Vegan Potato Salad
on Jul 19, 2023, Updated Jun 16, 2025
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A great summer side for those who don't like mayo based potato salads.
This no-mayo potato salad is very the perfect potato salad to make when you have vegans at the table. The potatoes are creamy, the vinaigrette is slightly tangy but not too assertive, and there is nice crunch from the celery and scallions.
Other vegan sides you might want to bring to a cookout are No-Mayo Potato Salad, Mayo-Free Vegan Pasta Salad, or Vegan Asian Napa Cabbage Slaw.
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What's In This Post?
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.
Ingredients
- 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 – You can substitute 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 (green onions) – 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.
- Make the dressing.
- Mix the potato salad: 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.
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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
FAQs
If you are planning ahead, it’s best to store this vegan 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.
