This easy and creamy Vegan Potato Salad is so rich and delicious you'd never know it's oil-free. Perfect for serving at a summer cookout or picnic. Made with a silken tofu Aioli, your non-vegan friends and family won't believe how much it tastes like the real thing!
Nothing says summertime quite like a cookout--and potato salad is a quintessential side dish to any great BBQ or picnic. But the classic American potato salad is made with mayonnaise (and sometimes hardboiled eggs). Thankfully, you can make a veganized version that's not only creamy and delicious, but it's also so good your non-vegan friends won't even know the difference. Plus this recipe for Vegan Potato Salad is oil-free, so it's actually healthy! Can it be true? Yes, it can.
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You'll Love This Vegan Potato Salad Recipe because it's:
- Creamy and Delicious!
- Quick & Easy
- Healthy & Oil-free
- WFPB (Whole-Foods Plant-Based)
- Vegan / Vegetarian
- Gluten-Free
- Eggless & Dairy-Free
- Lower in calories and fat than classic creamy potato salad
- The perfect vegan make-ahead side dish for any picnic, cookout, or BBQ
Is potato salad healthy?
Like most recipes, vegan recipes can be healthy or unhealthy. It really depends on how they are made. This recipe is oil-free and uses a homemade, silken tofu-based mayo, which makes it WFPB. Plus it's full of colorful veggies and potatoes, which are high in fiber, potassium, Vitamin C and B6. So this Vegan Potato Salad can definitely be called healthy!
Can I use store-bought vegan mayo?
Definitely. Using store-bought vegan mayo might be a little pricier but it will save some time. Just be aware that the nutrition information here is calculated using a silken-tofu-based mayo that's lower in fat and calories (and oil-free).
Keep in mind that if you use a store-bought mayo, it probably won't be oil-free. Also, you might need to adjust the seasonings since all store-bought mayos will have a slightly different level of saltiness.
What kind of potatoes should I use?
I usually use Yukon Gold Potatoes (or something similar) when making potato salad. They hold up well for boiling and absorb the flavors well. They are also great for other dishes, so when you buy a big bag they're less likely to go to waste.
Red-skinned or waxy potatoes can also work fine here, though I prefer them in a vinegar-heavy potato salad. I don't recommend starchy russet potatoes (baking potatoes) as they tend to fall apart when boiled.
How to make vegan potato salad
- To make this vegan potato salad, you start by chopping and boiling the potatoes. (As an alternative method, you can roast the potatoes in the oven, which is also delicious, but is somewhat less creamy).
- While the potatoes are boiling, you can prepare the vegan oil-free aioli and chop the celery, onions, sweet pickles, and chives. Once the potatoes are fork-tender, just drain, rinse with cool water, and then start assembling.
- Pour the vinegar over the potatoes first (this gives them a nice acidic kick).
- Wait a minute or two, then add everything else except the chives (save those for a garnish).
- Gently mix everything together, until everything is fully incorporated. Taste to adjust seasonings.
- Serve and enjoy right away or store for later!
Can I make it ahead?
Definitely! In fact, I think it tastes even better after the potatoes and dressing have sat together for awhile in the fridge. Just hold off on adding the chives (or any garnish you choose) until you are ready to serve.
How to Store
- You can store this vegan potato salad for 5 to 7 days in an airtight container in the refrigerator.
- Do not freeze.
Related recipes
- Vegan Broccoli Salad
- Oil-Free Oven Fries with Garlic & Oregano
- Vegan Potato Soup
- Lentil Shepherd's Pie
- Creamy Vegan Coleslaw
- Chick-fil-A Style Tofu Nuggets
📖 Recipe
Creamy Vegan Potato Salad (Oil-Free!)
Ingredients
- 1 ½ lbs yellow/gold potatoes
- 3 to 4 ribs of celery, diced (about 1 cup)
- ½ medium red onion, diced
- ½ cup sweet pickles, diced
- ⅔ to 1 cup vegan mayo or aioli
- 2 tablespoon yellow or brown mustard
- 3 tablespoon apple cider vinegar
- 2 tablespoon chopped chives
- fresh cracked black pepper
Optional
- 1 teaspoon sea salt or kala namak (kala namak adds an eggy flavor)
Instructions
- Wash the potatoes to remove any dirt or bad spots. Chop the potatoes into cubes (chop into quarters lengthwise and then chop each quarter into 2 to 4 cubes depending on the size of the potato). The cubes should be about the size of your thumb (but this is really a matter of personal preference).
- Add the potato cubes to a medium or large pot with cold water. Bring to a boil and cook until fork-tender (about 10 minutes, depending on the size of your cubes).
- Using the instructions linked below, assemble the vegan oil-free aioli. (Alternatively, you could use vegan mayonnaise or unsweetened yogurt of choice).
- While the potatoes are cooking, assemble the other ingredients: dice the celery, onions, and sweet pickles. Chop or use kitchen shears to cut the chives.
- Drain and rinse the potatoes under cold water. Let the potatoes cool in the strainer for about 3 to 5 minutes, or until they are no longer warm.
- Add the potatoes to a large mixing bowl. Pour the vinegar over the potatoes and gently stir to combine. Let rest about 2 to 3 minutes.
- Add all of the other ingredients except the chives. Gently fold the ingredients through the potatoes with a rubber spatula, being careful not to break up the potatoes.
- If serving right away top with the chives and enjoy! If you're making this dish ahead to serve later, store in the refrigerator in an airtight container. Top with chives just before serving.
Notes
- For this recipe I used yellow/gold potatoes. You can substitute with red potatoes, if you prefer.
- I like to keep the skins on the potatoes for more flavor and nutrition, but you can certainly peel them before boiling if that's your preference.
- I made this recipe using the vegan oil-free aioli linked below. This has a very strong garlic flavor. If you don't like raw garlic, simply omit and use as is. If using a storebought vegan mayo or yogurt and you want more garlic flavor, add 1 tablespoon garlic powder in when you combine the ingredients.
- When adding the aioli or mayo, start with ⅔ cup. You can add more later according to preference.
- For a soy-free alternative, try using cashew or almond cream (boil 1 cup for 10 minutes, and then drain, rinse, and blend in a high-speed blender).
Nutrition
Recipe for: Oil-Free Vegan Aioli!
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