Vegan Recipes

Recipe For Vegan Potato Salad

Whether you’re a vegan, looking for a healthier alternative, or just craving a delicious and hearty dish, this Recipe For Vegan Potato Salad is the perfect choice! Packed with flavors, textures, and plant-based goodness, this recipe offers a delightful twist on the classic potato salad. It’s a crowd-pleaser that will leave everyone asking for seconds.

Vegan Potato Salad Recipe: Servings: 6-8


For the Salad:

  • 2 pounds (about 900g) baby potatoes, washed and quartered
  • 1 cup chopped celery
  • 1/2 cup diced red onion
  • 1/2 cup chopped dill pickles
  • 1/4 cup chopped fresh parsley

For the Dressing:

  • 1 cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon agave syrup or maple syrup
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  1. Cook the Potatoes:
    • Place the quartered baby potatoes in a pot of cold, salted water.
    • Bring to a boil and simmer until the potatoes are tender but not mushy, about 10-15 minutes.
    • Drain the potatoes and let them cool slightly.
  2. Prepare the Dressing:
    • In a mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, agave syrup, garlic powder, salt, and pepper until smooth and well combined.
  3. Assemble the Salad:
    • In a large mixing bowl, combine the cooked potatoes, chopped celery, diced red onion, chopped dill pickles, and chopped fresh parsley.
  4. Add the Dressing:
    • Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.
  5. Chill and Serve:
    • Refrigerate the potato salad for at least 1-2 hours before serving to allow the flavors to meld together.
    • Give it a final toss before serving to make sure the dressing is distributed evenly.

Nutrition Facts (per serving, based on 6 servings):

  • Calories: ~250
  • Total Fat: ~15g
  • Saturated Fat: ~2g
  • Carbohydrates: ~25g
  • Fiber: ~3g
  • Sugars: ~5g
  • Protein: ~2g
  • Sodium: ~400mg

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