Salads
This vegan red potato salad recipe delivers all the creamy crunch and herbaceous brightness of classic potato salad—without a single drop of dairy. The secret lies in a tangy vegan mayo base blended with Dijon mustard, apple cider vinegar, and fresh herbs that brighten every bite.
I developed this version after realizing how easy it is to adapt traditional recipes while keeping them just as satisfying, especially when using red potatoes for their naturally sweet, firm texture that holds up perfectly.
The beauty of this recipe is its foolproof simplicity: boiled red potatoes tossed with a vibrant dressing, crisp vegetables, and optional add-ins like celery or red onion for extra crunch. No special equipment is needed—just a large bowl and 15 minutes of prep time.
The dressing is where the magic happens, with a touch of maple syrup adding subtle depth while keeping the salad balanced and refreshing.
What you'll end up with is a visually stunning salad that's just as beautiful as it is delicious—bright red potatoes speckled with green herbs, crisp vegetables, and a glossy dressing that coats each bite.
The texture is perfectly balanced: tender potatoes, crisp veggies, and a creamy (yet dairy-free) dressing that holds together without turning soggy. This is the kind of dish that works as a main course for light meals or a side that steals the show at picnics and potlucks.
Best of all, this recipe scales effortlessly—double the batch for gatherings or meal prep for the week. The flavors only improve as it sits, making it ideal for making ahead.
Let's get started on this herb-infused, mayo-free version that proves vegan dishes can be just as hearty and satisfying as the original.
Ingredients for vegan red potato salad
Bright red potatoes meet tangy herbs and creamy vegan mayo for a salad that's just as satisfying as the classic version.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes 🥔 | 2 lb | Medium size, unpeeled for texture |
| Vegan Mayo 🥫 | ½ cup | Store-bought or homemade (see notes) |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth in dressing |
| Apple Cider Vinegar 🍏 | 2 tbsp | For bright acidity |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Chopped, for freshness |
| Celery Stalks 🧅 | 2 whole | Diced, for crunch |
| Red Onion 🧅 | ½ whole | Thinly sliced, for bite |
| Maple Syrup 🍯 | 1 tbsp | For subtle sweetness |
| Salt 🧂 | ¾ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For extra richness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
Red potatoes are the star here—their naturally sweet, firm texture holds up perfectly to boiling and stays vibrant. Look for medium-sized potatoes at your local grocery store's produce section, ideally organic if possible. The skin-on variety adds extra texture and nutrients, so skip peeling unless you prefer a smoother bite. For the vegan mayo, Follow Your Heart or Hellmann's Vegan are solid store-bought options, but homemade versions using silken tofu or cashews yield even better results. Fresh herbs are non-negotiable for that herbaceous brightness—Trader Joe's often carries pre-washed dill and chives at great prices, but nothing beats the flavor of fresh from your garden or farmers market.
No vegan mayo? Blend silken tofu with lemon juice and olive oil for a quick substitute—it's lighter than traditional mayo but still creamy. Short on fresh dill? Dried dill at one-third the amount works in a pinch, though fresh is ideal. The red onion can be swapped for green onion if you prefer a milder bite, and celery can be omitted if you're watching carbs. For extra crunch, toss in some crispy chickpeas or toasted sunflower seeds. The maple syrup adds subtle sweetness, but agave nectar works just as well if you prefer a different flavor profile. Always taste as you go—the dressing ratio can vary based on potato moisture levels.
This salad keeps beautifully in the fridge for 4-5 days, with flavors actually improving as it sits. Store the dressing separately if making ahead to prevent sogginess. For extra crunch, add the celery and red onion just before serving. The potatoes can be boiled up to 2 days ahead and stored in cold water to maintain texture. When reheating, toss with a drizzle of olive oil and warm gently in the oven to revive crispness. Portion into containers for easy grab-and-go lunches—this is perfect for meal prep.
Why You'll Love This Recipe
- No Boil, No Stress: I swear by this method—just slice those red potatoes into thick chunks, toss them in boiling water for 12 minutes, then drain. No peeling, no fuss, and they stay perfectly intact. The secret? Don’t overcrowd the pot, or they’ll turn to mush.
