Last Updated on September 17, 2024

A Creamy Vegan Potato Salad that taste just like the traditional potato salad.

I am a huge fan of potato salad and needed to find a vegan version of this traditional salad of summer.

We all know that potato salad really is not a complicated salad, so coming up with a vegan version was not hard to do.

It is simply easy to make and takes no time at all to whip up, exactly as the traditional salad.

You will love the crisp celery with the tender potatoes covered in a delicious plant based mayo dressing that will remind you of the classic potato salad.

Even though potato salad is usually only served during the summer months, my family loves it anytime of year!

So don’t limit this creamy flavorful salad to just one season, enjoy it through out the year!

What are different ways that you can enjoy this Creamy Vegan Potato Salad?

Potato salad does not have to be only a side dish, I love it as a main dish on top of green leaf lettuce, topped with sunflower seeds or crushed cashews and grapes.

Or why not add the potato salad on top of buttered toast.

So however you decided to enjoy your vegan potato salad whether it is as a side or main dish, or maybe at a different time of year, you and your family will be happy with this new vegan version of a old classic.

Ingredient needed for this salad

Potatoes – I used a red potato in this potato salad. The red potato is tender in texture and delicate in flavor. It stays together after boiling and will not disintegrate in the salad.
Vegan Mayonnaise – The mayonnaise is the base of the dressing in this salad. It is creamy and delicious and taste just like the regular mayo.
Onion – I saute the onion to caramelize it and to bring out more sweetness of the onion. A powdered onion will work for this salad if you prefer no fresh onion.
Celery – I saute the celery with the onion. Celery adds the much needed crunchiness, along with a salty and grassy taste that compliments this fresh tasting salad.
Seasoning – In this recipe I used minced garlic, salt, pepper, celery seed, and dill.
Mustard – I used a plain yellow mustard for this potato salad, switch it up by adding your favorite mustard.
Oil – The olive oil is used to saute the vegetables.
Apple Cider Vinegar – The vinegar gives the potato salad a slight tangy taste.
Real Maple Syrup – The syrup helps to slightly sweeten and control the tartness in the salad.

How to make this Creamy Vegan Potato Salad

Clean and peel the potatoes.

Add water and potatoes to a large pot, boil the potatoes until they are done but still firm.

Once the potatoes are done, drain and rinse with cold water to stop the cooking, set aside.

Clean and dice the onion and celery.

In a small fry pan, add the oil, onion, and celery, saute for about 7 minutes or until they start to brown and caramelize, set aside to cool.

In a large serving bowl, add the cooked potatoes and vegetables.

Add the remaining ingredients to the large serving bowl with the potatoes and vegetables.

Stir the ingredients together until well combined.

Cover the bowl and place in the refrigerator for up to 2 hours or overnight.

Remove the bowl from the refrigerator and stir the salad before serving.

How to serve this Creamy Vegan Potato Salad

As a side dish – Serve the salad as the side to any sandwich, hot dog, or burger.
As a main dish – Scoop the salad onto green leaf lettuce, topped with a nut and fruit of your choice.
On top of toast – Add a scoop of potato salad on top of buttered toast.

Want something a little different? Try a refreshing mayo-free take on potato salad with my Vegan Garden Potato Salad!