Creamy Vegan Potato Salad

Updated: Oct 12, 2019

One of the things that shocked me most when I went vegan was finding out that mayonnaise contains eggs. I was so disappointed because a lot of my favorite foods had mayonnaise in them like potato salad and macaroni salad. So, I created my own.

You can easily make your own vegan mayonnaise, but I was on a time crunch and was able to find it in my grocery store. If you don't think you have access to a lot of vegan ingredients, maybe you're just not looking close enough. I am surprised every week I go to the grocery and see more and more vegan options.

Once you have your vegan mayo, homemade or store bought, you will just need the same ingredients that you would normally use: mustard, lemon, onions, dill, pickles, and of course, potatoes. And with potato salad, as long as you have the basic structure and flavors, you can add whatever else you wish. I added chickpeas and corn just to give it a little more substance and make it more satisfying. It would also be good with crispy tempeh, vegan bacon, jalapenos, or whatever other flavors and textures you desire.

The best part about this recipe is that it doesn't come off as a "vegan" dish if you know what I mean. It looks "normal" to non-vegans and therefore probably won't scare them away. It tastes just like the original with the animal products.

Potato salad is perfect for feeding a large crowd at a pot luck or cook out, and I think this basic recipe is good for any occasion all year round.

So, let's just dive right in!

First, you'll need to prep your potatoes. Dice them however big or small you want, cover them with water in a large soup pot, and simmer until tender, about 15-20 minutes.

While they are simmering, prep your sauce and other add ins. Combine the mayo, mustard, lemon juice, and spice to make the sauce in the bottom of a large bowl and set aside. Next, cut your onions and pickles and whatever else you want to add in. I used canned corn and chickpeas so I just drained and rinsed them and then placed all my add ins in a separate bowl.

Once the potatoes are done, toss them into the bowl with the dressing along with your other add ins and mix well to make sure everything is evenly coated. Pop your bowl in the fridge and occasionally stir to make sure everything is cooling down evenly.

Once it is completely cooled, you can put a lid on your bowl or serve it right away. Top with additional green onions and dill seasoning and serve as a side at your next gathering or even eat it for a quick lunch.

Creamy Vegan Potato Salad:

Recipe PDF

Prep time: 10 minutes

Cook time: 20 minutes

Yield: 12 or more people


For the salad:

- 6 medium sized potatoes (about 10-12 cups) diced

- 1/2 cup pickles, diced (about 12-16 pickle chips)

- 5 green onions, diced (but don't include the white part)

- 1 can of corn (optional)

- 1 can of chickpeas (optional)

For the dressing:

- 1 cup vegan mayo

- 1/4 cup Dijon mustard

- 1 lemon, juiced

- 1 tsp salt

- 1 tsp pepper

- 1 tsp garlic powder

- 1/2 to 1 tsp dried dill


1. Dice your potatoes into whatever size you prefer, add to a large soup pot, cover with 1 inch of water, and bring to a simmer. Cook until tender or about 15-20 minutes.

2. In the meantime, prep your other salad ingredients; dice your pickles and onions and rinse and drain your corn and chickpeas. Place this all in another bowl and set aside.

3. In a large bowl, preferably the one you want to store or serve your salad in, prepare the dressing; combine all of the ingredients and whisk or use a fork to thoroughly combine. If the dressing is too thick, add some more lemon juice or pickle juice and if it is too thin, add a bit more mayo.

4. Once the potatoes are tender (a fork should easily pierce them), drain and add them to the bowl with your dressing. Add the other toppings and stir well to combine, slightly mashing some of the potatoes as you go*.

5. Place in the refrigerator and stir occasionally to cool the salad thoroughly. Once it is cooled completely, serve immediately or put a lid on it and save it until it's time.

6. Enjoy! This will keep well in the fridge for about 7-10 days.

* Note: If this is not enough dressing, just add a little bit more of each ingredient and keep stirring. If this looks like too much, let it sit, a lot will be absorbed by the potatoes.

That's it! Easy, creamy, and delicious and perfect for your next family gathering, pot luck, or just a great dish to have on hand to eat as a side or even as a meal (I have totally done that). I hope you enjoy this recipe and find little ways to make it your own!

- Emma

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Hey there! Thanks for stopping by! 

My name is Emma. I am a 20-year-old new to this sustainable lifestyle. I am here to give you my tips as I learn them and help beginners begin their sustainable life...


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