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Are you ready for the best Vegan Potato Salad of your life? This creamy vegan potato salad tastes fantastic! With only 4 easily sourced ingredients and ready in about 20 minutes!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This healthy potato salad with plant-based ingredients is perfect for the summer months such as summer picnics or a garden party and sure to be a hit at your next bbq or family gathering too.
With it’s limited ingredients and not needing to peel the potatoes it’s sure to be the easiest creamy potato salad you’ve ever made!
Ingredients to make a Vegan Potato Salad
- New Potatoes – These are smaller and sweeter than full potatoes, hold their shape better, allowing for less to cut! They are also generally thin-skinned potatoes.
- Gherkins – a gherkin is a type of pickle, specifically a pickled baby cucumber.
- Gherkin Juice – adds a delicious flavor to this vegetarian potato salad.
- Mayonnaise – I use vegan mayonnaise to keep this a dairy free potato salad. You could use store-bought mayonnaise or opt for my homemade vegan mayonnaise recipe!
- Fresh Parsley – helps to brighten the flavours in this dish.
- Salt and Black Pepper – add the final seasonings needed to perfect this egg free potato salad.
See recipe card for full information on ingredients and quantities.
Substitutions
- New Potatoes – While I prefer the flavour of new or baby potatoes, you could use full size potatoes as well. You will need to cut them smaller than quarters. You could use red potatoes, yukon gold potatoes, yellow potatoes, or russet.
- Gherkin – Gherkin is my favourite type of pickle to use, but you could use dill pickles, dill relish, or sweet relish instead.
- Fresh Parsley – Parsley is my favourite choice in this vegan potato salad recipe, but other fresh herbs would work as well. You could try fresh dill or even dried dill.
- Mayonnaise – If you like to experiment, you can try adding flavours like lemon juice, apple cider vinegar, celery seed, or garlic cloves. Or if you don’t like mayonnaise then try my Potato Salad with Yoghurt recipe. If you want more of a mustard dressing, you can use dijon mustard, yellow mustard, or whole-grain mustard.
Variations
- Spicy – Add chili pepper flakes, cayenne pepper, or Cajun seasoning when mixing all of the ingredients together.
- Deluxe – You could add some additional vegetables for some more color, texture, and flavour. Try red onion, green onions, red bell pepper, chopped celery, etc.
- Kid friendly – In order to keep it kid friendly, especially for picky eaters, it is a good idea to keep it basic. Cut the pieces smaller for easier chewing and adjust the flavour if necessary.
How to make a Vegan Potato Salad
Step 1: Firstly, prepare the fresh ingredients. Quarter the potatoes, roughly dice the gherkin, and chop the parsley finely.
Step 2: Bring salted water to a boil in a large saucepan. Add the potatoes and cook for 12 minutes or until they can be easily cut with a knife. You want tender potatoes, so if they feel al dente, allow them to boil a little longer.
Step 3: Drain the large pot of water and run the potatoes under some cold water for a few minutes to cool them off quickly.
Step 4: In a large bowl, combine all of the ingredients.
Hint: Make sure potatoes are cooled to at least room temperature before combining them with the other ingredients. You can run them under cold water to speed up this process!
Step 5: Mix together until well combined.
Leftovers
Leftover no egg potato salad should be stored in an airtight container in the fridge. You should be able to enjoy it for 3-4 days. Many people actually prefer it the next day!
Recipe FAQs
There are so many different takes on your classic potato salad! German Potato Salad is served warm rather than cold and has more of a vinegar-based sauce. American Potato Salad is generally served cold and covered in mayonnaise. You could also spice it up Cajun style!
Most potato salads do not have any dairy. They often use mayonnaise in the creamy dressing, which does contain eggs. Some potato salads even use hard-boiled eggs. My potato salad recipe no egg is delicious and a great alternative to traditional potato salad!
Yes! In fact, many people would argue that potato salad is even better on the second day! The potatoes absorb the flavours, making it even more delicious!
What to serve with vegan potato salad
Classic vegan potato salad is the perfect side dish for any summer barbecue! As such, it goes great with anything that comes off the grill! It is great paired with other delicious sides like a hearty salad, crunchy veggies, or some cooked green beans or white beans.
- Three Bean Salad
- Tofu Salad
- Mushroom Burger
- Garlic Hummus
- Vegan Quiche
- Vegan Fishcakes
- Beetroot Salad
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Vegan Potato Salad
Equipment
- Chopping Board
- Knife
- large pot
- large mixing bowl
Ingredients
- 1 kg new potatoes, (or baby potatoes)
- 1 gherkin
- 1 tbsp gherkin juice, (from the gherkin jar)
- 2 heaped spoons mayonnaise, (I used vegan)
- small handful fresh parsley
- generous pinch salt & pepper
Instructions
- Firstly, chop the potatoes into quarters, roughly dice the gherkin and finely chop the parsley.
- Add the potatoes to boiling salted water for 12 minutes (cook until the knife cuts through them easily).
- Drain and run the potatoes under a cold tap for a few minutes to cool them off quickly.
- To a large mixing bowl, add the potatoes, gherkin, gherkin juice, mayonnaise, parsley, salt and pepper. Mix all together until well combined.
Video
Notes
Nutrition
Really enjoyed making this potato salad. It was delicious, thank you!
A really quick and easy potato salad for a family with allergies! Thanks James
Since it is almost summer I’m wondering what kind of fresh herbs might be nice to add to this? Dill comes to mind but open to other ideas!
Dill would be nice in it as well 🙂