My Journey to THE Perfect Vegan Red Potato Salad

Oh, you guys, if you only knew the saga of me and potato salad. I’ve always LOVED it, but making a truly killer Vegan Red Potato Salad? That took some doing, let me tell ya. I swear, I must have made this recipe, or versions of it, about a million times. My family? Saints, every one of them, for taste-testing batch after batch. Some were too watery (the dressing would just weep, you know?), some were bland, others had potatoes that turned to mush – total disasters!

But then, finally, after all that tweaking and tasting, this beauty was born. It’s now my non-negotiable, absolute must-have for every single picnic, potluck, or when we fire up the grill. What’s the big deal? Well, it’s just got that balance. Creamy, dreamy dressing (that actually stays creamy!), tender little red potatoes, and the perfect amount of crunch and herby freshness. And the best part? My non-vegan pals don’t just eat it, they ask for it. That’s when you know you’ve got a winner!

What You’ll Need: The Dream Team Ingredients for Your Vegan Red Potato Salad

Listen, getting the right stuff for your Vegan Red Potato Salad is half the battle – a very delicious battle, I might add. Here’s the lineup. I’ll also tell you why I’m a bit fussy about certain things and what you can swap if you’re in a bind.

Red Potatoes: Grab about 2 pounds (that’s roughly 900g) of smallish red potatoes. I’m a huge fan of red spuds for salads. Their skin is super thin (so no peeling unless you’re really against skins!), they look gorgeous, and they have this lovely waxy texture that holds up when you cook ’em. New potatoes or even Yukon Golds can fill in, but for that classic vibe, red potatoes are my jam.
Vegan Mayonnaise: You’ll need 1 cup of a good, creamy vegan mayo. Honestly, this is the soul of the dressing! There are tons of great options out there now – some super rich, some a bit lighter. Pick one you genuinely like the taste of on its own. Some of those cheaper ones can taste a bit… well, plasticky. If you want it extra decadent, go full-fat. If you’re feeling super ambitious, a homemade cashew mayo? Oh my goodness, divine!

Celery: Two or three stalks, chopped up nice and fine. This is for that crunch, that little whisper of savory goodness. I like mine pretty small so you get a bit of it in every single bite. No giant chunks surprising anyone!
Red Onion: Half a medium red onion, also minced up really small. Red onions are just a bit milder and sweeter than yellow ones, and that color is just chef’s kiss. Quick tip: if raw onion sometimes bites back a bit too hard for you, just soak your minced onion in a bowl of cold water for about 10 minutes. Drain it super well, and voilà, it’s mellowed right out.

Fresh Dill: A good quarter cup, chopped. Dill! Is it even potato salad without dill? It’s just so fresh and tangy. Fresh is miles better here, seriously. But if you’re staring at your spice rack and only dried dill is looking back at you, use about 1 tablespoon – it’s more concentrated.
Fresh Chives or Green Onions: Two tablespoons, finely chopped. These guys bring a lovely, delicate oniony zing. I usually just grab whichever looks best at the store – chives are a tad more delicate, green onions a bit more punchy.
Apple Cider Vinegar: Two tablespoons. This is your tang-master, cutting through all that lovely mayo creaminess. White wine vinegar or even a squeeze of fresh lemon juice can step in if that’s what you’ve got.

Dijon Mustard: One tablespoon. This isn’t just for a little kick; it adds a real depth and helps the dressing all come together. A nice, smooth Dijon is perfect.
Sweet Pickle Relish (Optional, but I highly recommend it!): Two tablespoons. It adds that little bit of sweetness and extra pickle-y tang that I just adore. If you’re a relish hater (no judgment!), you can finely chop a couple of dill pickles or gherkins, or just leave it out. A tiny drizzle of agave or maple syrup (like, literally half a teaspoon) can also do the sweet trick.
Sea Salt: To your liking (I usually start with a good teaspoon for the spud water and another half teaspoon for the dressing – you can always add more!).

Freshly Ground Black Pepper: Again, to taste (a few generous grinds, say about 1/4 to 1/2 teaspoon, usually does it for me).
Paprika: Just a little sprinkle on top for looks when you serve (totally optional, but it does make it pretty!). If you’re feeling fancy, smoked paprika adds a lovely subtle smokiness.

Timing It Right: No Rushing This Vegan Red Potato Salad!

Look, this salad isn’t rocket science, but the best things in life often need a little time to hang out and get to know each other, you know? Especially the chilling part!

