Grandma’s Old Fashioned Vegan Potato Salad 🌱 We updated a beloved family recipe with a vegan twist and it’s even tastier than the original! Just like Grandma’s, only better!
Potatoes are the epitome of comfort food – filling the tummy & feeding the soul.
There is something about the humble potato that evokes some of our warmest memories of family holiday gatherings. Many of the meals during my childhood included a potato-centric side dish that was often a favorite item on my plate. I’ll be honest, it’s hard to be humble about this potato recipe. You’ll see why.
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In our house, springtime meant potato salad time. Every Easter, my brother and I would decorate at least a couple dozen hard boiled eggs. Our dad – aka the Easter Bunny – would hide them in the yard for us to find. Such an odd tradition now that I think about it. But what do you do with all those eggs after the big egg hunt? Why of course, Mom turned them into deviled eggs, egg salad and the most fantastically delish potato salad on the planet.
Spud Queens Rule! The women on my mother’s side of the family were the daughters of Swedish immigrant farmers. Growing up on the family farm in Idaho, my mom learned to prepare practically every potato recipe imaginable – scalloped, pan-fried, hash-brown, mashed, baked, au gratin, french fried, latkes, soup, chips . . . she knew how to make the most out of the simple tuber. My daughter, who has inherited her Grammy’s love of the culinary arts, affectionately refers to my mom as the Spud Queen.
Grandma’s Vegan Potato Salad – It’s So Good!
Of all the many potato dishes Mom would create, the one recipe that stood out way above the rest was her potato salad. Handed down by her grandmother – to her mother – to my mother – to me and now my daughter. This isn’t your average tater salad. This folks, is your award-winning, county fair blue ribbon, Idaho Spud Queen potato salad – made even better – with a vegan twist. I have served this to all of my family and friends who loved my mom’s original recipe and have received their highest approval for this 100% vegan version.
How to make Grandma’s Old Fashioned vegan potato salad
One of the key ingredients in this recipe is our Vegan Eggless Egg Salad. If you haven’t tried it yet, you will now! Super quick & easy to prepare and delicious on its own, it’s the perfect replacement for hard boiled eggs in this salad. Another important ingredient is sweet gherkin pickle juice. It adds just the right amount of sweet and tart to the dressing.
This is a delightfully delish recipe that has evolved to a higher level over time. There are a couple very good reasons for that. 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 became better than ever!
Grandma’s classic potato salad paired with a tofu egg salad sandwich. Old school style updated with a vegan twist!
If you enjoyed this recipe be sure to check out these delish dishes!
🥕See the complete recipe below & be sure to watch my video for tips on making this easy & delicious vegan potato salad!
very vegan 🌱 very good
Grandma’s Old Fashioned Vegan Potato Salad
- 5 qt or larger stove top pot with lid
- large strainer or colander
- Large mixing bowl
- 1 C vegan mayo
- 1/4 C sweet gherkin pickle juice
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp sweet paprika reserve a pinch or two
- 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.
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