If you’re craving a creamy, tangy, and delicious side dish that’s perfect for picnics, BBQs, and holiday meals, look no further than this Vegan Potato Salad! Made with simple, wholesome ingredients and a creamy dressing, this vegan version of a classic potato salad is just as satisfying as the original—but with no dairy or eggs.
Why You’ll Love This Perfect Potato Recipe
- Creamy & Flavorful . The potatoes are perfectly creamy, complemented by a tangy and savory dressing that enhances their flavor.
- Easy to Make . Ready in under 30 minutes, this potato salad is quick to prepare and perfect for any occasion.
- Vegan-Friendly . No dairy, no eggs—this version is plant-based and vegan, so it’s suitable for everyone at the table.
- Customizable . You can easily tweak the recipe by adding your favorite veggies or spices to personalize the salad.
Whether you’re a vegan or just looking for a healthier alternative, this potato salad is sure to be a hit!
What Does Vegan Potato Salad Taste Like?
Vegan Potato Salad has a creamy texture with a tangy kick from the dressing, complemented by the richness of the plant-based mayo and the crisp, fresh flavors of added veggies.
The potatoes are soft and absorb the flavors of the dressing while maintaining their shape. The addition of herbs like parsley or dill gives the salad an aromatic freshness, making each bite satisfying and full of flavor.
Ingredients You’ll Need
Making this potato salad is a breeze, and the ingredients are simple yet full of flavor. Here’s what you’ll need:
- Potatoes - The base of any potato salad! Use Yukon Gold or red potatoes for a creamy texture. They hold their shape well while being tender enough to absorb the dressing.
- Vegan Mayonnaise - Adds the creamy, tangy base for the salad. You can find vegan mayo at most grocery stores, or you can make your own with plant-based ingredients.
- Dijon Mustard - Adds a bit of tang and depth to the dressing. It’s key for the signature flavor of potato salad.
- Apple Cider Vinegar - The vinegar adds acidity to balance the richness of the mayo and brings that classic potato salad tang.
- Pickles or Relish- For added flavor and a bit of crunch, you can include chopped pickles or relish. This gives the salad a bit of briny tang and enhances its overall flavor.
- Red Onion - Adds crunch, flavor, and a pop of color. If you prefer a milder taste, soak the onions in cold water for a few minutes before adding them to the salad.
- Corn - Gives the salad crunch and a refreshing bite that contrasts beautifully with the creamy potatoes.
- Garlic Powder & Onion Powder - These spices give the salad a savory, flavorful base. They’re key for seasoning the dressing.
- Fresh Herbs- Fresh parsley, dill, or chives add a burst of freshness and extra flavor.
How To Make Vegan Potato Salad
- Cook the Potatoes . Start by washing the potatoes well and cutting them into bite-sized cubes (no need to peel them unless you prefer). Place them in a large pot of salted water. Bring the pot to a boil, and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Be sure not to overcook them, as you want the potatoes to stay intact in the salad. Once done, drain the potatoes and let them cool for about 10-15 minutes.
- Prepare the Dressing . In a large bowl, combine the vegan mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and well combined. Season the dressing with garlic powder, onion powder, and salt and pepper to taste. If you’re using pickles or relish, add them to the dressing now for that tangy flavor. For extra freshness and flavor, you can also stir in fresh herbs like parsley or dill.
- Mix the Salad . Once the potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold the potatoes into the dressing, being careful not to mash them. Add the chopped red onion and corn, and mix until everything is well coated.
- Chill and Serve . For the best flavor, cover the potato salad and refrigerate it for at least 1 hour (or longer if you can). Before serving, give it a quick taste and adjust the seasoning if needed, adding more salt, pepper, or vinegar as desired.
Tips And Tricks
Here are some tips and tricks to make sure your Vegan Potato Salad turns out perfectly every time:
- Use the Right Potatoes . While any potatoes can work, Yukon Gold potatoes are the best for potato salad due to their creamy texture and ability to hold their shape after cooking. Red potatoes also work well for a similar texture.
- Don’t Overcook the Potatoes . Be sure not to overcook the potatoes, as they can become mushy. Test them with a fork after 10 minutes to ensure they’re cooked but not too soft.
- Let the Salad Rest . The flavors develop as the salad sits, so it’s a great make-ahead dish. Letting it sit in the fridge for a few hours (or overnight) will make it even tastier!
Variations
While this classic vegan potato salad recipe is delicious as is, here are a few fun variations to explore:
- Mediterranean- Add cherry tomatoes, cucumbers, olives, and fresh dill for a Mediterranean-inspired twist. Swap the mayo for vegan tzatziki for a refreshing flavor.
