Vegan Potato Salad

Vegan Potato Salad

Servings 6


  • 2 pounds red potatoes cut into large cubes
  • cup vegan mayonnaise try Just Mayo, Earth Balance or Vegenaise
  • 2 tablespoons Dijon or brown mustard
  • 1 tablespoon lemon juice
  • teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup celery diced (optional)
  • ¼ cup Red onion chopped (optional)
  • ¼ cup parsley or chives finely chopped


  • Bring a large pot of water to a rolling boil, then carefully add the chopped potatoes. Cook for about 10 minutes or until potatoes are soft enough to be pierced with a fork, but not at all mushy. Drain and rinse in cold water. Set aside to cool completely.
  • Separately, combine the mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl and mix well to combine.
  • When the potatoes are fully cooled, place them in a large bowl with the celery, onion, and parsley or chives. Mix gently to combine. Add the mayonnaise mixture and toss to coat. Cover and chill for at least 2 hours. Adjust seasoning before serving.
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2 Comments on “Vegan Potato Salad”

  1. This looks so good and like regular potato salad! I have more vegans in my family so I will be trying this for Spring and Summer entertaining!

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