Published: Updated: by Alison Andrews This post may contain affiliate links
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This vegan potato salad is the best thing you’ve ever tasted. What’s even better is that no one will be able to tell that it’s vegan!
Who doesn’t love potato salad? I mean… I definitely don’t know anyone who doesn’t love it.
And there is no reason for vegans to miss out.
This is not one of those vegan potato salads that just takes the classic version and uses vegan mayonnaise instead and voilá it’s vegan. Not saying there is anything wrong with that, it’s totally awesome to do that actually, but…our version is a little more unique.
But let me tell you, everyone who has ever eaten it has practically swooned. And I’m not even joking! I actually hate the word swoon. Who swoons over food? Anyone who tries this potato salad – that’s who swoons over food.
You will love this vegan potato salad, it is creamy, tangy, perfectly flavored and deliciously textured and soon to be your new favorite.
How To Make Vegan Potato Salad
This is just a summary of the process. Full instructions and measurements can be found in the recipe card at the bottom of the post.
- Peel and chop potatoes and add them to a bowl with olive oil, salt and pepper and toss them together so that they’re lightly coated.
- Place them onto a parchment lined baking sheet.
- Roast in the oven at 390°F for 35 minutes until perfectly roasted.
- Add chopped onions to a frying pan with garlic and olive oil. Add soy sauce, maple syrup and liquid smoke. Fry until the onions are soft and the sauce is sticky. Remove from the heat and set aside.
- Add vegan mayonnaise, dijon mustard and distilled white vinegar to a bowl and whisk together. Add the fried onions and mix in.
- Add chopped chives and mix in.
- Now add your potatoes and gently fold them in and you have yourself the most divine vegan potato salad!
Make Ahead and Storage
You can absolutely make this potato salad ahead of time as the flavors blend beautifully in the fridge and if anything, it just gets even tastier! So if you need to make it the night before, that’s perfect.
Leftovers keep perfectly for4-5 days in the fridge.
Freezing
It’s not entirely ideal for freezing. You can freeze it, but there is a high probability of things getting a bit too mushy when thawed. You might have more of a mashed potato situation going on than a potato salad situation. So ideally not.
More Vegan Salad Recipes
- Vegan Pasta Salad
- Vegan Sweet Potato Salad
- Vegan Caesar Salad
- Vegan Kale Salad
- Vegan Quinoa Salad
- Vegan Couscous Salad
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Potato Salad
This vegan potato salad is the best thing you've ever tasted. What's even better is that no one will be able to tell that it's vegan!
5 from 17 votes
Print Pin Rate
Course: Salad, Side
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Calories: 379kcal
Author: Alison Andrews
Ingredients
For the Potatoes:
- 10 Medium Potatoes (4 ½ pounds / 2 kilograms raw unpeeled weight)
- 1 Tablespoon Olive Oil
- ⅛ teaspoon Salt
- ⅛ teaspoon Ground Black Pepper
For the Onions/Garlic:
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Olive Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Maple Syrup
- 1 teaspoon Dried Rosemary
- ⅛ teaspoon Liquid Smoke
For the Mayonnaise/Topping:
- 1 cup Vegan Mayonnaise (240g)
- 1 ½ Tablespoons Dijon Mustard
- 1 ½ Tablespoons Distilled White Vinegar
- ¼ cup Chopped Chives
Instructions
Preheat the oven to 390°F (200°C)
Peel and chop the potatoes and then add to a bowl with the olive oil and a sprinkle of salt and pepper and toss together until lightly coated in the oil. Place onto a parchment lined baking tray and bake in the oven at 390°F for 35 minutes until perfectly roasted. Remove from the oven and leave to cool.
While the potatoes are roasting, chop the onion and add to a frying pan with the garlic and olive oil. Add the soy sauce, maple syrup, dried rosemary and liquid smoke. Fry until the onions are soft and the sauce is sticky. Remove from heat and set aside.
Add the mayonnaise, dijon mustard and white vinegar to a bowl and whisk together. Add in the fried onions and chopped chives and mix in.
Add the roasted potatoes and gently fold them into the sauce, taking care not to break up the potatoes.
Video
Notes
- Use a gluten-free soy sauce or switch for tamari if you want this to be entirely gluten-free.
- Nutritional information is based on 1 serve of 8 which is a generous serving.
- This recipe was first published in October 2015.
Nutrition
Serving: 1Serve | Calories: 379kcal | Carbohydrates: 47g | Protein: 5.5g | Fat: 18.6g | Saturated Fat: 1.5g | Sodium: 423mg | Fiber: 4g | Sugar: 7.1g
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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About the Author
Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
Reader Interactions
Comments
Ale saysAmazing recipe!! My non vegan family loved it too!
Reply
- Alison Andrews says
Thanks so much! 🙂
Reply
- Jill says
OMG!! This potato salad is incredible! I halved the recipe because I was feeding a small group and it was still lots. I will make this again and again. Thank you so much for this absolutely delicious recipe!!
Reply
- Alison Andrews says
Awesome Jill! So happy you enjoyed it!
Reply
- Laureen says
This is now my “go-to” potato salad recipe. It really is the best I’ve ever had! The smoke really adds something special, like a barbeque in a bowl! Thank you for this great recipe🙂
Reply
- Alison Andrews says
Thanks Laureen!
Reply
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