Easy Vegan Potato Salad
This isn’t just any vegan potato salad. It’s a veganized version of my Nana’s handwritten recipe – the one that was always the first dish gone at family parties. And the secret? Tossing the dressing, pickle juice, and seasonings with warm potatoes, so the flavor soaks right in.
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There are hundreds of vegan potato salad recipes online, but here’s why this one deserves a spot at your table: It’s nostalgic, deeply flavorful, and has a protein boost you won’t find in most traditional versions. I took Nana’s recipe card and gave it a plant-based twist, without losing her tried-and-true flavor tricks!
The magic comes down to layering flavors. Instead of just mayo and mustard, this version brings together creamy mayo, tangy pickle juice, bright vinegar, a hit of fresh garlic, and kala namak (a sulfuric “black salt” that mimics the taste of hard-boiled eggs). Toss it all with the potatoes while they’re still warm, and you get a salad that’s savory, tangy, and wildly compelling.
And unlike quick-mix salads that taste flat after a few hours, this one gets better as it chills. By the next day, the flavors have melded into something you’ll want to sneak spoonfuls of straight from the fridge. I speak from experience here!
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Why This Is the Best Vegan Potato Salad
- Bold flavor layering (pickle juice + vinegar + garlic + kala namak = magic)
- Warm-potato toss technique for maximum flavor absorption
- Extra protein from silken tofu (in the dressing) and diced firm tofu (like the eggs Nana used)
- Nostalgic, creamy, and perfect for parties
Ingredients in Vegan Mayo Potato Salad
Here’s what goes into this creamy vegan potato salad recipe:
For the salad base, you’ll need:
- Red potatoes – What Nana always used! They hold their shape after boiling and have a creamy, slightly sweet flavor.
- Yellow onion – Brings a sharp bite to balance the creaminess.
- Green onions – A fresh, mild onion flavor layered in. We always have these in the garden!
- Celery – Crunch! A must for texture.
- Firm tofu – Diced small, this stands in for the chopped eggs you’d find in classic potato salad.
For the vegan potato salad dressing, you’ll need:
- Silken tofu – Creates a lighter, protein-packed base while keeping the dressing ultra-creamy.
- Vegan mayo – Adds richness and ties everything together.
- Pickle juice – A tart, salty splash that’s straight from Nana’s recipe card!
- White vinegar – Brightens and sharpens the flavors.
- Garlic – A little savory punch many potato salad recipes skip!
- Kala namak – The secret eggy flavor!
- Sea salt + black pepper – Classic seasonings to round everything out.
Substitution Options
For the red potatoes: Red potatoes are my #1 pick because they’re creamy but sturdy. Yukon Golds are the next best option. Russets will work in a pinch but tend to get mealy and fall apart.
For the silken tofu: If you don’t have it, just add about ⅔ cup more vegan mayo. The dressing will be richer but still delicious!
For the extra firm tofu: Don’t care about mimicking chopped egg? Just leave it out!
For the kala namak: You can use regular salt instead, but you will lose that eggy depth. Smoked salt would be an interesting choice as well!
How to Make Creamy Vegan Potato Salad
Making this potato salad is almost as easy as eating it! Here’s how I’d walk you through it in my kitchen:
Step 1: Cook the potatoes. Add red potatoes to a big pot, cover with water, and bring to a boil. Cook 10-20 minutes, until fork-tender.
Step 2: Prep your mix-ins. While the potatoes cook, chop the onion, celery, green onion, and dice your tofu.
Step 3: Blend the dressing. In a blender, combine silken tofu, vegan mayo, pickle juice, vinegar, garlic, salt, kala namak, and black pepper until smooth. See the photo below for what this looks like!
Step 4: Dice and season the potatoes. While still warm, cut the potatoes into cubes. Toss them in a big bowl with a sprinkle of salt and pepper, so they start soaking up flavor.
Step 5: Mix it all together. Add the veggies, diced tofu, and creamy dressing to the potatoes. Stir gently but thoroughly. Then, cover and chill for at least an hour. Overnight will create the best results!
