This no-mayo, vegan potato salad, crunchy with celery, is very simple, and won’t steal the limelight from whatever else is on the menu. I can fall hard for a potato salad with twists and turns (Capers! Hot sauce! Other vegetables! Cheese! Eggs!) but I never tire of a simple potato salad, with or without mayo.
This potato salad recipe has the added bonus of being vegan, which means you can bring it to practically any gathering. And, if there are any vegans there, you’re sure to have some VERY grateful eaters — potato salad is often off-limits to vegans, so expect some excitement. (And if you make Southwestern Vegan Black Bean Burgers expect a lot of excitement!)
This Vegan Potato Salad recipe is ideal for summer barbecues, perfect for vegans and all the folks who don’t like mayo-based potato salads.Tweet This
- Yukon gold potatoes – This potato variety stands up well to cooking and won’t break down, so they’re ideal for potato salads.
- Extra-virgin olive oil
- White balsamic vinegar – If you don’t have white balsamic vinegar, you can use white wine vinegar, which is a bit sharper. Reduce the amount slightly if you want a softer-tasting dressing.
- Dijon mustard – Adds a little kick.
- Celery hearts – The center of the celery stalk is milder and more tender than the leaves. It also makes for a great crisp bite.
- Scallions – You’re going to be using both the white and green ends of the scallions here.
- Fresh thyme – Try to get your hands on fresh thyme, or if not, sub in a third of the amount of dried thyme.
How to Make Vegan Potato Salad
- Cook the potatoes: Cut the potatoes into 1-inch cubes. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly.
- Make the dressing: Meanwhile, in a large bowl, whisk the olive oil with the vinegar and mustard, then season with salt and pepper.
- Mix the potato salad: Gently blend the warm potatoes and the celery into the dressing. Let cool to room temperature.
- Finish the potato salad: Fold in the scallions and thyme, and adjust seasonings to taste.
- Serve: Serve the potato salad at room temperature.
If you are planning ahead, it’s best to store the potato salad without the scallions and thyme added in. Seal it in an airtight container and put it in the fridge. Allow the salad to come to room temperature before adding those final ingredients.
In my opinion, potato salads are just the best when they are eaten the day they are made, and never even see the inside of a fridge. If that’s what your timing allows, you are in luck. However, potato salad is also a perfect make-ahead side dish. The potato salad can be stored for up to 2 days, covered, in the fridge.
You probably shouldn’t, unfortunately — if you freeze the potato salad, the dressing will separate out.
There are different schools of thought on this. Most people choose waxy potatoes or new potatoes, which have a thin skin, and hold their texture better during cooking. All-purpose potatoes are also an option, though they tend to fall apart a bit, so if you are less interested in discrete chunks of potatoes and more interested in a creamier potato salad, these are a good choice.
To that end, some people also like a firmer potato salad, with potatoes that have a more al dente texture, and some like their potato salad a little on the mushier side. This not only depends on the kind of potato you choose, but also how long you cook the potatoes, and how vigorously you mix the potato salad (as opposed to folding the potatoes into the dressing and the other ingredients more gently). I like both. This one turned out right in the middle, which is pretty perfect, in my opinion.
What to Serve With Vegan Potato Salad
More Potato Salad Recipes
- Egg and Potato Salad with Bacon
- Creamy Corn and Potato Salad with Bacon
- French Potato Salad
- Mayonnaise-Free Potato Salad
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Vegan Potato Salad
- 3 pounds Yukon Gold potatoes (scrubbed)
- ⅔ cup extra-virgin olive oil
- ¼ cup white balsamic or white wine vinegar (see Note)
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 celery hearts (thinly sliced; about 4 cups)
- 8 scallions (sliced; white and green parts)
- 2 teaspoons minced fresh thyme
- Cut the potatoes into ¾-inch cubes. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar and mustard, then season with salt and pepper. Gently blend in the warm potatoes and the celery. Let cool to room temperature. Fold in the scallions and thyme, and adjust seasonings to taste. Serve at room temperature.
- If you don’t have white balsamic vinegar you can use white wine vinegar, which is a bit sharper. Reduce the amount slightly if you want a softer tasting dressing.
- Adding the still-warm potatoes to the vinaigrette allows them to better absorb the flavors of the dressing.
Nutrition information is automatically calculated, so should only be used as an approximation.