• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
  • Cookbook
You are here: Home / Sides / Easy Vegan Potato Salad

Easy Vegan Potato Salad

By Flora & Vino Leave a Comment

Jump to Recipe·Print Recipe

Vegan potato salad made with yukon potatoes and chopped vegetables in a creamy vegan mayonnaise. Perfect to make in advance for summer entertaining.

Easy Vegan Potato Salad by Flora & Vino

The past few weeks I’ve been watching the Star Wars movies.

“Which Star Wars movies?” you might be wondering.

Well, all of them.

It still amazes how I made it to the age of 32 without having seen any of them.

I mean, I even took film studies in high school, guys.

So when Darth Vader bellows, “Luke, I am your father,” my jaw just about dropped down to my pajama bottomed booty.

Basically, I was shook, and so was the ginger kombucha in the glass I gripped tightly between my hands.

I know I’m about 30 years late to jump on this worldwide pop-culture phenomenon, but the story has me hooked.

It really is an epic love story spanning across space and time, isn’t it?!

Kind of like the kind of love story I would write myself into with this Easy Vegan Potato Salad.

It’s so easy to throw together with boiled potatoes, fresh chopped vegetables, and a creamy vegan mayonnaise!

Easy Vegan Potato Salad by Flora & Vino

This is the first recipe I’ve posted with white potatoes…ever.

I’ve you’ve been following me for a while you know I’m no stranger to tubers.

But I’ve always gone with sweet potatoes over white potatoes because I prefer the taste and the way they make me feel.

But recently I’ve been adding more foods back into my diet because, YOLO.

I can trace my white potato musings to a soup my friend made about a month ago.

It was thick and stew-like with white potatoes in it and I rejoiced every time one of them appeared on my spoon, all starchy and warm and fluffy.

Yum.

So I decided maybe I’d overlooked them and should give them a chance in a summer recipe.

Easy Vegan Potato Salad ingredients

Enter: vegan potato salad.

Potato salad always feels special to me!

Probably because I really only had it at the big family reunions my extended family hosted in Indiana.

My parents didn’t make a lot of mayo-laden sides growing up, so naturally I made a beeeline for the array of cookout sides when it was time to eat.

I filled my plastic disposable plate with potato salad, macaroni salad, and pasta salad; basically anything that looked creamy and white until my plate sagged under the weight.

And I washed it down with a 7-Up.

Yup.

Easy Vegan Potato Salad ingredients

The ingredients to make this potato salad are a lot lighter, vibrant, and nutritious than the potato salad from my childhood.

Here’s what you need:

  • yukon gold potatoes
  • celery
  • green onions 
  • sweet bell pepper
  • dill
  • vegan mayonnaise (store bought or home made) 
  • Eden Foods Yellow Mustard
  • lemon
  • Himalayan sea salt
  • Black pepper

That’s it!

Easy Vegan Potato Salad prep shot

Naturally, this potato salad begins with potatoes.

You can boil the potatoes whole or cube them in advance.

I recommend removing the skins for aesthetics, but you can also leave them on if you’re not looking to impress guests.

The best advice I can give you here is to boil the potatoes until JUST fork tender, no more!

My first trial I boiled the potatoes too long and, er, basically made mashed potatoes.

Which, I might add, are also delicious, but wasn’t quite the recipe I had intended.

Easy Vegan Potato Salad by Flora & Vino

While the potatoes are boiling, chop up your raw veggies.

The addition of raw veggies adds an unexpected crunch to the side salad that makes this salad both cozy and fresh.

I chose celery, bell pepper, and green onion to accent my potato salad, but anything goes!

 

Easy Vegan Potato Salad by Flora & Vino

Set aside all of the veggies and mix up your potato salad dressing in a large mixing bowl.

It’s a super simple blend of vegan mayonnaise, lemon, mustard, Himalayan sea salt, and black pepper.

I opted to use store-bought vegan mayo for this recipe, but you can also get creative and incorporate a homemade version like my Cashew Mayonnaise.

The secret ingredient to this potato salad is Eden Foods Yellow Mustard!