- Spicy- Add jalapeños or a pinch of cayenne pepper to the dressing for a spicy kick. You can also add a bit of sriracha or hot sauce to the dressing.
- Herb-Infused- For an aromatic variation, add a mix of fresh thyme, oregano, and parsley to the dressing for an herby, fresh flavor.
- Smoky- Add a bit of smoked paprika or liquid smoke to the dressing for a smoky flavor that pairs beautifully with the creamy potatoes.
What To Eat With Vegan Potato Salad
This Vegan Potato Salad is a great accompaniment to a variety of meals. Here are some ideas for what to serve it with:
- Grilled Veggies - Pair it with grilled vegetables like zucchini, bell peppers, and eggplant for a light and satisfying meal.
- Vegan BBQ - Serve it with vegan burgers, grilled tempeh, or vegan hot dogs for a classic BBQ spread.
- Sandwiches and Wraps - This salad makes a great side dish for vegan sandwiches or wraps, adding a creamy and tangy element to your meal.
- Picnic - Vegan potato salad is a must-have at any picnic or potluck. It pairs wonderfully with fresh fruit, bread , and plant-based proteins.
How Long Does It Last?
Vegan potato salad can be stored in the refrigerator for up to 4 days in an airtight container. The flavors only get better as it sits, so it’s great for meal prep. However, for the freshest taste and texture, it’s best to enjoy it within the first 3 days.
Can You Freeze It?
Freezing vegan potato salad is not recommended because the texture of the potatoes and the creamy dressing may change upon thawing.
For the best results, it’s best to enjoy the salad fresh or store it in the fridge for a few days.
More Simple Side Dishes
- Instant Pot Green Beans
- Cheesy Potatoes
- Greek Pasta Salad
- Caesar Salad
- Air Fryer Baked Potatoes
- Mexican Street Corn Salad
Vegan Potato Salad Recipe | Easy And Delicious Salad
Ingredients
- ▢ 2 pounds Yukon Gold Potatoes , cubed
- ▢ 1 cup Vegan Mayonnaise
- ▢ 1 tbsp Dijon Mustard
- ▢ 1 tbsp Apple Cider Vinegar
- ▢ 1/2 cup Relish
- ▢ 1/3 cup Red Onion , sliced
- ▢ 1/2 cup Corn Kernels
- ▢ 1/2 tsp Garlic Powder
- ▢ 1/2 tsp Onion Powder
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black pepper
- ▢ 2 tbsp Fresh herbs , dill, parlsey, or chives
Instructions
- Cook the Potatoes . Start by washing the potatoes well and cutting them into bite-sized cubes (no need to peel them unless you prefer). Place them in a large pot of salted water. Bring the pot to a boil, and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Be sure not to overcook them, as you want the potatoes to stay intact in the salad. Once done, drain the potatoes and let them cool for about 10-15 minutes.
- Prepare the Dressing . In a large bowl, combine the vegan mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and well combined. Season the dressing with garlic powder, onion powder, and salt and pepper to taste. If you’re using pickles or relish, add them to the dressing now for that tangy flavor. For extra freshness and flavor, you can also stir in fresh herbs like parsley or dill.
- Mix the Salad . Once the potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold the potatoes into the dressing, being careful not to mash them. Add the chopped red onion and corn, and mix until everything is well coated.
- Chill and Serve . For the best flavor, cover the potato salad and refrigerate it for at least 1 hour (or longer if you can). Before serving, give it a quick taste and adjust the seasoning if needed, adding more salt, pepper, or vinegar as desired.
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Vegan Potato Salad Recipe | Easy And Delicious Salad
Ingredients
- 2 pounds Yukon Gold Potatoes cubed
- 1 cup Vegan Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- 1/2 cup Relish
- 1/3 cup Red Onion sliced
- 1/2 cup Corn Kernels
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black pepper
- 2 tbsp Fresh herbs dill, parlsey, or chives
Instructions
- Cook the Potatoes . Start by washing the potatoes well and cutting them into bite-sized cubes (no need to peel them unless you prefer). Place them in a large pot of salted water. Bring the pot to a boil, and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Be sure not to overcook them, as you want the potatoes to stay intact in the salad. Once done, drain the potatoes and let them cool for about 10-15 minutes.
- Prepare the Dressing . In a large bowl, combine the vegan mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and well combined. Season the dressing with garlic powder, onion powder, and salt and pepper to taste. If you’re using pickles or relish, add them to the dressing now for that tangy flavor. For extra freshness and flavor, you can also stir in fresh herbs like parsley or dill.
