Vegan Potato Salad

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Try this vegan potato salad recipe for a delicious twist on a classic dish! It showcases tender potato cubes mixed with crunchy mix-ins and a spicy, tangy, and creamy sauce. It’s the perfect recipe for picnics, potlucks, and backyard barbecues. 

❤️ Why you’ll love this recipe

• Flavorful: This vegan potato salad recipe provides the perfect balance of spicy, tangy, and creamy flavors you won’t be able to get enough of.
• Allergy-friendly: Made with vegan mayo and cashew crema, this recipe is perfect for plant-based, egg-free, or dairy-free diets.
• Customizable: Adjust or eliminate the spiciness, experiment with different potatoes, and change the mix-ins to suit your preferences.
• Crowd-pleaser: This delicious side dish will impress both vegans and non-vegans alike. It’s always a hit!

If you love vegan potato salad, you should check out our vegan chickpea salad, tomato cucumber salad, couscous salad, and sweet potato salad.

🥔 What is vegan potato salad?

This vegan potato salad is our plant-based take on your typical potato salad served at picnics, barbecues, and gatherings. It features ingredients like chipotle peppers in adobo, pickled jalapeños, vegan mayo, and cashew cream.

Combined with more traditional mix-ins, like onions and celery, the resulting flavor is creamy, tangy, slightly spicy, and smoky. Trust us, you’ve never had potato salad like this before! 

Once everything is tossed together, we suggest chilling this spicy potato salad for at least an hour before serving it alongside one of your favorite mains and other side dishes.

🌱 Why isn’t potato salad vegan?

Potato salad is often made with mayo and hard-boiled eggs, making it only vegetarian-friendly. This egg and dairy-free potato salad retains the same great flavors of classic recipes you grew up loving, but it’s made with plant-based ingredients.

Instead of mayo, we use a mixture of cashew cream and egg-free mayo. If you want to replace the hard-boiled eggs, try crumbled or cubed tofu for an equally delicious option.

🛒 Ingredients & substitutions

• Potatoes: Use white or Yukon Gold potatoes for a buttery flavor and smooth texture. You can substitute white potatoes with red-skin potatoes if you prefer.
• Vinegar: Adds tanginess to the dish, balancing the sauce’s richness. Either apple cider vinegar or white wine vinegar will work best.
• Celery: Provides a refreshing crunch and savory flavor. If you don’t have celery, use extra onions, pickles, or bell peppers.
• Red onion: Adds a zesty and colorful touch. You can replace red onion with white or yellow onion if that’s what you have available.
• Green onions: Contributes a mild, onion-like flavor. Chives can be used as a substitute, or you can omit the green onions altogether.
• Pickled jalapeños: Offer a tangy and spicy element. Adjust the amount up or down based on your spice tolerance, or replace pickled jalapeños with regular pickles.
• Vegan mayo: Provides creaminess while keeping this vegan potato salad recipe 100% plant-based. You can make your own or use your favorite store-bought vegan mayo.
• Cashew cream: Adds a rich-yet-refreshing flavor to the sauce. If you don’t have cashews on hand, use more vegan mayo or try vegan sour cream as a substitute.
• Chipotles in adobo: Impart a smoky, tangy, spicy flavor. You can reduce or omit the chipotle chiles for a milder taste if you’re sensitive to heat.
• Pickled jalapeño juice: Enhances the tanginess of the sauce while imparting more spice. Use dill pickle juice as a milder alternative.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan potato salad

Step 1: Cook the potatoes

Roughly cube the potatoes, add them to a large pot, and cover them with cold water. Bring them to a boil, add a generous pinch of salt, then simmer them until they’re just tender when pierced with a fork.

Step 2: Toss the potatoes

Drain the potatoes, then spread them on a baking sheet in a single layer. Toss them with vinegar and another pinch of salt for extra flavor. Let the potatoes stop steaming, then transfer them to your fridge to cool more.

