This vegan potato salad is bright, light, and deeply satisfying — the perfect summer side that’s simple to make and full of fresh flavor. With a tangy lemon and apple cider vinegar dressing, plenty of dill and chives, and a smooth vegan mayonnaise base, this salad highlights the potato while staying bright and herby.
Vegan Potato Salad
If I had to choose three words to describe this vegan potato salad they would be: herby, satisfying, and delicious. The dressing combines vegan mayonnaise with lemon juice and apple cider vinegar for a tangy finish, while fresh dill and chives add an aromatic lift. This recipe keeps the ingredient list short so the potatoes can shine.
We feature a few potato salads on the site; a baked potato salad is another favorite, but this vegan version stands out for its light, citrus-forward dressing and fresh herbs. It’s ideal as a BBQ side, picnic staple, or meal-prep lunch.
What makes this potato salad special is the balance — creamy yet bright, with just enough herbaceousness to complement the tender potatoes without overpowering them.
How do you make vegan potato salad vegan?
The switch is simple: use vegan mayonnaise instead of dairy-based mayo or Greek yogurt. There are many excellent plant-based mayonnaises available at most grocery stores; choose one with a flavor and texture you enjoy. We used a smooth vegan mayo that held the dressing together without tasting heavy.
What is the Best Vegan Mayonnaise?
- Fresh Thyme Vegan Mayonnaise
- Chosen Foods Vegan Mayo
- Thrive Market Vegan Hellmann’s
- Hellmann’s Vegan Mayo
How to Make Vegan Potato Salad
The recipe is straightforward and breaks down into four main steps: cook the potatoes, make the dressing, mix and lightly mash, then chill and serve. Below are detailed instructions and helpful tips to ensure the best texture and flavor.
Step 1: Cook the potatoes
Choose waxy or all-purpose potatoes (Yukon Gold or red potatoes work well) so they hold their shape. There are two reliable methods:
- Boil: Cut potatoes into 1.5-inch chunks and place in salted water. Bring to a boil and simmer for about 12–15 minutes, until fork-tender but still firm. Drain and let cool slightly.
- Bake: Bake whole potatoes at 425ºF (218ºC) for about 45 minutes, or until tender. Poke holes before baking, then cool slightly and cut into 1.5-inch chunks.
Tip: avoid overcooking so the pieces don’t fall apart into mash. You want tender chunks that can be gently smashed for a creamy texture without becoming pureed.
Step 2: Make the dressing
In a bowl, finely mince lots of fresh dill and chives (or your preferred herbs). Add vegan mayonnaise, lemon juice, and apple cider vinegar, then whisk until smooth. Taste and adjust seasoning: add salt, pepper, or a touch more lemon for brightness. If the dressing is too thick, thin with a little extra lemon juice or a splash of water; if too thin, add a bit more mayo.
Step 3: Mix and mash
Combine the cooled potato chunks and the dressing in a large bowl. Gently fold to coat the potatoes evenly. To create a creamier consistency, lightly smash some of the potato pieces with a wooden spoon — this releases starch and helps bind the dressing to the potatoes. Be careful not to overdo it; you want a mix of creamy and chunkier pieces for the best texture.
A light mash helps the dressing cling to the potatoes and creates a pleasant, slightly creamy mouthfeel without losing bite.
Step 4: Chill and serve!
Cover and refrigerate for at least 30 minutes so the flavors meld. Chilling also helps the dressing set and improves texture. Serve chilled or at cool room temperature alongside grilled vegetables, plant-based burgers, or as part of a composed bowl for lunch.
This salad is versatile — serve it as a side dish at summer gatherings, pack it for a picnic, or enjoy it for weekday meal prep.
Tips + Tricks
To get the creamiest, most flavorful vegan potato salad, keep these small tips in mind.
Don’t overcook the potatoes
Overcooked potatoes turn mushy and will make the salad overly soft. Aim for fork-tender but not falling apart.
Let the potatoes cool
Completely cool the potatoes before adding the dressing so the mayo-based sauce doesn’t thin out too much and become watery.
Easy mix-in options
Keep it simple so the potatoes remain the focus, or customize with additions for extra texture and color:
- Minced bell peppers for crunch and sweetness
- Finely diced red onion or scallions for a savory bite
- Extra fresh herbs such as parsley, tarragon, or dill
- Add a sprinkle of celery seed or a bit of mustard for extra depth
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days. The flavors often improve after a day, making this a great make-ahead side or meal-prep option.
More of our Favorite…
Vegan Recipes
Explore other plant-based sides and mains that pair beautifully with this potato salad. Think grilled vegetables, marinated tofu, or hearty grain bowls.
Make this Potato Salad
Simple, fresh, and adaptable — this vegan potato salad is a go-to for gatherings and weekly meal prep alike. Follow the steps, adjust herbs and acidity to taste, and enjoy a bright, creamy side that celebrates the humble potato.