- Mix the Salad . Once the potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold the potatoes into the dressing, being careful not to mash them. Add the chopped red onion and corn, and mix until everything is well coated.
- Chill and Serve . For the best flavor, cover the potato salad and refrigerate it for at least 1 hour (or longer if you can). Before serving, give it a quick taste and adjust the seasoning if needed, adding more salt, pepper, or vinegar as desired.
Vegan Potato Salad Recipe | Easy And Delicious Salad https://twosleevers.com/vegan-potato-salad/
If you’re looking for a fresh, vibrant, and easy-to-make dish that’s perfect for picnics, barbecues, or a quick lunch, this Vegan Pasta Salad is exactly what you need! Packed with colorful vegetables, hearty pasta, and a zesty vinaigrette, this pasta salad is both satisfying and light.
Why You’ll Love This Spectacular Side Dish
- Quick and Easy . This salad comes together in just under 30 minutes, making it perfect for busy days or last-minute gatherings.
- Flavorful . From the fresh, crunchy veggies to the tangy vinaigrette, every bite is packed with flavor.
- Customizable. Whether you prefer adding extra veggies, protein, or spices, this recipe is incredibly versatile and can be tailored to your taste.
Plus, it’s fully vegan, making it an excellent choice for plant-based eaters or anyone looking for a healthy and delicious meal.
What Does Vegan Pasta Salad Taste Like?
A vegan pasta salad is a perfect balance of freshness and hearty comfort. The pasta itself provides a soft, chewy base, while the fresh vegetables add a crunchy texture. The vinaigrette—a combination of tangy vinegar, olive oil, and spices—brings everything together, infusing the salad with a zesty, bright flavor.
Each bite offers a mix of tangy, savory, and slightly sweet notes from the veggies, all rounded out by the pasta. If you love vibrant, refreshing salads that still feel filling, this one’s for you.
Ingredients You’ll Need
This vegan pasta salad uses a combination of pantry staples and fresh ingredients, making it both affordable and easy to prepare. Here’s what you’ll need:
- Pasta - Use your favorite pasta. Rotini, penne, or fusilli work well. These shapes hold the dressing and veggies nicely, creating the perfect bite.
- Cherry Tomatoes - Sweet and juicy, these add a burst of color and flavor.
- Vegan Mozzarella Cheese - A cool, creamy refreshing contrast.
- Red Onion - For a little sharpness and flavor.
- Bell Pepper - Any color will do, but red, yellow, or orange peppers will bring sweetness and vibrancy to the dish.
- Peas - Add color and a sweet earthy flavor to each bite.
- Fresh Herbs - Fresh parsley, basil, or dill can give the salad an aromatic, fresh finish.
- Olive Oil - The base of the dressing, adding a rich, smooth texture.
- Red Wine Vinegar - Adds tang and brightness to balance out the richness of the oil.
- Lemon Juice - A splash of citrus to enhance the flavors.
- Dijon Mustard - Provides a little kick and helps emulsify the dressing.
- Garlic - Freshly minced garlic adds depth and flavor.
- Maple Syrup - Adds a slight sweetness to balance the acidity of the vinegar and lemon juice.
- Italian Seasoning - Gives an extra boost of flavor to the homemade pasta salad dressing.
- Salt and Pepper - Essential for seasoning the dressing and enhancing the flavor of the whole dish.
How To Make Vegan Pasta Salad
- Cook the Pasta - Begin by cooking the pasta according to the package instructions. Be sure to cook it al dente so it doesn’t get mushy when mixed with the dressing. Once done, drain the pasta and rinse it with cold water to stop the cooking process. Set it aside to cool.
- Prepare the Vegetables - While the pasta is cooling, chop your cherry tomatoes, vegan mozzarella, red onion, and bell pepper into bite-sized pieces. Toss them together in a large bowl along with the peas.
- Make the Vinaigrette . In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and maple syrup (if using). Season with salt and pepper to taste. Whisk until the dressing is emulsified and smooth.
- Combine the Pasta and Veggies . Add the cooled pasta to the bowl with the chopped vegetables. Pour the vinaigrette over the top and toss everything together until evenly coated.
- Chill and Serve . For the best flavor, let the pasta salad sit in the fridge for at least 30 minutes to allow the dressing to soak into the pasta and vegetables. The flavors will deepen, and the salad will become even more delicious.