I’ve always been a mustard over mayo voter, so naturally I had to even out the mayo with a little of my favorite.

This yellow mustard uses family farm whole yellow organic mustard seed traditionally stone milled with raw organic apple cider vinegar, sea salt, and 100% organic spices.

It has a wonderful mustard flavor that’s naturally sweet!

Easy Vegan Potato Salad by Flora & Vino

After you mix up the dressing, add the cooled cubed potatoes and chopped vegetables to the dressing bowl and mix well.

Add herbs if desired and chill for several hours before servings.

I recommend making it the day before and chilling overnight to allow the flavors to fully meld.

Then you can enjoy this Easy Vegan Potato Salad as a simple summer side dish for the family, entertaining, or whenever you’re feeling like the classic in vegan form.

Try serving it with handfuls of fresh dill or chopped chives.

Enjoy!

Easy Vegan Potato Salad by Flora & Vino

If you make this Easy Vegan Potato Salad, let me know! I’d love to hear how you enjoyed yours.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more fun summer sides, check out my Oil-Free Rosemary Three Bean Salad, Vegetable Pasta Salad, and Vegan Maple Baked Beans, too!

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

Easy Vegan Potato Salad by Flora & Vino

Print
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

Easy Vegan Potato Salad


  • Author: Flora & Vino
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Vegan potato salad made with yukon potatoes and chopped vegetables in a creamy vegan mayonnaise. Perfect to make in advance for summer entertaining.


Ingredients

Potato Salad:

  • 2 1/2 lbs. yukon gold potatoes, scrubbed
  • 1/2 cups celery, diced
  • 1/2 cup green onions (green parts only), diced
  • ½ cup sweet bell pepper, diced
  • ¼ cup dill, chopped

Potato Salad Dressing:

  • 1/2 – 3/4 cup vegan mayonnaise (store bought or cashew mayo)
  • 1 heaping TBSP Eden Foods Yellow Mustard
  • ½ lemon, squeezed
  • Himalayan sea salt
  • Black pepper

Instructions

  1. Wash and scrub the potatoes and place in a large pot. Cover with 1 1/2 inch of water, and add a generous pinch of salt.
  2. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork tender. Drain potatoes and cool slightly. Once cooled, gently peel the skin away. Cut the potatoes into 1/2 inch cubes and place in a large mixing bowl. 
  3. While potatoes are cooking and/or cooling, prepare the green onion, celery, bell pepper, and dill. Add to the bowl with the diced potatoes and set aside. 
  4. In a small bowl, combine the mayo, mustard, Himalayan sea salt, and black pepper, and mix well. If the dressing is too thick, add a squeeze of lemon. If the dressing is too thin, add a little more mayo. 
  5. Pour the dressing over the potato and vegetables in the large mixing bowl and toss to combine. Season with Himalayan sea salt and black pepper.
  6. Transfer the bowl to the refrigerator to chill for an hour or so before serving.
  7. Garnish with fresh dill. Store leftovers in an airtight container in the refrigerator for 3-5 days.
  • Category: Side
  • Method: Stovetop
  • Cuisine: Gluten-Free, Vegan

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen 

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Sides

You may also like:

Miso Mushroom Soup
Watermelon Quinoa Kale Salad
Sweet Potato & Beet Breakfast Hash

like, follow, share

« previous post Blueberry Mousse Brownies
next post » Fig Newton Breakfast Bars
Previous Post: « Blueberry Mousse Brownies
Next Post: Fig Newton Breakfast Bars »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

  • Categories

    • Appetizers
    • Breakfast
    • Dressings, Dips & Spreads
    • Gluten-Free
    • Healthy Snacking
    • Meal Prep
    • Oil-Free
    • One Pan Meals
    • Plants & Wine Pairing
    • Power Bowls
    • Sandwiches & Wraps
    • Shakes
    • Sides
    • Soup
    • Sweets & Treats
    • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

