan mayonnaise
  • 1/2 cup celery chopped
  • 3 green onions chopped
  • 1/4 cup sweet 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 the potato and allow to cool.
  • Mix mayo, relish, garlic powder, dill, and salt in a 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 of hours.


Calories: 471kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 680mg | Potassium: 1025mg | Fiber: 6g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 47mg | Calcium: 42mg | Iron: 2mg