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vegan potato salad in a wooden salad bowl with serving spoon

Creamy Vegan Potato Salad

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5 from 8 reviews

  • Author: Verna
  • Total Time: 30 minutes
  • Yield: 8- 10 side servings 1x
  • Diet: Vegan


This Vegan Potato Salad recipe is eggless, dairy free, delicious! with red potatoes, creamy tangy mayo dill pickle dressing, crunchy veggies. Perfect summer salad for potluck or bbq. Serve warm or cold! Nut free gluten free



For salad:

  • 2 lbs red skinned potatoes, peeled and chopped bite sized (approx 6-7 med potatoes)
  • 3/4 cup chopped mixed bell peppers,
  • 1 large celery stick, chopped
  • 1/3 cup chopped red radish, 3 or so (optional I like the peppery crunch)
  • 1 small carrot , grated or chopped
  • 1/3 cup diced red onion
  • 1/4 cup sliced green onion ( more for garnish , optional)
  • 1 large dill pickle, chopped

For dressing:

  • 1/3 cup your favourite vegan mayonnaise (add more at end if needed)
  • 1 teaspoon vegan Worcestershire sauce ( I like Annies or The wizards)
  • 1/2 teaspoon liquid smoke
  • zest of 1/2 lemon (optional)
  • 2 tablespoons lemon juice, about 1/2 lemon
  • 1 tablespoon dill pickle juice
  • 1/2 tablespoon dried dill or 1 tablespoon or so of fresh chopped dill
  • 1/4 teaspoon granulated garlic
  • 1/2 teaspoon black salt (kala namak)  
  • 1/2 teaspoon seasoning salt
  • pinch of ground black pepper

For serving:

  • chopped green onions
  • good sprinkle of paprika


  1. Peel and chop potatoes into bite size pieces, ( 1/2 inch or so), see notes*
  2. Set your steamer basket in a medium pot, add a good pinch of salt and enough water to come just below basket, bring to a boil.
  3. Add your potatoes, cover and reduce heat to medium, cook potatoes for 8-12 minutes, or until just fork tender. Drain well, set aside in colander
  4. While potatoes are cooking, start chopping all the veggies, add to large salad bowl
  5. Add Dressing ingredients to small bowl give it a whisk and set aside.
  6. When potatoes are still warm (not hot) add to bowl with veggies and dressing. Mix everything together. Season with salt and pepper if necessary. Top with green onions and a sprinkle of paprika. Enjoy warm or cold! For FAQ, tips, serving suggestions see above post


  • To store: will keep covered in fridge for up to 5 days
  • If you like your potato salad to have a sweeter note than add up to a tablespoon of green relish to the dressing
  • Peeling the potatoes is optional of course. I prefer my salad without the peel.
  • Calories in Nutritional chart below calculated without liquid smoke and black salt.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salads, Gluten free
  • Method: steam/boil
  • Cuisine: American, Canadian