Vegan Garden Potato Salad

Last Updated on March 21, 2022

This Vegan Garden Potato Salad is a refreshing replacement of a traditional potato salad.

It is simple to make, vegan, gluten free, and a perfect side dish for any meal.

There is no mayo added to this salad, instead I used a vinaigrette to give this salad a unique sweet and tangy taste.

Making this potato salad perfect for those of you that do not like mayo or eggs.

What else makes this salad different from the traditional potato salad is that I added a couple different vegetables, green beans and bell peppers.

This will give the salad a crisp texture and a unique taste.

But the most important part of the potato salad is of course the potatoes.

What potatoes work best for a good potato salad?

A potato has to stay together once it is cooked and stirred into the salad.

I have tried red, yukon gold, russets, fingerling, and the new potato.

After trying many different types, I prefer the red or the new potato.

Why the red? The red potato is tender in texture and delicate in flavor. It stays together after boiling and will not disintegrate in the salad.

Why new potatoes? These potatoes are actually just that, new. They are uprooted before they have matured, and because of this they are a sweeter and firmer potato, they hold up well after boiling and stirring into the salad.

A potato salad is usually served as a side dish along with baked beans, coleslaw, corn on the cob, or watermelon.

And it will compliment any sandwich (hot or cold ) or even grilled vegetables.

This salad does not have to be just a summer side dish, it is wonderful for the winter holidays too.

A Vegan Garden Potato Salad is a great alternative to the traditional potato salad we all know and love and just might become a new family favorite!

What ingredients are in this salad?

• Potatoes – For this potato salad I used a red potato. They are a firmer potato and hold up well in a potato salad.
• Green Beans – Fresh green beans are the best option for this salad, but if you are not able to get the fresh beans, frozen beans will work.
• Onion – This can be a fresh onion or a powdered onion. When using a fresh onion use a sweet onion or a shallot. The onion should not over take the salad, just a hint is the perfect addition.
• Peppers – In this recipe I used a red and yellow bell pepper, this will add a crispy texture and a sweet mild flavor to your salad.
• Oil – Olive oil or a avocado oil can be used in this recipe.
• Apple Cider Vinegar – This will give the dressing a milder sweet flavor, that is needed for the vinaigrette.
• Mustard – With this recipe I used a simple yellow mustard, but any variety of mustard will work just as well.
• Real Maple Syrup – The maple syrup will help to sweeten the vinaigrette.
• Seasonings – In this recipe is Dill, Minced Garlic, Salt and Pepper, these are added for taste.

How to make this Vegan Garden Potato Salad

Clean, peel, and dice the potatoes.

In a large pot, boil the potatoes until they are tender but firm.

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

In a small sauce pan, boil the green beans until they are tender.

Once the beans are tender, remove from heat, drain, and rinse with cold water, set aside.

Clean and dice the peppers and onion, add to a large serving bowl.

Next add the well drained potatoes and green beans to the large serving bowl, set aside.

The Vegan Garden Potato Salad Dressing

In a small bowl or large measuring cup, add the remaining ingredients together and blend.

Drizzle the dressing on to the large bowl of vegetables, stir to coat all the ingredients in the bowl.

Cover bowl and place in the refrigerator for up to 6 hours or overnight.

After 6 hours or over night remove the bowl from the refrigerator and stir to evenly coat all the ingredients once again before serving.

Serve your Vegan Garden Potato Salad as a side dish with any meal.

Want a creamy vegan salad?

Try this recipe for Creamy Vegan Potato Salad with a mayo alternative!

Sharing is caring!