Creamy Vegan Potato Salad is the perfect side dish for pretty much any summer meal. It's creamy and tangy and absolutely delicious. There are many different ways to make potato salad with different ingredients added in. To me, it's the dressing that makes the dish.
Everyone has one family member who makes the BEST potato salad and it usually has one special ingredient. In our family, it was my mom who made the best potato salad and she was tasked with having to bring it to every get together.
The special ingredient she used was pickle juice. This vegan version also uses pickle juice which elevates it to the Best Vegan Potato Salad.
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Why You'll Love This Recipe
- Perfect flavor: This potato salad is one that both vegans and non-vegans love.
- Classic side dish: Potato salad is the perfect summer side dish. It's great for picnics and barbecues.
- Make ahead: This potato salad tastes better each day after it's made.
Ingredient Notes
Only a handful of ingredients are needed for this perfect summer side dish.
- Potatoes - I prefer using Eastern or gold potatoes in this recipe.
- Onion - I use a regular yellow onion but you can use white for a more mellow flavor.
- Vegan mayo - If you don't already have a favorite brand of vegan mayo, my favorite one to use is Hellman's brand.
- Pickle juice - I highly recommend using Claussen brand pickles for the pickle juice.
Variations
I like this recipe exactly as written but you can also change it up.
- You can add ½ cup chopped celery.
- Along with the pickle juice, add some finely diced pickles.
- Diced cucumbers gives it a refreshing crunch.
- Sprinkle some thinly sliced green onions on top.
- For a spicy kick, add a few dashes of hot sauce.
Instructions
1. The first step is preparing the potatoes. After you rinse them, cut them in quarters.
You don't need to peel them in advance because it's much easier to remove them after they've been boiled.
2. Put the cut potatoes in a large pot and cover with water. Bring the water to a boil and add 1 tablespoon of salt.
3. Continue to boil for 13 minutes.
4. Next, it's time to make the dressing while the potatoes are boiling. In a bowl or a large measuring cup, whisk together the vegan mayo, pickle juice, apple cider vinegar, salt and pepper. Place in the fridge.
As for the pickle juice, I highly recommend Claussen's. I always keep a jar of the remaining juice after we eat the pickles in the back of the fridge so it's available when I need it. To me, it has the perfect flavor for potato salad.
5. Once the potatoes are finished boiling, cool them for about 30 minutes.
6. Next, remove the peels and roughly cut up potatoes into 1" pieces, or a bit larger. Put the potato chunks in a large bowl.
7. Add in the diced onions and the dressing.
8. Use a large wooden spoon to carefully mix it all together. Try not to break apart the potato pieces.
9. Sprinkle some paprika on top. Serve and enjoy!
Expert Tips
- Be very careful when boiling the potatoes to make sure they don't get mushy.
- When stirring the ingredients together, be nice and gentle to ensure the potatoes don't break apart.
- Don't skip cooling the potatoes. You don't want to burn your fingers or overheat the mayo mixture.
- I can't recommend Claussen pickle juice enough. It is the perfect flavor for this potato salad.
Storage Tips
Like all potato salad recipes, it tastes best when made the day before. Store it in an airtight container for up to 5 days in the fridge.
Recipe FAQs
Keep a close eye on the potatoes while they're boiling and don't overcook them. I find 13 minutes to be about the right amount of time. Use a fork to pierce the potatoes while they're boiling. You want them to be easily pierced but not falling apart.
Definitely! You don't want the mayo dressing to get heated up by the potatoes. You want this potato salad to be chilled, not served warm.
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Recipe
Creamy Vegan Potato Salad
Ingredients
- 5 lbs eastern or gold potatoes
- 2 ¼ cups vegan mayo
- ¼ cup pickle juice (highly recommend Claussen brand)
- 1 tbsp + 1 tsp apple cider vinegar
- 1 teaspoon salt (plus 1 tablespoon to add to the boiling water)
- 1 teaspoon pepper
- 1 small onion, finely chopped
- paprika
Instructions
- Prepare potatoes by rinsing and cutting them into quarters.
- Put the potatoes in a large pot and cover with water. Bring the water to a boil and add about 1 tablespoon of salt.
- Continue to boil for 13 minutes.
- Meanwhile, make the dressing by whisking together the vegan mayo, pickle juice, apple cider vinegar, salt and pepper. Set aside in the fridge.
- Drain the potatoes in a colander and set aside to cool for about 30 minutes.
- Remove the peel from the potatoes and chop into about 1" pieces. Add them to a large bowl.
- Add the onions and the mayo dressing to the potatoes and use a wooden spoon to carefully stir until combined. Be careful not to break apart the potatoes. Keep in the large bowl or transfer to a casserole dish.
- Sprinkle some paprika on top. Store in an airtight container in the refrigerator.
- For best taste, prepare this potato salad the day before you are serving. This lasts about 5 days in the fridge.
Notes
- I can't recommend Claussen pickle juice enough. It is the perfect flavor for this potato salad.
- Be very careful when boiling the potatoes to make sure they don't get mushy.
- When stirring the ingredients together, be nice and gentle to ensure the potatoes don't break apart.
- Don't skip cooling the potatoes. You don't want to burn your fingers or overheat the mayo mixture.
Equipment
- Large bowl
- Casserole dish
Marvin says
Tastes like summer. Just like Mom used to make!
jencardenas says
I got as close as I could!