Are you ready for the best Vegan Potato Salad you’ll ever make? This creamy, plant-based potato salad is flavorful, simple, and ready in about 20 minutes with just a handful of easy-to-find ingredients.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Leftovers & storage
- Recipe FAQs
- What to serve it with
- Recipe card
Why this recipe works
This dairy-free potato salad uses simple, fresh ingredients and comes together quickly, making it ideal for warm-weather gatherings, picnics, or barbecues. Using baby or new potatoes saves time because you can leave the skins on for extra texture and flavor.
With just a few ingredients and minimal prep, this is one of the easiest creamy vegan potato salads you can make—great for busy weeknights or as a reliable potluck contribution.
Ingredients to make a Vegan Potato Salad
- New or baby potatoes – small, thin-skinned potatoes that hold their shape and cook quickly.
- Gherkin – a pickled baby cucumber; adds crunch and tang.
- Gherkin juice – a splash from the jar brightens the dressing.
- Mayonnaise – use vegan mayonnaise to keep the recipe dairy- and egg-free.
- Fresh parsley – chopped to freshen and lighten the flavors.
- Salt and black pepper – to season.
See the recipe card below for exact quantities and serving information.
Substitutions
- Potatoes: If you don’t have new potatoes, use red, Yukon Gold, yellow, or russet potatoes—cut larger ones into uniform bite-sized pieces so they cook evenly.
- Pickles: Dill pickles, dill relish, or sweet relish work in place of gherkins.
- Herbs: Swap parsley for fresh dill or another herb you prefer.
- Dressing tweaks: Add a splash of lemon juice or apple cider vinegar, or a pinch of celery seed, mustard, or garlic for additional depth.
Variations
- Spicy: Stir in chili flakes, cayenne, or Cajun seasoning.
- Deluxe: Add diced red onion, sliced spring onions, bell pepper, or chopped celery for color and crunch.
- Kid friendly: Keep flavors mild, cut potatoes smaller, and omit strong additions.
How to make a Vegan Potato Salad
Step 1: Quarter the potatoes (or cut into uniform pieces), roughly dice the gherkin, and finely chop the parsley.
Step 2: Bring a large pot of salted water to a boil, add the potatoes and cook for about 12 minutes or until a knife slides through easily. Adjust time depending on potato size.
Step 3: Drain and rinse the potatoes under cold water for a few minutes to cool them quickly.
Step 4: In a large bowl, combine cooled potatoes, gherkin, gherkin juice, mayonnaise, parsley, and salt and pepper. Mix until evenly coated.
Hint: Make sure the potatoes are at least at room temperature so the dressing holds its texture.
Step 5: Taste and adjust seasoning. Serve immediately or chill for an hour to let flavors meld.
Leftovers
Store leftover potato salad in an airtight container in the refrigerator for 3–4 days. Flavors often develop after resting, so many people prefer it the next day.
Recipe FAQs
There are many styles: German potato salad is warm with a vinegar-based dressing, while American potato salad is usually cold and mayonnaise-based. You can also add spices, herbs, or extra vegetables to tailor it to your taste.
Not necessarily. Many potato salads use mayonnaise, which may contain eggs, or yogurt-based dressings. This recipe uses vegan mayonnaise for a dairy- and egg-free option.
Yes. Making it ahead allows the flavors to meld; it often tastes better after a few hours or the next day.
What to serve with vegan potato salad
This potato salad is a classic summer side and pairs perfectly with grilled foods, roasted vegetables, green salads, or simple plant-based mains. It also works well alongside bean salads, hummus, or veggie burgers.
- Three Bean Salad
- Tofu Salad
- Mushroom Burgers
- Garlic Hummus
- Vegan Quiche
- Vegan Fishcakes
- Beetroot Salad
- Red Cabbage Slaw
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Vegan Potato Salad
Equipment
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Chopping board
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Knife
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Large pot
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Large mixing bowl
Ingredients
- 1 kg new potatoes (or baby potatoes)
- 1 gherkin
- 1 tbsp gherkin juice (from the jar)
- 2 heaped spoons mayonnaise (vegan preferred)
- small handful fresh parsley
- generous pinch salt & pepper
Instructions
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Chop potatoes into quarters, dice the gherkin, and finely chop the parsley.
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Cook potatoes in boiling salted water for about 12 minutes or until a knife slips through easily.
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Drain and cool potatoes under cold water for a few minutes.
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Combine potatoes, gherkin, gherkin juice, mayonnaise, parsley, salt and pepper in a large bowl. Mix until well combined and adjust seasoning to taste.
Notes
To freeze: Not recommended.
Tip: Cut potatoes into even pieces for uniform cooking; baby potatoes offer the best texture.
Nutrition