Prep Time: Give yourself about 20 minutes. This is mostly for chopping veggies while your potatoes are having a hot bath. I like to put on some good tunes and just get into the chopping rhythm.
Cook Time: About 15-20 minutes – that’s for the potatoes to get perfectly tender.
Chill Time: Okay, this is crucial. At least 1 hour. But if you can swing it, 2-3 hours, or even making it the day before? That’s where the real magic happens. All those flavors get to mingle and marry.

Total Time: You’re looking at around 1 hour 35 minutes if you’re speedy, but aim for closer to 2.5 hours, including that all-important chill. Don’t skimp on the chill time for your Vegan Red Potato Salad, seriously. It’s like letting a good friendship develop – it just gets better.

Let’s Make Some Magic: Step-by-Step to Your Best Ever Vegan Red Potato Salad

Alright, are you ready to whip up the creamiest, most flavor-packed Vegan Red Potato Salad you’ve ever had? Let’s get to it! I’ll walk you through every step, and I promise, it’s way easier than you think.

Step 1: Cook Those Taters!

First up, give those red potatoes a good scrub under the tap. I’m on Team Skin-On for the extra nutrients and color, but you do you! Chop ’em into bite-sized pieces, say about 1-inch chunks. Try to keep them roughly the same size so they all cook at the same pace – no one likes a rogue hard potato. Toss them into a big pot and cover them with cold water by about an inch. Now, don’t forget to add a generous pinch of salt to the water (this is a game-changer, it seasons the potatoes from the inside out!). Bring it all to a boil, then knock the heat back to a simmer. Let them bubble away for 15-20 minutes. You’re looking for that sweet spot where a fork slides in easily, but they’re not about to turn into mashed potatoes on you. We’ve all been there, right?

Step 2: Cool ‘Em Down

Once your spuds are perfectly tender, drain them really well in a colander. Give ’em a little shake. Now, here’s a little trick: let them cool down a bit. You can spread ’em out on a baking sheet like they’re sunbathing to speed things up. Some folks like to dress potatoes while they’re a bit warm because they soak up more flavor, but I find with a creamy vegan mayo dressing, letting them cool mostly prevents the mayo from getting all weird and oily. Room temp or just a tiny bit warm is perfect.

Step 3: Prep Your Flavor Boosters

While those lovely potatoes are doing their thing (cooking and then cooling), it’s your time to shine with the chopping! Finely dice that celery – you want little pops of crunch, not big logs. Mince your red onion super fine. Remember that soaking trick if you want to tame its bite. Get your fresh dill and chives (or green onions) all chopped up. Having everything prepped and waiting like little soldiers in bowls (what the fancy chefs call “mise en place”) makes the final assembly so much smoother.

Step 4: Whisk Up That Dreamy Dressing

Grab a big bowl – big enough to eventually hold all those potatoes and goodies. This is where the heart of our Vegan Red Potato Salad comes together: the dressing! Plop in your vegan mayo, the apple cider vinegar, Dijon mustard, and that optional (but so good!) sweet pickle relish. Whisk it all together like you mean it, until it’s beautifully smooth and creamy. Now, the important part: taste it! Go on, no one’s looking! Does it need more tang? A tiny splash more vinegar. A hint more sweetness (if you skipped the relish)? The tiniest drop of agave. Don’t forget your salt and freshly ground black pepper. Remember, those potatoes are like a blank canvas, so you want this dressing to be singing with flavor.

Step 5: Combine and Conquer!

Once your potatoes have chilled out a bit, gently add them to the bowl with that gorgeous dressing. Now, toss in your chopped celery, minced red onion, fresh dill, and chives. Using a rubber spatula (your best friend for this job), carefully fold everything together. You want to lovingly coat every piece of potato and get all those bits and pieces mixed in evenly, but be gentle! We’re making salad, not mashed potatoes. This careful folding is what keeps your Vegan Red Potato Salad looking like a star.

Step 6: Chill Out! (The Salad, Not You… Well, Maybe You Too)

This might just be the toughest step because the urge to dive right in will be strong. But trust me, patience is a virtue with potato salad! Cover the bowl (cling film, a plate, whatever works) and stash it in the fridge for at least one hour. If you can hold out for two or three hours, even better. And if you make it the night before? You’re basically a potato salad god/goddess. This chilling time is when all those distinct flavors decide to become best friends and the whole thing gets perfectly cold and ridiculously refreshing. Before you serve it, give it another gentle stir and have one last taste. Sometimes it wants a tiny bit more salt or an extra sprinkle of dill after it’s had its spa time in the fridge.

