clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan potato salad in a wooden salad bowl with serving spoon

Perfect Vegan Potato Salad

  • 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 dressing, crunchy veggies. Perfect summer salad for potluck or bbq. Serve warm or cold! Nut free gluten free


  • 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 potato salad dressing:

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

Keywords: vegan potato salad, eggless, plant based, dairy free, potatoes, dill, eggless