This simple Vegan Potato Salad is a firm family favourite with it’s light and creamy mayo mustard dressing and tender, fluffy potatoes. A simple recipe that can be tweaked to suit your taste and to provide more variety at a moments notice. Plus, it can be ready in under 30 minutes!
Jump to RecipeIf you’re anything like me, you love potato in every form – potato salad, roasted potato wedges, oven baked jacket potato or even simply boiled with a sprinkling of salt.
A plant-based potato salad recipe made with a few simple ingredients.
Make It Your Own
The great thing about this potato salad recipe is that it can easily be adapted with a few simple changes.
For example, if gherkins aren’t to your taste, then perhaps you could swap them out for shallots, or celery. Or perhaps add in some finely chopped red pepper for a sweet burst and crunch.
You could create a southern-style potato salad by adding in some paprika, or heat with a little cayenne pepper or chilli flakes.
How To Store
If it lasts long enough to have any leftovers, the best way to store this potato salad is in an airtight container in the fridge.
It should last for up to 5 days in the fridge – it doesn’t freeze well so avoid this if you can.
How To Serve
You can serve this vegan potato salad any way you like really but here are a few ways we love to have it incase you need a little inspiration…
- Mixed into a leafy salad with a drizzle of olive oil.
- Serve on the side with some vegan sausages and beans for a warming and comforting dish.
- Eat on it’s own with a sprinkling of salt for a quick and healthy snack.
Other Vegan Recipes You Might Enjoy
A Quick And Simple Couscous Salad
A Simple Low Carb Cauliflower Rice Recipe
Low Calorie Roasted Vegetable Soup Recipe (Under 100 Calories)
An Easy Homemade Vegan French Baguette Recipe
A Simple Low Sodium Hummus Recipe
Ingredients You’ll Need To Make Potato Salad
- Potatoes
- Vegan Mayonnaise
- Olive Oil
- Lemon (Juice)
- Gherkins (Optional)
- Mixed Herbs
- Garlic
- Mustard
How To Make This Vegan Potato Salad
- Dice your potatoes into small-ish cubes and boil until soft. This should be around 15-20 minutes depending on the size of your diced potato chunks.
- While they’re cooking, finely chop the gherkins and grate the garlic cloves.
- Combine all the other ingredients (olive oil, lemon juice, mixed herbs, mustard, vegan mayonnaise) into a large mixing bowl. Then add in the garlic and chopped gherkins and mix until well combined.
- Once potatoes are boiled, leave in the sauce pan and cover with the mixture and gently combine.
- Taste test at this point and add in any salt and pepper as you wish. You could also add in some chilli flakes if you wanted to add a little heat to the recipe.
- After mixing, empty the contents into a dish and leave to cool completely.
- Once cool, cover and keep in the fridge.
Best kept in the fridge in an airtight container. This potato salad recipe will keep for up to 5 days, however, this healthy snack recipe does NOT keep well in the freezer.
A Simple Vegan Potato Salad Recipe
Vegan Potato Salad Recipe
Equipment
- 1 Sauce pan
Ingredients
- 2 large Potatoes (approx 200 grams)
- 50 grams Vegan Mayonaise
- 2 teaspoons Olive Oil
- 1/2 Lemon (Juice)
- 70 grams Gherkins Optional
- 1 teaspoon Mixed Herbs
- 2 Cloves Garlic
- 5 grams Mustard
Instructions
- Diced potatoes into small-ish cubes and boil until soft.
- While they're cooking, finely chop the gherkins and grate the garlic cloves.
- Combine all the other ingredients into a bowl and add in the garlic and chopped gherkins and mix until well combined.
- Once potatoes are boiled, leave in the sauce pan and cover with the mixture and gently combine.
- After mixing, empty the contents into a dish and leave to cool completely.
- Once cool, cover and keep in the fridge.
Notes
Making Ahead Of Time
Although this recipe can be made in around 30 minutes, or less, if you need more time on the day, why not make it the night before.
You can easily make this potato recipe the night before, however, keep in mind the dressing will tend to soak into the potatoes in the fridge so leave the dressing separate until you need to serve it up.
So, if you want your potato salad to be really creamy and full of sauce, hold back the dressing until just before serving it up. Or, simply keep the lemon juice aside and put the rest of the dressing on your salad. Drizzle the lemon juice over just before serving for a tangy zing of freshness.
Frequently Asked Questions…
What Are The Best Potatoes?
You can use any potatoes you like. It’s really down to personal preference when choosing your variety.
Avoid Overcooking Your Potatoes!
You really want to avoid overcooking your potatoes. As soon as a knife goes in easily, they are done! Overcooking them will result in mushy, watery potatoes that just won’t taste as nice.
Can I Make It Ahead Of Time?
Yes absolutely! You can make this potato salad the day before and keep it stored in the fridge in an airtight container until you’re ready to use it.
Do I Have To Use Vegan Mayonnaise?
No not at all. If you don’t want to use vegan mayo, you can use tahini, mixed with a little water instead.
Can You Freeze This Vegan Potato Salad Recipe?
Yes, you can freeze this potato salad recipe, however we don’t recommend doing so. The potatoes tend to go a little soggy once thawed meaning it ends more like a potato soup than a nice potato salad.
We would love to know if you make this vegan potato salad recipe.
Yum! Thanks for sharing these vegan recipes!
No Problem, so glad you liked it.
The mayo mustard dressing sounds delicious.
Vegan food is some of the tastiest on earth because it is so wholesome, healthy and filling. I love it and enjoy it here and there as my wife is a vegetarian.
Thanks for sharing the recipe.
Ryan