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Serving Up Your Spectacular Vegan Red Potato Salad

Okay, your magnificent Vegan Red Potato Salad has had its chill session, the flavors are doing a happy dance, and it’s ready for the spotlight! Here are a few of my favorite ways to get it on the table:

The Classic BBQ Buddy: I mean, is it even a barbecue without potato salad? This beauty is a natural next to smoky, charred veggie burgers, vegan sausages hot off the grill, juicy corn on the cob, or any of those fantastic grilled veggies. It just screams summer!
Potluck Hero: Got a gathering to go to? This Vegan Red Potato Salad travels like a dream (just keep it cool, obviously!) and it’s always a massive hit. I love bringing a giant bowl because it vanishes in a flash. Just be prepared for the recipe requests! A little extra sprinkle of paprika and some fresh dill on top right before you serve makes it look extra inviting.
Lunchbox Superstar: Who decided potato salad was only for parties? Nonsense! It makes a brilliant, hearty lunch. I love to pack it with some crisp lettuce leaves or alongside a good, seedy sandwich.

Fancy It Up (Just a Touch!): If you’re feeling a bit extra, serve individual portions in cute little glass jars or ramekins. A tiny sprig of dill on top, and suddenly it’s all sophisticated!
Add a Little Unexpected Crunch: Sometimes, if I’m feeling wild, I’ll sprinkle some toasted sunflower seeds or even those crispy fried onions (you know the ones from the store!) over the top just before serving. It adds a really nice textural surprise.

No matter how you dish it out, this Vegan Red Potato Salad is going to make people happy. It’s just that good, that versatile.

Why This Vegan Red Potato Salad Has My Heart (And Will Totally Steal Yours!)

You know, I could probably write a whole book about my love for this specific Vegan Red Potato Salad. It’s more than just a recipe; it tastes like sunny afternoons, laughter with friends, and that pure, simple comfort food feeling, all made with kindness. That creamy texture playing off the tender red potatoes, with that fresh zing from the herbs and the slight crunch from the celery… it’s just… muah! It’s solid proof that vegan food doesn’t mean missing out on any of the classic dishes we grew up loving. In fact, it can be even better!

I genuinely believe this is one of those back-pocket recipes that, once you make it, you’ll wonder how you ever lived without it. It’ll become your go-to.

So, what are you waiting for? Go grab those ingredients and give this a go! I would be absolutely thrilled to hear how it turns out for you. Seriously, drop me a comment below – tell me if you loved it, if you added your own special twist, or who you shared it with (if you managed to share, that is!). Happy cooking, everyone!

8 servings

Vegan Red Potato Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

The best creamy Vegan Red Potato Salad Easy dairy-free recipe for summer picnics or any potluck A classic side dish Try it now

Ingredients

2 pounds small to medium red potatoes
1 cup vegan mayonnaise

2-3 stalks celery finely chopped
1/2 medium red onion very finely minced
1/4 cup fresh dill chopped

2 tablespoons fresh chives or green onions finely chopped
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard

2 tablespoons sweet pickle relish (optional)
Sea salt to taste
Freshly ground black pepper to taste

Paprika for garnish (optional)

Instructions

Step1 Scrub and Chop Potatoes: Scrub red potatoes well Cut into 1-inch bite-sized chunks
Step2 Boil Potatoes: Place potatoes in a large pot Cover with cold water Add salt Bring to a boil Reduce heat Simmer 15-20 minutes until tender Drain well
Step3 Cool Potatoes: Let drained potatoes cool to room temperature or slightly warm
Step4 Prep Other Ingredients: While potatoes cook and cool finely chop celery mince red onion chop dill and chives
Step5 Make Dressing: In a large bowl whisk together vegan mayonnaise apple cider vinegar Dijon mustard optional sweet pickle relish salt and pepper
Step6 Combine Salad: Gently add cooled potatoes chopped celery minced red onion fresh dill and chives to the dressing bowl Fold gently to coat everything evenly
Step7 Chill Salad: Cover the bowl Refrigerate for at least 1 hour or longer for best flavor
Step8 Garnish and Serve: Before serving stir gently Taste and adjust seasoning if needed Sprinkle with paprika if desired

Notes

Onion Tip: Soak minced red onion in cold water for 10 minutes then drain to mellow its flavor
Potato Cooling: Allowing potatoes to cool helps the dressing stay creamy
Chilling Importance: Chilling melds flavors so try not to skip this step
Mayo Choice: Use a good quality vegan mayonnaise you enjoy for best taste
Herb Freshness: Fresh dill and chives make a big difference

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 170Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 269mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 1g

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