Vegan Potato Salad (Oil-Free!)

Name: Vegan Potato Salad (Oil-Free!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 (1-cup servings)
Ingredients: 2 lbs. fingerling potatoes; 1/4 cup red onion; 2 medium carrots; 3 celery stalks; 2 Tbsp. fresh dill; 3/4 cup vegan cashew mayo; 3 Tbsp. stoneground mustard; 2 Tbsp. Dijon mustard; 1 Tbsp. pure maple syrup

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
8 (1-cup servings)
Calories
157 kcal
Course
Side Dish, Salad
Cuisine
Vegan, gluten-free

Vegan Potato Salad (Oil-Free!)

Clara Sanders

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This potato salad features tender potatoes and crunchy veggies coated in a creamy dressing. It's just as tasty as the classic version, but made with healthier whole food plant-based ingredients!

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Ingredients

Servings

2 lbs. fingerling potatoes (or regular red or Yukon gold)
1/4 cup red onion
2 medium carrots
3 celery stalks (about 1 cup)
2 Tbsp. fresh dill

For the creamy dressing:

3/4 cup vegan cashew mayo
3 Tbsp. stoneground mustard
2 Tbsp. Dijon mustard
1 Tbsp. pure maple syrup

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Instructions

Rinse potatoes and cut into about 3/4-inch chunks.
Place potatoes in a medium-large saucepan. Fill with water until it's 1 inch above potatoes. Add 1/4 tsp. salt to water if desired.
Place saucepan over high heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 5-6 minutes or until fork-tender (not mushy).
While potatoes are cooking, prepare vegetables: Finely dice onion, dice celery, and shred/grate carrot.
Make dressing: In a small bowl, add all dressing ingredients. Stir to combine. (I use the full 1/2 tsp. salt in the cashew mayo recipe to help bring out all the flavors.)
In a large mixing bowl, add drained potatoes, vegetables, and fresh dill (chopped). Add dressing and toss well. Salt & pepper to taste. Can serve immediately, but it's even better after chilling.*

Notes

*Chilling: The flavors intensify as it chills, so it's great made at least 4 hours in advance. Store in an airtight container in the fridge.
Variations: Add fresh parsley, chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.
Yield: Recipe makes about 8 cups potato salad.
Inspiration: Recipe inspired by a potato salad I enjoyed at the Marquette, MI Food Co-op.
Recipe originally published March 2018. Updated June 2024.

Nutrition Information

Show Details

Calories 157kcal (8%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Potassium 665mg (19%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 2578IU (52%) Vitamin C 13mg (14%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8(1-cup servings)

Amount Per Serving

Calories 157 kcal

% Daily Value*

Calories	157kcal	8%
Carbohydrates	25g	8%
Protein	4g	8%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Potassium	665mg	14%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	2578IU	52%
Vitamin C	13mg	14%
Calcium	43mg	4%
Iron	2mg	11%