DARK CHOCOLATE BLUEBERRY MACAROONS. 🍫🫐 Feeli DARK CHOCOLATE BLUEBERRY MACAROONS. 🍫🫐 Feeling blue today? Channel it into a clean dessert! These no-bake vegan macaroons are made with blueberries, shredded coconut, and dark chocolate. They’re ready in under an hour for a quick and clean dessert!
-
Here’s what you need:
☑️ blueberries
☑️ unsweetened shredded coconut
☑️ unrefined coconut oil
☑️ coconut cream
☑️ pure maple syrup
☑️ dark chocolate 
-
That’s it! Grab the full recipe by clicking the link in my profile then this image! 
.
.
.
https://www.floraandvino.com/dark-chocolate-blueberry-macaroons/
.
.
.
#floraandvino #vegandessert
1-BOWL MATCHA MUFFINS with RASPBERRIES. 🍵🥧 S 1-BOWL MATCHA MUFFINS with RASPBERRIES. 🍵🥧 Still waiting on a muffin emoji but while we wait we should bake these pretty green muffins for the week ahead! Energize with these easy 1-Bowl Matcha muffins with raspberries that are oil-free, gluten-free, and lightly sweetened with maple syrup. The flavor combination of matcha and berries is 💯. Grab the full recipe by clicking the link in my profile THEN clicking this image! Let me know what you think! 
-
Busy busy week here as I have until next Monday to finish all of the edits on the cookbook! What are you working on this week? Let’s GOOO! 💪
.
.
.
https://www.floraandvino.com/1-bowl-matcha-muffins-with-raspberries/
.
.
.
#floraandvino #theveganmuffinwoman #veganmuffins #muffinmonday #mondaymotivation
IMAGINE YOUR STUFF SPONTANEOUSLY COMBUST. 🤣 - T IMAGINE YOUR STUFF SPONTANEOUSLY COMBUST. 🤣
-
This weekend I tackled cleaning and organizing a closet that I’d been avoiding. 🚪
-
It’s a spacious closet in my spare bedroom. It’s also the first place I put things I rarely use, storage stuff, and items that don’t have a home. Basically, it’s a giant walk-in “junk” drawer.
-
Over time, it’s gotten so full I could hardly open the door without a stuffed animal falling from the top shelf or stepping on a prickly Christmas wreath.
-
“Out of sight, out of mind,” I reasoned, keeping the door tightly shut. But I could feel the weight of the things through the walls. The cluttered closet had a pulse, a heaviness, a resistance. 
-
I was listening to @theminimalists podcast this week— the topic was letting go of “sentimental” stuff. They bluntly posed the question, “How would you feel if all of the stuff spontaneously combust?”
-
I thought about my closet, POOF, gone, in the blink of an eye. All of the things in there that I couldn’t even name, no longer my responsibility. Imagining all of that stuff taken from me in a catastrophe outside of my control, I felt relief. 
-
While I’m glad my closet didn’t *actually* implode, my reaction to the exercise made me realize that I needed to let go of some things to make space in my house, my head, and my heart.
-
So Saturday I shuffled through old stuff, filled boxes to donate, and stuffed trash bags. I didn’t let go of all of it, but it felt like a big step towards lightness and freedom. 
-
If you’ve been following me for a while you know that I’m on a constant journey towards a more minimalistic life. It’s a constant journey. I donate, I buy, I purge, I collect, I clutter, I minimize. 
-
I strive for everything I own to either have a purpose or bring me immense joy, and how can any possession do either buried under junk behind a shut door?
-
Today, I can walk into the closet unscathed and actually *see* my old high school yearbooks, two guitars, and toolboxes filled with paints and pencils from art school. 
-
Do you have a closet or space like this too? What have you been holding onto that you need to let go of this week? Please share!
.
.
.
#floraandvino #strivingminimalist
VEGAN GRANOLA BITES.. If you’re meal prepping to VEGAN GRANOLA BITES.. If you’re meal prepping today, you *need* to make these protein-packed energy balled made with @sunbutter, chia seeds, coconut, cacao nibs, and a hidden granola crunch! They’re for a quick portable snack and sooo easy to mix up in one bowl without blending or baking. The hidden granola crunch makes them 💯— you’ll wonder why you never rolled granola into energy balls before! 😂 Grab the full recipe via the link in my profile to make yours! 
