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    Home » Salads

    Old Fashioned Vegan Potato Salad

    Published: September 5, 2020 | 5:10 am, Modified: Feb 14, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Old Fashioned Vegan Potato Salad 🌱 Potatoes, crisp celery, colorful red onion, sweet gherkin pickles and a few spoonfuls of homemade vegan egg salad combined with a delicious dressing. Experience the best potato salad you've ever tasted!

    A bowl filled with old fashioned vegan potato salad.

    Who knew a humble potato salad could be a superstar? Loaded with flavor, color and texture - crispy, soft and chewy - this popular potato salad will be a hit every time you serve it. Old fashioned style with timeless appeal. If you're looking for that perfect casual dish to wow a crowd, look no further.

    Potato salad is one of those ubiquitous dishes we expect to see at spring and summer parties, potlucks and casual outdoor events. At our house, this vegan potato salad recipe is right at the top of our holy trinity of traditional salads, followed by my mom's marvelous vegan macaroni salad and my fabulous 4-bean fiesta salad.

    A black and white checkered plate arranged with a vegan egg salad sandwich, potato salad and cucumber slices.
    Jump to:
    • Why we love this recipe
    • Ingredients
    • Instructions
    • Equipment
    • 🥕Serving Suggestions
    • FAQ's
    • Recipe
    • Food Safety

    This delightfully delish recipe has evolved to a higher level over time. Handed down by several generations of women in my family - this folks, is your county fair blue ribbon award-winning, old fashioned potato salad - made even better, with all vegan ingredients.

    By swapping out egg-based mayonnaise and hard boiled eggs with plant-based ingredients we have transformed the original recipe to 100% vegan. In the process - the flavor, texture and over-all scrumptiousness is better than ever!

    Why we love this recipe

    • it's ridiculously delish
    • 100% vegan
    • easy to make ahead and serve later
    • we've made it a million times - it's that good
    • ideal for potlucks & outdoor parties
    • did I mention it's the best vegan potato salad ever!

    🥕The Easy Vegan Egg Salad is optional, but I highly recommend making a batch (or two) and add some to this potato salad. It's amazing. Plus, having another salad to serve is an extra bonus! You can find my recipe for easy vegan egg salad here. Be sure to watch the video below.

    🥕 See the recipe card below for quantities & complete details

    Ingredients

    Ingredients for old fashioned vegan potato salad including diced potatoes, celery, red onion, vegan egg salad and dressing.

    Salad ingredients

    • Potatoes - we like Yukon Golds, but you can substitute with red (new) potatoes or russets
    • Celery - fresh and crispy
    • Red onion - we love the color & sweetness, but you can substitute with another type of sweet or mild onion
    • Pickles - sweet gherkins are a key ingredient. Yes you can use other sweet pickles or even dill if you prefer, but you owe it to yourself to experience this with gherkins.
    • Vegan eggless egg salad - Another game-changing ingredient that makes this potato salad recipe so magical. It's optional, but I think it's totally worth making, plus, you'll have a second salad to add to your table! See the recipe

    Dressing Ingredients

    • Vegan mayo - use your favorite brand
    • Pickle juice - sweet gherkin juice
    • Paprika - I prefer sweet paprika (not smoked)
    • Salt
    • Black pepper - I like freshly ground
    Vegan potato salad ingredients in a bowl.

    Instructions

    • Prepare a batch of vegan eggless egg salad. Refrigerate until ready to use.
    • Peel and dice potatoes into approximately 1-2" cubes.
    • Place potatoes in a large stovetop pot. Cover with water and a lid.
    • Bring to a rolling boil over high heat. Lower to simmering boil and cook for 10-15 minutes until potatoes are just tender. Don't over-cook or they'll get mushy.
    • Remove from stove. Transfer potatoes to a large strainer or colander and drain thoroughly.
    • While the potatoes are cooking is a good time to dice the celery, onion and pickles. Set aside.
    • Whisk together salad dressing ingredients.
    • Once potatoes are fully drained, transfer them to a large mixing bowl.
    • Add celery, onion, pickles. Gently combine with a large spoon.
    • Add one cup of vegan eggless egg salad. Gently combine.
    • Pour dressing over salad. Carefully toss with salad to fully combine. Be careful not to mash potatoes too much in the process.
    • Sprinkle with a pinch of paprika.
    • Refrigerate until ready to serve.
    Vegan potato salad in a bowl.

