Vegan Potato Salad Recipe: Fresh, Flavorful, and Easy to Make

Looking for a fresh, creamy side dish that’s totally vegan? This potato salad is perfect. It’s light, flavorful, and just the right mix of tangy and creamy.

I made it for a BBQ, and it was gone in minutes. The combination of mustard, fresh herbs, and creamy dressing really makes those potatoes shine.

It’s perfect for picnics, family gatherings, or as a quick lunch. Plus, it’s super easy to whip up with just a few ingredients.

Let’s get started! This vegan potato salad is going to become your new go-to side dish.

Why You’ll Love This Recipe

• Crowd-Pleaser: This recipe will quickly become a fan favorite. One reader raves, “It’s the best potato salad I’ve ever tasted!”
• Creamy and Refreshing: Vegan sour cream and a tangy lemon vinaigrette create the perfect balance of creaminess and freshness.
• Quick and Easy: You can prepare this potato salad in just 30 minutes.
• Versatile: Great as a side dish for BBQs, picnics, or as a meal prep option.
• Healthy Twist: Packed with potatoes, fresh vegetables, and a light vinaigrette, it’s as nutritious as it is delicious.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 15 minutes (for boiling potatoes)
• Total Time: 35 minutes

Servings:

• This recipe makes about 6 servings. Need more? Simply double the recipe!

Difficulty:

• This is an easy recipe, perfect for beginners or anyone who loves a fresh, homemade dish.

Required Kitchen Tools

• Large Pot: For boiling the potatoes.
• Cutting Board and Knife: For chopping veggies and potatoes.
• Large Mixing Bowl: To combine all the ingredients.
• Whisk: For mixing the lemon vinaigrette.

Ingredients

For this simple yet flavorful vegan potato salad, you will need:

• Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for a creamy texture that holds up well when mixed.
• Vegan Sour Cream: The key to making this potato salad creamy and tangy without any dairy.
• Lemon Vinaigrette: A fresh dressing made with lemon juice, olive oil, Dijon mustard, garlic, and seasoning. It adds a nice tang to balance the creaminess of the sour cream.
• Green Beans: Adds a crunchy texture and fresh flavor.
• Corn Kernels: Sweet corn adds pops of sweetness and a bit of crunch.
• Red Onion: For a mild onion flavor that complements the other veggies.
• Fresh Herbs: Chives and parsley for a burst of fresh flavor.
• Spices: Red pepper flakes add a hint of heat (optional).
• Salt and Pepper: To taste.

Variations for Vegan Potato Salad

• Add Pickles: For an extra crunch, add some chopped pickles or dill for tanginess.
• Spicy Kick: If you like a little heat, add some jalapeños or extra red pepper flakes.
• Substitute with Vegan Mayo: If you prefer a mayo-based dressing, swap the sour cream with vegan mayonnaise.
• Make It Lighter: Use a low-fat vegan sour cream or Greek-style vegan yogurt for a lighter version.
• Add More Veggies: Feel free to add other veggies like cucumber, celery, or bell peppers for extra crunch and flavor.

How to Make Vegan Potato Salad: Step-by-Step Instructions

1. Boil the Potatoes

Start by boiling the potatoes until they are tender but not too soft. Here’s how to do it:

• Place the potatoes in a large pot and cover with water. Add a pinch of salt.
• Bring the water to a boil, then reduce to a simmer. Cook the potatoes for about 10-12 minutes, or until they are fork-tender.
• Drain the potatoes and let them cool slightly. Once they are cool enough to handle, cut them into bite-sized pieces.

2. Prepare the Vegetables

While the potatoes are boiling, prepare the other vegetables:

• Trim and chop the green beans into bite-sized pieces. You can blanch them by boiling for a couple of minutes in the same pot with the potatoes, then draining and running them under cold water to keep them crisp and vibrant.
• Chop the red onion into small, bite-sized pieces.
• If using fresh corn, slice it off the cob, or use frozen corn and thaw it.

3. Make the Lemon Vinaigrette

In a small bowl, whisk together the ingredients for the vinaigrette:

• Lemon juice and zest: This adds the perfect tangy kick.
• Olive oil: Use extra virgin for a richer flavor.
• Dijon mustard: For a slight sharpness that complements the other ingredients.
• Garlic: A small clove, finely minced, to enhance the flavor.
• Salt and pepper: Season to taste, but don’t overdo it; you want the dressing to be balanced.

4. Combine Everything

Now, it’s time to put everything together:

• In a large mixing bowl, add the cooled potatoes, green beans, red onion, corn, and fresh herbs.
• Pour the lemon vinaigrette over the top and toss gently to coat all the ingredients evenly.
• Add the vegan sour cream and mix until everything is well combined. The sour cream adds a rich creaminess to the salad.

5. Chill and Serve

For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving. This allows all the flavors to meld together. If you’re in a rush, you can serve it right away, but chilling enhances the taste.

Serving and Storing Vegan Potato Salad

How to Serve Vegan Potato Salad

This vegan potato salad is incredibly versatile and can be served in many ways, whether as a side dish or a main. Here are a few ideas to inspire you:

• As a Side Dish: Serve alongside your favorite grilled veggie burgers, BBQ jackfruit, or even a hearty vegan wrap.
• At Picnics and BBQs: This potato salad is a great addition to summer picnics and BBQs. It pairs well with fresh salads, grilled veggies, and plant-based sausages.
• As a Meal Prep: Pack this potato salad in containers for easy lunches throughout the week. It’s a filling and refreshing dish that works great for meal prepping.

How to Store Vegan Potato Salad

• In the Refrigerator: Store leftover potato salad in an airtight container for up to 4-5 days. Keep it chilled, and give it a good stir before serving if it has settled.
• Freezing: This potato salad doesn’t freeze well due to the potatoes and dressing, so it’s best to enjoy it fresh or within a few days of making it.

Tips and Tricks for Success

• Don’t Overcook the Potatoes: The potatoes should be tender but still firm enough to hold their shape when mixed. Overcooking them can result in a mushy salad.
• Customize the Dressing: If you like a tangier salad, add more lemon juice to the vinaigrette. If you prefer a creamier texture, increase the amount of vegan sour cream.
• Add More Veggies: Feel free to add other vegetables like peas, bell peppers, or celery for extra crunch and flavor.
• Serve Chilled: Potato salad is always best served cold, as this allows the flavors to come together beautifully.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	210 kcal
Protein	3g
Carbohydrates	40g
Fiber	4g
Sugars	3g
Fat	7g
Saturated Fat	1g
Sodium	220mg

Vegan Potato Salad FAQs

Can I make this ahead of time?
Yes! This potato salad can be made a day or two ahead. Just make sure to store it in an airtight container in the fridge.

Can I substitute the vegan sour cream?
Yes, you can substitute vegan mayonnaise or Greek-style vegan yogurt if you prefer a different texture.

Can I add more spices?
Feel free to adjust the seasonings. Adding smoked paprika or dill can add new layers of flavor to this dish.

Conclusion

This Vegan Potato Salad is a simple, fresh, and creamy dish that’s perfect for any occasion. Whether you’re making it for a BBQ, a picnic, or meal prep, this salad is sure to be a hit. With its bright lemony vinaigrette and vegan sour cream, it’s light, tangy, and satisfying. Plus, it’s easy to customize with your favorite veggies and herbs. Enjoy this comforting dish that’s just as delicious as it is healthy!