.
.
.
https://www.floraandvino.com/everything-granola-bites/
.
.
.
🎥: @hotpankitchencom 
-
#floraandvino
Just ordered a salad for delivery but it reminded Just ordered a salad for delivery but it reminded me of MY GO TO KALE SALAD. 🥗 It’s been a 🔥 second since I prepped this salad for the week and I’m thinking it’s time we bring it back. This versatile kale salad has messaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge in a creamy oil-free tahini dressing. Try preparing everything separately tomorrow and enjoy fresh salads all week long! Grab the full recipe by clicking the link in my profile, then this image. ✌🏻
-
Lately ONE night a week I treat myself to a meal out without cooking— it’s always so appreciated to have zero dishes! 😁
.
.
.
https://www.floraandvino.com/my-go-to-kale-salad/
.
.
.
#floraandvino #kalesalad #vegansalad
Recipe testing some Strawberry Banana Bread today Recipe testing some Strawberry Banana Bread today which reminded me of this STRAWBERRY BANANA ALMOND BUTTER GRANOLA! 🍓🍌 This strawberry banana granola is made oil-free with creamy almond butter and is lightly sweetened with maple syrup. It’s totally gluten-free with a grain-free option! Grab the full recipe by visiting the link in my profile. Bake a pan today or for meal prep Sunday tomorrow! 
.
.
.
https://www.floraandvino.com/strawberry-banana-almond-butter-granola/
.
.
.
#floraandvino #vegangranola #glutenfreegranola
VEGAN SWEET POTATO DOG CHEWS. 🐾 🤗 Tag a dog VEGAN SWEET POTATO DOG CHEWS. 🐾 🤗 Tag a dog lover! Feeling like it could be a great day to make your four legged friend something to chew on. How about these dog chews, made easily in your kitchen with *just* sweet potato?! Treat your pup to 1-ingredient sweet potato treats made with sliced sweet potato slow baked at low heat for a delicious homemade dog treat. Not only are these treats delicious for dogs, they also do an excellent job of cleaning their teeth! 😁
-
Grab all of the details include oven temperature, slicing, and time by clicking the link in my profile and then this recipe image. Let me know what you (and your pup) think! 
.
.
.
https://www.floraandvino.com/vegan-sweet-potato-dog-chews/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino #vegandogtreats #weekendbaking
CHICKPEA & WILD RICE SOUP is new on the blog today CHICKPEA & WILD RICE SOUP is new on the blog today. 🍲 Perfect for fickle spring weather that’s cold one minute and warm the next. I grew up eating cans of chicken and wild rice soup so this is a vegan and gluten-free tribute to the classic! This chickpea & wild rice soup packed with garbanzo beans, wild rice, and savory herbs in a light broth. It’s your new favorite veg-packed soup staple for all year round!
-
Did you know that most wild rice out there isn’t *real* wild rice? In this soup recipe, I used @edenfoods Wild Rice. //#sponsored This gluten-free whole grain is hand harvested by the Minnesota Leech Lake band of Ojibwe, Native Americans, by canoe! In learning more about wild rice production, I discovered that much of the wild rice sold isn’t authentic. *True* wild rice is Native American hand harvested from the wild by canoe, and is wood fire parched!
-
Authentic wild harvested wild rice ranges in color, cooks in only 25 to 30 minutes, is light and fluffy, and has a rich and delicious flavor, unlike the machine harvested stuff that’s black brown, chewy, and takes forever to cook. Outside of its great flavor, and texture, @edenfoods wild rice is rich in B3 and manganese and is a great source of fiber, B1, B2, magnesium, and zinc! It’s amazing added to this soup to keep everything thick and hearty. 
-
Grab the full recipe and learn more about @edenfoods Wild Rice by clicking the link in my profile and then this image! 🙌 
.
.
.
https://www.floraandvino.com/chickpea-wild-rice-soup/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
  • Facebook
  • Instagram
  • Pinterest
  • Food
  • About
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2021 · Floraandvino.com ·