This creamy Vegan Potato Salad tastes just like the classic version you know and love. Tender boiled potatoes are tossed in a vegan mayo-based dressing with scallions and red onions to give you a flavor-packed side dish to bring to the barbecue or serve with dinner. Ready to eat in just 40 minutes!
Table of Contents
Ingredients
- Potatoes
- Red onion
- Scallions
- Vegan mayonnaise
- Vegan sour cream or plain soy yogurt
- Dijon Mustard
- Lemon juice
- Salt
How to Make
Step 1:
Wash, peel and slice the potatoes. Add them to a large pot and fill with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are almost fork tender but still slightly firm (about 20-25 minutes). Drain the water and set the cooked potatoes aside to cool.
Step 2:
Meanwhile, whisk the vegan mayonnaise, vegan sour cream (or yogurt), dijon mustard, lemon juice, salt, and white pepper together in the bottom of a large salad bowl until smooth. Add the chopped red onion and sliced scallions to the bowl and toss to coat.
Step 3:
Add the cooked and cooled potatoes to the salad bowl and carefully toss them in the dressing until well coated. Refrigerate for at least 30 minutes before serving.
More creamy vegan salads:
Corn Salad
Coleslaw
More tasty vegan potato side dishes:
Garlic Herb Roasted Potatoes
Mashed Potatoes
Related vegan recipe roundups:
side dish, summer, BBQ, picnic, Thanksgiving, Christmas, beginner-friendly
Vegan Potato Salad
Ingredients
- 2 pounds potatoes (peeled, sliced & halved) (~1kg)
- 1 medium red onion finely chopped
- 2 large scallions finely sliced
- 1 ½ cup vegan mayonnaise (330 g)
- ⅔ cup vegan sour cream (or plain soy yogurt) (170 g)
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 ⅓ tsp salt
- 1 tsp ground WHITE pepper (NOT black pepper!)
Instructions
- Wash, peel and slice the potatoes. Add them to a large pot and fill with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are almost fork tender but still slightly firm (about 20-25 minutes). Drain the water and set the cooked potatoes aside to cool.
- Meanwhile, whisk the vegan mayonnaise, vegan sour cream (or yogurt), dijon mustard, lemon juice, salt, and white pepper together in the bottom of a large salad bowl until smooth. Add the chopped red onion and sliced scallions to the bowl and toss to coat.
- Add the cooked and cooled potatoes to the salad bowl and carefully toss them in the dressing until well coated. Refrigerate for at least 30 minutes before serving.
I didn’t have scallions on hand, but it turned out great, nonetheless. What kind of vegan sour cream do you use? Mine was a bit thick.
This turned out really good for me! Would love to see a corn salad version at some point. 🙏