- Tangy, Herby Magic: That apple cider vinegar and Dijon mustard combo is chef’s kiss—bright, sharp, and just sweet enough. The fresh dill? It’s the little green superhero that makes this taste like a summer picnic, not just a side dish.
- Picnic to Potluck: Honestly, this salad is my go-to for everything—packed in a jar for work lunches, served at BBQs, or even stuffed into veggie wraps. The creamy vegan mayo holds up for days, so it’s always ready when you are.
- Budget-Friendly Leftovers: Red potatoes are cheap, and this recipe stretches far. I make a big batch on Sundays, and it’s still ridiculously good by Thursday. Plus, the flavors get even better as the dill mellows and the vinegar mellows out the richness. Win.
Step-by-step instructions for herb-infused vegan potato salad
Here's the method for a creamy, herb-packed potato salad that delivers rich texture without dairy.
Boil the Potatoes Until Fork-Tender
Place the 2 lb red potatoes in a large pot and cover with cold water by about 2 inches. Add the 0.75 tsp salt and bring to a boil over high heat. Once boiling vigorously, reduce heat to medium-high and cook for 15-18 minutes until a knife slides in easily.
Drain the potatoes immediately in a colander and let them steam-dry for 2 minutes. This step removes excess moisture that would make your salad soggy. While still warm, gently press each potato with a potato masher or fork until you have a mix of chunky and slightly flattened pieces—about 1-inch in size. You want texture, not a puree.
Whisk Together the Herb Dressing
In a large mixing bowl, combine the 0.5 cup vegan mayo, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tbsp lemon juice. Whisk vigorously for 30 seconds until fully emulsified and smooth. The mixture should be thick but pourable.
Gradually drizzle in the 2 tbsp olive oil while continuing to whisk. This creates a stable emulsion that won't separate. Add the 0.5 tsp black pepper and whisk again for 10 seconds. The dressing should be tangy-sweet with a smooth, velvety texture—this is your flavor foundation.
Chop and Add All Vegetable Components
Finely dice the 2 whole celery stalks into small cubes (about 1/8-inch pieces). Thinly slice the 0.5 whole red onion into half-moons. Chop the 0.25 cup fresh dill and 0.25 cup fresh chives into small pieces, removing any thick stems. Add all these vegetables to the dressing mixture and toss gently to combine.
Add the warm, mashed potatoes to the bowl and carefully fold everything together using a spatula. Work in batches if needed to ensure even distribution of the dressing. The salad should look vibrant with herby green flecks throughout. Let it sit uncovered at room temperature for 10 minutes to allow flavors to meld.
Chill and Serve for Maximum Flavor
Transfer the potato salad to an airtight container and refrigerate for at least 2 hours, or up to overnight. Chilling allows the flavors to develop fully and the potatoes to absorb the dressing completely. Before serving, give it a final stir to redistribute any settled ingredients.
Serve the salad chilled or at room temperature. The texture should be creamy yet slightly rustic from the potatoes, with bright acidity from the vinegar and lemon balancing the richness of the vegan mayo. The fresh herbs will add a vibrant finish that keeps every bite interesting.
Pro Tips For Making Vegan Red Potato Salad
- BOIL THEM WHOLE: Red potatoes break apart when cut raw, so boil them in their skins until fork-tender—about 15-18 minutes in salted water. The skins stay intact for a cleaner salad, and you’ll avoid that sad, mushy texture. (Yes, even if you’re impatient like me.)
- CHILL THE POTATOES FIRST: Drain the boiled potatoes and let them cool completely before slicing—room temp or straight from the ice bath. Warm potatoes turn to glue when mixed with mayo, and nobody wants a sticky, gummy salad. (I learned this the hard way after a picnic disaster.)
- USE LESS MAYO: Start with ¼ cup vegan mayo per 2 lbs potatoes, then adjust—this stuff packs flavor fast. Too much mayo makes the salad heavy, and the acidity of vinegar and mustard will balance it better. (Your future self will thank you for not drowning them.)