    Equipment

    • 5 qt or larger stove top pot with lid
    • Large strainer or colander
    • Veggie peeler
    • Cutting board
    • Large mixing bowl
    • Kitchen knife
    • Large spoon
    • Measuring cup
    • Measuring spoon

    🥕Serving Suggestions

    We love enjoying a heaping serving of old fashioned vegan potato salad paired with a tofu egg salad sandwich. Old school style updated with a vegan twist!

    A vegan egg salad sandwich and potato salad on a checkered plate.

    FAQ's

    What is the difference between sweet gherkins vs sweet pickles?

    Both sweet gherkins and sweet pickles are cucumbers that have been pickled, typically in a brine of salt and water or vinegar plus spices. A sweet gherkin pickle is a baby cucumber, in fact the name is derived from the Dutch word "gurken", meaning small pickled cucumber. Gherkins are very crispy and pack a lot of flavor. Sweet pickles are made from a variety of different cucumbers, large and small. They're often used to make relishes and are sliced - commonly known as bread and butter pickles. Learn more here.

    Can vegans eat potatoes?

    I know what you're thinking - why is this even a question? Oddly enough, it's one that is asked a lot. Simple answer: Yes. Potatoes are vegan. It's what you put on potatoes that may not be vegan. For instance, we veganized a popular potato recipe substituting dairy butter and cheese with all plant-based ingredients. I think you'll love this very vegan version of Scalloped Potatoes with Cabbage.

    How to store vegan potato salad?

    Always keep potato salad refrigerated in a covered airtight container until ready to serve. If you are taking it to an outdoor event, it's best to keep it cold inside a cooler or tray surrounded in ice. Discard any uneaten potato salad that has been left out at room temperature. Keep unopened leftovers stored refrigerated up to 3 days. Words I live by: "When in doubt, throw it out."

    A bowl filled with old fashioned vegan potato salad.

    If you enjoyed our old fashioned vegan potato salad recipe, be sure to check out these other delish plant-based dishes!

    • Lemon Artichoke Orzo Salad
    • Southwestern Quinoa Salad
    • Mom's Vegan Macaroni Salad
    • Vegan Jackfruit Tuna Salad
    • Israeli Couscous Salad

    very vegan 🌱 very good

    Recipe

    A bowl filled with old fashioned vegan potato salad.

    Old Fashioned Vegan Potato Salad

    by Connie🥕
    Old Fashioned Vegan Potato Salad 🌱 Potatoes, crisp celery, colorful red onion, sweet gherkin pickles, a few spoonfuls of homemade vegan egg salad combined with a delicious dressing. Experience the best potato salad you've ever tasted!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 15 mins
    Course Salad, Side Dish
    Cuisine American, Vegan
    Servings 12
    Calories 310 kcal

    Equipment

    • 5 qt or larger stove top pot with lid
    • large strainer or colander
    • veggie peeler
    • Cutting board
    • Large mixing bowl
    • kitchen knife
    • Large spoon
    • Measuring cup
    • Measuring spoon

    Ingredients
     
     

    • 8 large potatoes peeled and cut into bite-sized cubes I prefer Yukon Gold potatoes
    • ½ large red onion diced
    • 1 C celery diced (4-6 stalks)
    • ½ C sweet gherkin pickles diced
    • 1 C vegan egg salad* *see my recipe here

