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potato salad in a small pot

Creamy Vegan Potato Salad

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  • Author: Kristy @ Plant N' Spice
  • Total Time: 1 hour 30 minutes
  • Diet: Vegan


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.


Units Scale
  • 1 kg potatoes
  • 450 g dairy-free sour cream
  • 150 g vegan mayonnaise
  • 50 g mustard
  • 3 medium red onions
  • 2-3 tbsp lemon juice
  • salt and pepper to taste


  1. 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.
  2. In a small bowl, whisk together the vegan mayonnaise, dairy-free sour cream, mustard, lemon juice, salt and pepper until smooth and well combined.
  3. In a large mixing bowl, combine the cooked and slightly cooled potatoes with red onion.
  4. Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
  5. Cover the bowl and refrigerate for at least 1 hour to let the flavours meld together. 
  6. Serve chilled. 


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