This vegan creamy potato salad is a delicious and healthy alternative to traditional potato salads. It’s easy to make, packed with flavour, and perfect for any occasion.
One thing you should know about me is that I LOVE potato salad!
Honestly, I could eat it all day and every day. And if you know me, you also know I'm a lazy cook, so I want everything to be done quickly and easily.
I know how easy it is to buy salads from supermarkets because, trust me, I've been there and done it a million times. But then, also think about how much you could save to make it your own, not to mention that it tastes a hundred times better. Homemade is always the best.
Jump to:
- Creamy Vegan Potato Salad
- Why you will love this recipe
- Ingredients for this Creamy Vegan Potato Salad
- How to make Vegan Potato Salad
- What to Serve with Vegan Creamy Potato Salad
- Variations to Customise Your Vegan Potato Salad
- How to store
- Top tips
- More easy side dishes:
- Creamy Vegan Potato Salad
- IF YOU LIKE THIS RECIPE...
Creamy Vegan Potato Salad
This potato salad is not just a recipe for me; it's a time machine that takes me back to my childhood. I can still remember the aroma of the creamy dressing when my grandmom made it at our family gatherings and celebrations.
So, if you're looking for a satisfying and flavourful side dish that is easy to make, this creamy vegan potato salad is the perfect choice, so as my Creamy Vegan Egg Salad recipe 🙂
One of the best things about this recipe is how easy it is to prepare. With simple ingredients, you can whip up this delicious salad in no time, and it tastes even better the next day.
It's a great option for busy weeknights or when preparing a dish in advance for a party.
For more party recipes check out my Puff Pastry Pinwheels with Mushroom and Vegan Cheese, my Easy Mushroom and Vegan Cheese Tart or my Easy Stuffed Mushrooms with Vegan Cream Cheese and Jalapeños.
Why you will love this recipe
- Creamy and flavourful
- Easy to make
- Versatile
- Perfect for any occasion
- Healthy and nutritious
Ingredients for this Creamy Vegan Potato Salad
- Potatoes - You can use any kind of potatoes you like.
- Dairy-free sour cream & vegan mayonnaise - the combination of these two will give you that delicious, rich, and creamy flavour.
- Mustard & lemon juice - add a delightful zesty flavour.
- Red onion - I prefer red onion for this recipe because of its sweetness, but other onions would also work well.
- Salt and pepper to taste.
For the full recipe and quantities, see the recipe card at the end of the post.
How to make Vegan Potato Salad
- Firstly, place the cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 10-15 minutes or until potatoes are tender when pierced with a fork.
- Drain and let cool slightly. In a small bowl whisk together the vegan mayonnaise, dairy-free sour cream, mustard, lemon juice, salt, and pepper until smooth and well combined.
- Then in another bowl, combine the cooked and slightly cooled potatoes with red onion.
- Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to let the flavours meld together. Serve chilled!
Enjoy!
What to Serve with Vegan Creamy Potato Salad
This vegan potato salad is a versatile side dish that pairs well with various main courses. Here are some suggestions:
- Veggie Burgers: This creamy salad would be a perfect side of my delicious Vegan Black Bean Burger recipe.
- BBQ Tofu: Serve this salad alongside my Crispy Baked BBQ Tofu for a delicious plant-based meal.
- Serve it with my delicious Cheesy Garlic Bread, or pair it with a simple green salad for a light and refreshing meal.
Variations to Customise Your Vegan Potato Salad
- Include Pickles: Add chopped dill or sweet pickles for a tangy crunch.
- Spice It Up: Add chilli, jalapenos or cayenne pepper for a bit of heat.
- Mix in Veggies: Chopped bell peppers, radishes, sweetcorn or cucumbers can add extra crunch and colour.
How to store
Store the potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Avoid Freezing: Potato salad doesn't freeze well due to the creamy dressing.
Top tips
- Cook Potatoes Properly: Cook the potatoes until tender but not mushy. Overcooking can cause them to fall apart when mixed.
- Cool Potatoes Before Mixing: Let the potatoes cool slightly before mixing with the dressing to avoid a watery salad.
- Chill Before Serving: Allow the salad to chill for at least an hour before serving. This helps the flavours meld together.
- Make it ahead: This salad tastes even better the next day!
More easy side dishes:
- Quick and Creamy Vegan Egg Salad
- Potato Carrot Soup
- Easy and Cheesy Vegan Garlic Bread
- Vegan Cheesy Asparagus Tart with Puff Pastry
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Thank you for joining me in the kitchen and trying this delicious recipe! Your feedback means the world to me, so if you loved this dish, don't forget to rate the recipe and share your thoughts in the comments below.
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Creamy Vegan Potato Salad
- Total Time: 1 hour 30 minutes
- Diet: Vegan
Description
This Vegan Creamy Potato Salad is a delicious and healthy alternative to traditional potato salads. It's easy to make, packed with flavour, and perfect for any occasion.
Ingredients
- 1 kg potatoes
- 450 g dairy-free sour cream
- 150 g vegan mayonnaise
- 50 g mustard
- 3 medium red onions
- 2-3 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 10-15 minutes or until potatoes are tender when pierced with a fork. Drain and let cool slightly.
- In a small bowl, whisk together the vegan mayonnaise, dairy-free sour cream, mustard, lemon juice, salt and pepper until smooth and well combined.
- In a large mixing bowl, combine the cooked and slightly cooled potatoes with red onion.
- Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to let the flavours meld together.
- Serve chilled.
Notes
Let the potatoes cool slightly before mixing with the dressing to avoid a watery salad.
Cook the potatoes until tender but not mushy.
- Prep Time: 15 minutes
- Cool Time: 1 hour
- Cook Time: 15 minutes
- Category: salad, side dish
- Cuisine: American
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