    Dressing

    • 1½ C vegan mayo
    • ¼ C sweet gherkin pickle juice
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper freshly ground
    • ½ teaspoon sweet paprika reserve a pinch or two

    Instructions
     

    • Place peeled/diced potatoes into large pot. Cover completely with water and cover pot with lid.
    • Place on stove, over high heat. Bring water to a boil for at least 8-10 minutes.
    • Test potatoes for tenderness with a sharp knife. When a knife easily pierces potatoes, remove from heat and drain water.
    • If necessary, rinse potatoes with cold water to prevent further cooking. Set potatoes aside to cool.
    • When potatoes are cool, transfer them to a large bowl.
    • Gently stir in onions, celery, pickles, and egg salad.
    • In a separate, medium-size bowl, whisk together the dressing ingredients, adding pickle juice a little at a time - to taste. Don't let the dressing become too thin.
    • Pour dressing over top and thoroughly combine.
    • Transfer finished potato salad into a large serving bowl.
    • Sprinkle with remaining paprika. Cover and refrigerate until ready to serve.

    Video

    Notes

    🥕Keep an eye on your potatoes while boiling. Pull them off the heat when they are just becoming tender. Drain them right away. The heat in the potatoes will continue cooking them for a few minutes. If you wait too long, they might get too soft. 
    🥕The Easy Vegan Egg Salad is optional, but I highly recommend you make a batch (or two) and add some to this potato salad. It's amazing. Plus, having another salad to serve is an extra bonus! You can find my recipe for easy vegan egg salad here.
    🥕I suggest preparing this salad a few hours ahead and refrigerate until ready to serve. 

    Nutrition

    Calories: 310kcalCarbohydrates: 38gProtein: 7gFat: 14gSaturated Fat: 1gSodium: 402mgPotassium: 1055mgFiber: 6gSugar: 5gVitamin A: 106IUVitamin C: 29mgCalcium: 98mgIron: 8mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

    1. Judy Pojar

      July 02, 2022 at 6:59 pm

      5 stars
      This is the best vegan potato salad I have found. I use to make potato salad with my eyes closed using egg and dairy, and I could never find a vegan recipe that matched it. I thought of using tofu and black salt but had not tried it until I found your recipe. Thank you so much

      Reply
      • Connie Edwards McGaughy

        July 02, 2022 at 11:11 pm

        Hi Judy! I'm so glad you enjoyed the potato salad! I'll think of you when I make a batch this weekend. Thank you for your wonderful comments!💚

        Reply
    2. millie

      March 14, 2021 at 12:43 pm

      5 stars
      This is soooo delicious!!! this is way better than store bought... I love the sweet pickles in it and the juice!! you must try!! This is highly recommened!! <3

      Reply
      • Connie Edwards McGaughy

        March 14, 2021 at 1:33 pm

        Yay Millie! I’m thrilled you experienced the potato salad. You’re right about those sweet pickles - they add so much! Thank you for sharing the love about my Grandma Elizabeth’s potato salad recipe 💚🥕

        Reply
    3. Natalie

      February 28, 2021 at 1:05 pm

      5 stars
      Today we made both your egg salad and the potato salad and its the BEST we EVER had. We live in France right next to Germany (where we lived many years as well) where potato salad is huge but yours wins the prize! Highly recommended!!

      Reply
      • Connie Edwards McGaughy

        February 28, 2021 at 1:15 pm

        Natalie - this is the type of comment I live for! I'm smiling from ear to ear, as I'm sure my mother and great grandmother must be as well❤️ There's nothing better than knowing that one of our favorite heirloom family recipes is now one of your favorites too! Thank you for sharing!

        Reply
    4. Connie Edwards McGaughy

      January 14, 2021 at 11:20 am

      5 stars
      For those who love a good old-fashioned homemade potato salad, you're going to LOVE this recipe. All the fabulous flavor and texture of a traditional tater salad made with all vegan ingredients. It just doesn't get much better!

      Reply

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