This super easy vegan potato salad is the perfect side dish for any summer get together! Just 10 ingredients, gluten free, and can be Top 8 allergen friendly!
It’s not a summer get together without potato salad, am I right? Now, I know a lot of people vary or what is or is not included in a potato salad, but this happens to be one of my favorite recipes that I have turned into a vegan potato salad recipe and I hope you love it too.
It’s super simple to make and contains just 10 ingredients. Many are customary in potato salad and this dish can really feed a crowd. It can be completely Top 8 Allergen Friendly which is great if you are going somewhere and you aren’t sure about others’ allergies.
Watch how to make vegan potato salad:
What ingredients go into this vegan potato salad?
The recipe is so simple. There are just 10 ingredients in the entire dish and everything is easy to find at your local store. The ingredients that you need for this easy vegan potato salad recipe are:
- Potatoes
- Sweet Onions
- Celery
- Dill Pickles
- Green Olives
- Mustard
- Vegan Mayo
- Pepper
- Salt
- Paprika
What type of potatoes do you use for potato salad?
I have always used russet potatoes for making my potato salad. Others will say that Yukons are better. You could even use red if that’s what you have on hand. If you follow the directions, there’s really not a wrong answer, in my opinion, for this particular vegan potato salad.
How do you make vegan potato salad?
The first thing we do is wash the potatoes. Peel and cube potatoes into bite size pieces.
After that, we put them into a large pot of water and turn the water on medium high. Putting the potatoes in the water before it starts to boil, ensures even cooking.
Cook the potatoes until just fork tender.
You do not want to over cook your potatoes or you will have mushy potato salad.
While the potatoes are cooking, you are going to chop up your vegetables. You want everything to basically be minced. Not necessarily as small as you would mince garlic, but smaller than a dice. When you take a bite of potato salad you want to get even bits of each ingredient and not just one big piece of something.
You can put all these ingredients in a big bowl and place in fridge.
When you potatoes are done cooking, drain the water and run under cold water until no steam remains to stop the cooking.
Add to bowl with chopped veggies and the remaining ingredients. Carefully stir together. Sprinkle paprika on top for visual appeal.
It’s best to let this sit overnight to let the flavors come together.
Can I make this any faster?
You can throw the onions, celery, pickles, and olives into a food processor instead of chopping for a quicker route.
Can I make this Top 8 Allergen friendly potato salad?
The mayo is the only ingredient that we are worried about in this dish. Since we are making this a vegan potato salad, it’s already egg free by using a vegan mayo; however, many vegan mayos are made with soybean oil. If you are soy free, find a vegan mayo that is also soy free like Follow Your Heart soy free mayo or Just mayo (if you can find it).
Can I prep this vegan potato salad ahead of time?
This potato salad is actually better if you prep it ahead of time. It’s good in the fridge for up to 5 days.
How long is potato salad good for if left out at room temperature?
Potato salad, including this vegan potato salad, should not be left out at room temperature for more than 2 hours. After that it can spoil. If you are hosting an outdoor picnic, it’s important to note that it can spoil much faster the hotter the temperature.
In order to be more safe about potato salad and get togethers is to put the potato salad on ice and to keep a lid on it.
What can I serve with vegan potato salad?
This allergy friendly potato salad dish is perfect with any summer cookout or BBQ food! We love it with our classic black bean burgers.
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Vegan Potato Salad
Ingredients
- 5 lbs potatoes (about 8-10 medium potatoes)
- 1/2 cup +2 tbsp sweet onions, minced
- 1/2 cup celery, minced
- 1 1/4 cup dill pickles, minced
- 3/4 cup green olives, minced
- 1/4 cup yellow mustard
- 1 cup vegan mayo
- 2 tsp black pepper (more to taste)
- 1/2 tsp salt (more to taste)
- paprika
Instructions
- Wash potatoes. Peel and cube potatoes into bite size pieces.
- Add 4 quarts of water to a large pot. Put potatoes inside and turn water on medium high.
- Cook the potatoes until just fork tender. Do not overcook.
- While potatoes are cooking, chop up celery, onion, pickles and olives. Place in large bowl place in fridge while waiting.
- When potatoes are done, drain the water and run under cold water until no steam remains to stop the cooking.
- Add to bowl with chopped veggies and the remaining ingredients. Carefully stir together.
- Sprinkle on paprika at the end – enough for looks.
- It's best to let this sit overnight to let the flavors come together, but you could serve right away.
- Store in air tight container for up to 5 days.
- Recipe serves approximately 20 people. Can cut in half to serve less or double to serve more.
Video
Notes
Nutrition
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This post was originally published on 5/20/19 and updated on 5/21/2020
Tried this on a whim for a holiday event I was hosting and it turned out really well! I ended up buying an 8oz pack of precut onion, celery, and green pepper to save time. Used canned dill pickle relish also. I did end up adding about 3/4 small sweet onion to supplement the precut veggies. Definitely peeled and cut potatoes up front, which helped things to go faster in the end. Nixed the olives because they aren’t traditionally included in the potato salads I prefer. Used Yukon gold potatoes.
Overall, super easy recipe (aside from peeling and chopping a huge bag of potatoes) that produced great results. I got certified as an accomplished potato salad maker after just one batch!
Thank you for the recipe!
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