Step 3: Prep the mix-ins

Meanwhile, chop the celery, onions, and jalapeños, then add them to a large mixing bowl. Mix the vegan mayo, cashew cream, pickled jalapeño juice, and minced chipotle peppers in a small bowl.

Step 4: Combine and chill

Mix the cooled potatoes with the mix-ins and sauce, stirring to coat everything evenly. Let your spicy potato salad chill for at least 30-60 minutes before serving it. Happy eating!

If you have questions about this vegan potato salad recipe, check out our FAQs or leave a comment down below!

🥗 What to serve with vegan potato salad

Serve your vegan potato salad as part of a backyard barbecue spread with other options like these:

• Protein: Think vegan burgers, hot dogs, vegan chicken, grilled marinated tofu, jackfruit carnitas, or vegan Buffalo cauliflower wings.
• Salad: Pair dairy-free potato salad with other classics like vegan macaroni salad, coleslaw, vegan chickpea salad, and tomato cucumber salad.
• Vegetables: Try grilled vegetable skewers or vegan Mexican street corn.
• Drinks: Go for refreshing options like cantaritos, cheladas, or horchata.

🌡️ Storage

• Fridge: Store the assembled vegan potato salad in an airtight container for up to 3-4 days in the refrigerator. We like to use glass containers since they lock in the flavors, but any airtight container will do the trick.
• Freezer: Freezing dairy-free potato salad is possible, but we don’t recommend it. The texture will become quite mushy once thawed. If it’s your only option, you can keep it in the freezer for up to 5-6 months.
• Thaw: It’s important to thaw frozen vegan potato salad in the fridge to prevent it from turning too mushy.
• Prep ahead: Chop the mix-ins ahead of time, make the cashew cream, and store them in the refrigerator until ready to use.

♻️ Variations

• Peeled potatoes: For a smoother, more uniform texture, peel your potatoes.
• Vegetables: Add diced bell peppers, corn, green beans, peas, or radishes.
• Pickled options: Include capers, regular pickles, or olives for a briny touch.
• Stir in some cooked, crumbled tempeh or vegan bacon bits for added protein.
• Sweet potatoes: Try orange, purple, or white sweet potatoes for a unique combination of flavors and textures.
• Herbs: Add fresh dill, cilantro, parsley, basil, or other fresh herbs.
• Citrus: Try lemon or lime juice instead of vinegar for a citrusy, slightly sweet tang.
• Mild: If you are sensitive to spice, omit the pickled jalepeños and chipotles in adobo, and replace them with regular pickles or fresh veggies.
• Spicy: If you’re looking for more heat, add extra pickled jalapeños, chipotle peppers, or even serranos.

🧑‍🍳 Top tips

• Cook the potatoes properly: Cook the potatoes until just tender or al dente. If they are overcooked, your salad will turn out quite mushy.
• Salt the water: Cook the potatoes in salted water for a better flavor.
• Toss the potatoes: For added tanginess and flavor, remember to toss the cooked potatoes with vinegar and salt.
• Let the salad chill: Allow this vegan potato salad to chill for at least 30-60 minutes to let the flavors develop and meld together.
• Make extra sauce: If you prefer a more decadent, creamier potato salad, mix up a double batch of sauce.
• Keep it chilled: Make your vegan potato salad ahead of time, then keep it refrigerated and covered until you’re ready to serve it.

💬 FAQ

🍴 More potato recipes

If you enjoyed this spicy potato salad, be sure to check out these other delicious potato-based recipes:

• Stewed Potatoes: A creamy Southern recipe made dairy-free.
• 4-Ingredient Potato Soup: The perfect meal prep recipe that’s simple and affordable.
• Baked Potato Wedges: Crispy potato wedges that are great for sharing.
• Red Skin Mashed Potatoes: A rich buttery side dish that rounds out any meal.
• German Potato Salad: A lighter version of this recipe seasoned with vinaigrette instead of mayonnaise.

Note: We’ve updated this post to include new information and helpful tips about the recipe.