- TOSS IN DILL LAST: Chop the fresh dill right before mixing it in—it wilts fast and loses its bright flavor. A handful of dill (about 2 tbsp) at the end keeps it crisp and aromatic, not sad and limp. (Sounds weird, but it works: the texture difference is night and day.)
Creative variations of this dish
Spicy Southwest Twist
Transform this classic salad into a bold Southwest-inspired dish by adding 1 tbsp chipotle powder and 1 tsp smoked paprika to the dressing. Toss in ½ cup diced jalapeños and ½ cup black beans for extra heat and texture.
Top with ¼ cup crumbled vegan feta (like Follow Your Heart) and a sprinkle of cilantro for a smoky, spicy kick. 🌶️
Asian-Inspired Sesame-Ginger
Swap the herbs for 2 tbsp chopped cilantro and 1 tbsp chopped mint, then add 1 tbsp toasted sesame oil and 1 tbsp grated fresh ginger to the dressing. Stir in ½ cup shredded carrots and ½ cup edamame for crunch.
Finish with 1 tbsp sesame seeds and a drizzle of tamari for an umami-packed twist that’s perfect with grilled veggies or tofu. ✨
Mediterranean Herb & Olive
Infuse the dressing with 1 tbsp chopped oregano, 1 tbsp chopped parsley, and ½ tsp dried thyme. Add ½ cup Kalamata olives (pitted and chopped) and ½ cup cherry tomatoes (halved) for a briny, fresh contrast.
A sprinkle of vegan feta and a drizzle of extra virgin olive oil elevate it to Greek salad territory. 🫒
Smoky BBQ & Corn
Mix 2 tbsp BBQ sauce (like Sweet Baby Ray’s vegan version) into the dressing and fold in 1 cup corn kernels (fresh, grilled, or canned). Add ½ cup diced bell peppers and ¼ cup chopped red onion for sweetness.
Top with avocado slices and a sprinkle of vegan bacon bits for a Southern-inspired, smoky-sweet flavor profile. 🔥
Creamy Avocado Ranch
Blend ½ ripe avocado into the dressing for extra creaminess, along with 1 tbsp chopped dill and 1 tsp garlic powder. Add ½ cup shredded carrots and ½ cup diced cucumber for freshness.
A sprinkle of vegan ranch dressing (like Hidden Valley) on top ties it all together—this version is perfect for sandwiches or as a side to grilled veggie burgers. 🥑
Nutrition facts
Frequently asked questions
Can I use regular potatoes instead of red potatoes?
You can, but red potatoes are ideal because their thin skins and naturally sweet, firm texture hold up perfectly to boiling and maintain their shape. Regular potatoes (like Russets) will work, but they tend to be starchier and may fall apart more when tossed with the dressing. If you use them, boil them slightly longer (20-22 minutes) to ensure they're fork-tender.
How do I make this recipe without vegan mayo?
No problem! Blend ½ cup silken tofu with 1 tbsp lemon juice, 1 tbsp olive oil, and ½ tsp salt until smooth for a light, creamy base. For a richer texture, use ¼ cup cashews soaked in water for 2 hours instead. Both alternatives will keep the salad creamy without dairy.
Why does my potato salad get watery after chilling?
Excess moisture is usually from undercooked potatoes or not draining them properly. Always boil potatoes until fully tender (15-18 minutes), drain well, and let them steam-dry for 2 minutes after draining. For extra insurance, chill the salad uncovered for 1 hour before covering to let moisture evaporate.
Can I make this ahead of time?
This salad actually tastes better after chilling. Store the dressing separately if prepping 2+ days ahead to prevent sogginess. Keep the potatoes in cold water in the fridge, then combine everything just before serving. The flavors meld beautifully overnight, making it perfect for meal prep.
What's the best way to reheat leftover potato salad?
Gently reheat in the oven at 350°F for 10-15 minutes with a drizzle of olive oil to revive crispness. Microwaving works in a pinch (30-second intervals), but the texture will be softer. For best results, eat within 4-5 days when stored properly in an airtight container.