How Long to Cook Potatoes for Potato Salad
Boil red potatoes until just fork-tender, about 10-20 minutes depending on their size. Don’t overcook them or they’ll fall apart when you mix the salad!
How to Serve Vegan Gluten-Free Potato Salad
Serve cold as the ultimate BBQ side dish, alongside other summer classics like vegan pasta salad, creamy vegan coleslaw, or cucumber tomato salad.
It also works for meal prep! Perfect as a side or even as a light main dish with fresh fruit or crusty bread.
How Much Potato Salad Per Person
When serving vegan potato salad as a side, a good rule of thumb is to plan for about ½ to ¾ cup per person. For hungry BBQ crowds, closer to 1 cup each is safe!
What to Eat with Potato Salad
This vegan potato salad is the ideal partner for:
- Grilling favorites like our homemade vegan burgers or carrot dogs
- Picnic sandwiches like vegan sloppy joes or our vegan tuna salad sandwich
How to Store Leftover Potato Salad (No Egg)
Store leftovers in an airtight container in the fridge for 3-4 days.
Stir before serving, since the dressing can settle at the bottom!
Can You Freeze Potato Salad?
No, we don’t recommend freezing potato salad. Potatoes change texture after freezing and thawing, turning grainy and watery. This vegan potato salad is best enjoyed fresh or refrigerated!
Vegan Potato Salad FAQ
No, Walmart potato salad is not vegan. Store-bought deli potato salads almost always contain eggs or dairy.
Vegan potato salad is made of a base of potatoes, crunchy veggies, and a creamy dairy-free dressing made with vegan mayo (and in this recipe, silken tofu for protein and creaminess!).
No, mayonnaise is not vegan. Traditional mayo contains eggs, but vegan mayo is made from oil, vinegar, and plant-based thickeners. Brands like Vegenaise or Hellmann’s Vegan work perfectly here!
Potato salad should not sit out more than 2 hours at room temperature (or 1 hour if it’s hot outside).
Potato salad lasts 3-4 days in the fridge, kept in a sealed container.
More Vegan Side Salads
And don’t miss our collection of 33 Cold Vegan Side Dishes for more summer party favorites!
If You Try This Vegan Potato Salad…
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Dairy-Free Potato Salad
Ingredients
- 3 lbs red potatoes
- 1 small yellow onion minced
- 2 green onions chopped
- 2 stalks celery chopped
- 1/2 (16-oz) block firm tofu diced
For the dressing:
- 6 oz silken tofu
- 1 cup vegan mayo
- 2 Tbsp pickle juice
- 1 Tbsp white vinegar
- 1 large garlic clove
- 1-2 tsp sea salt
- 1 tsp kala namak
- 1 tsp ground black pepper
Instructions
- Add potatoes to a large pot and cover with at least 1 inch of water. Cover and bring to a boil. Then, uncover and boil red skin potatoes for 10-20 minutes.
- While the potatoes cook, chop onions, celery, and tofu. Then, blend all the ingredients for the dressing in a small blender or food processor until smooth.
- When boiled, remove the potatoes from the water and dice into 1-inch cubes while warm. Then, add to a large mixing bowl and sprinkle with salt and pepper, gently tossing to coat.
- To the potatoes, add the onions, celery, diced tofu, and dressing. Gently (but thoroughly) stir to combine.
- Let chill in the fridge for at least 1 hour or (for best results) overnight before serving.
- Before serving, give it a good stir, taste, and adjust seasonings as you see fit. Enjoy!
Notes
Substitution Options:
- For the red potatoes: Red potatoes are my #1 pick because they’re creamy but sturdy. Yukon Golds are the next best option. Russets will work in a pinch but tend to get mealy and fall apart.
- For the silken tofu: If you don’t have it, just add about ⅔ cup more vegan mayo. The dressing will be richer but still delicious!
- For the extra firm tofu: Don’t care about mimicking chopped egg? Just leave it out!
- For the kala namak: You can use regular salt instead, but you will lose that eggy depth. Smoked salt would be an interesting choice as well!