- Garnish and Enjoy . Before serving, garnish with fresh herbs if desired. This adds an aromatic, fresh element that complements the vibrant flavors of the salad.
Tips And Tricks
Here are some tips and tricks to ensure your Vegan Pasta Salad turns out absolutely delicious and perfectly balanced:
- Use Cold Pasta . For a true pasta salad texture, make sure the pasta is completely cool before mixing it with the veggies and dressing. This will prevent the salad from becoming soggy.
- Flavor Boost . For a more intense flavor, let the salad sit overnight. This gives the pasta and vegetables more time to absorb the dressing.
- Extra Protein . To make this pasta salad more filling, add a plant-based protein like chickpeas, tofu, or edamame.
Variations
This pasta salad is highly adaptable. Here are a few variations you can try:
- Mediterranean- Add kalamata olives, cucumbers, and artichoke hearts for a Mediterranean-inspired twist. You could even toss in some vegan feta cheese for extra flavor.
- Pesto- Swap the vinaigrette for vegan pesto to give your salad an herbaceous, garlicky kick.
- Italian- Use roasted red peppers, artichokes, olives, and a dash of Italian seasoning in place of the usual veggies.
- Mexican-Inspired- Swap out the dressing for a lime-cilantro vinaigrette, and add black beans, corn, and a sprinkle of cumin for a zesty, southwestern flair.
What To Eat With Vegan Pasta Salad
This vegan pasta salad is perfect on its own, but it pairs wonderfully with a variety of dishes. Here are some ideas:
- Grilled Veggies - Serve this pasta salad alongside some grilled zucchini, eggplant, or bell peppers for a light and healthy meal.
- Vegan Burgers or Wraps - This salad is a perfect side dish for any plant-based burger or wrap. It complements the flavors and adds a refreshing crunch.
- Roasted Potatoes - A warm side of roasted potatoes, especially if they’re seasoned with garlic and herbs, makes for a satisfying meal when served with the pasta salad.
How Long Does It Last?
Vegan pasta salad can be stored in the refrigerator for up to 4 days in an airtight container. The flavors continue to develop as it sits, so it’s an excellent option for meal prep or making ahead of time. However, it’s best enjoyed within a few days for the freshest taste and texture.
Can You Freeze It?
While it’s not ideal to freeze pasta salad due to the texture changes that happen when freezing pasta and veggies, you can freeze the dressing. Make the vinaigrette and store it in a freezer-safe container for up to 2 months.
Thaw in the refrigerator and mix with fresh pasta and veggies for a quick meal.
More Vegan Recipes
- Vegan Potato Salad
- Vegan Coleslaw
- Keto Buffalo Cauliflower
- Tomato Eggplant Soup
- Air Fryer Tofu
- Vegan Meatballs
Vegan Pasta Salad Recipe | Quick And Easy Summer Side Dish
Ingredients
- ▢ 12 ounces Pasta , Any vegan variety
- ▢ 1 cup Cherry Tomatoes , halved
- ▢ 1 cup Vegan Mozzarella Cheese , cubed
- ▢ 1/4 cup Red Onion , finely diced
- ▢ 1 Bell Pepper , diced
- ▢ 1/2 cup Peas
- ▢ Fresh Herbs , to taste
- ▢ 1/4 cup Olive Oil
- ▢ 2 tbsp Red Wine Vinegar
- ▢ 1 tbsp Lemon Juice
- ▢ 1 tsp Dijon Mustard
- ▢ 1 clove Garlic , minced
- ▢ 1 tsp Maple Syrup
- ▢ 1 tsp Italian Seasoning
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Groudn Black Pepper
Instructions
- Cook the Pasta - Begin by cooking the pasta according to the package instructions. Be sure to cook it al dente so it doesn’t get mushy when mixed with the dressing. Once done, drain the pasta and rinse it with cold water to stop the cooking process. Set it aside to cool.
- Prepare the Vegetables - While the pasta is cooling, chop your cherry tomatoes, vegan mozzarella, red onion, and bell pepper into bite-sized pieces. Toss them together in a large bowl along with the peas.
- Make the Vinaigrette . In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and maple syrup (if using). Season with salt and pepper to taste. Whisk until the dressing is emulsified and smooth.
- Combine the Pasta and Veggies . Add the cooled pasta to the bowl with the chopped vegetables. Pour the vinaigrette over the top and toss everything together until evenly coated.
- Chill and Serve . For the best flavor, let the pasta salad sit in the fridge for at least 30 minutes to allow the dressing to soak into the pasta and vegetables. The flavors will deepen, and the salad will become even more delicious.
