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

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta
    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread

    Vegan Potato Salad

    Published: Aug 29, 2020 by Sina · This post may contain affiliate links · 3 Comments

    5.6K shares
    • Facebook
    Jump to Recipe Print Recipe
    Vegan Potato Salad

    This vegan potato salad with pickles and celery is perfect for summer BBQs and picnics. It’s a vegan version of classic American potato salad that will have everyone coming back for more!

    Vegan Potato Salad in a Bowl with Green Onions on Top

    I’ve already made this potato salad so many time! It’s one of my absolute favorites for BBQs. And people won’t believe it’s vegan. 

    Why This Recipe Works 

    I wanted to create an easy recipe that is ready in no time. 35 minutes is all you need and much of it is actually the cooking time of the potatoes. 

    The recipe only calls for basic ingredients that you can find in most supermarkets. It’s very budget-friendly, so you can easily make it for bigger crowds. 

    The only exception is the vegan mayonnaise. If you have trouble finding it, you could also make your own vegan mayo. But most grocery stores carry vegan mayonnaise these days. 

    The mayo makes the salad super creamy, while the Dijon mustard and the parsley add flavor. 

    The celery, the red onion, and the dill pickles add some nice crunch to the fork-tender potatoes.

    It’s an easy and quick salad that is a real crowd-pleaser! I love serving it with my vegan crab cakes. 

    What Goes Into This Recipe:

    ingredients that go into this recipe on a marble countertop with labels

    • Potatoes – make sure to use waxy potatoes like red, new, or fingerling potatoes.
    • Vegan Mayonnaise – I usually use store-bought mayo, but you could also make your own. 
    • Dill pickles – or your favorite kind of pickles. 
    • Fresh Parsley – you could also use a combination of fresh parsley and dill. 

    How To Make This Recipe

    The preparation of this recipe couldn’t be much easier. All in all, the salad will be ready in about 35 minutes. Allow one to two hours for the salad to cool down in the fridge.

    a collage of four photos that shows the preparation of this recipe

    1. Step: First, peel the potatoes. 

    2. Step: Dice the potatoes into medium-sized pieces.

    3. Step: Place the diced potatoes in a saucepan. Cover them with cold water and bring to boil. When the water is boiling, add one teaspoon of salt and turn the heat to medium. Cook for about 8 minutes. Check the potatoes regularly with a fork. You want them to be fork-tender. Make sure they’re not too soft.Drain the potatoes and put them back in the pot. Add two tablespoons of white wine vinegar and let them cool down for about 25 minutes.

    4. Step: While the potatoes are cooking, chop up the celery, the dill pickles, the red onions, the parsley, and the green onions. Put all ingredients (including the cooked potatoes) in a large bowl and stir in the vegan mayonnaise and the mustard. Season with salt and pepper.

    Recipe Notes:

    • Add the potatoes to a pot of cold water and then bring the water to boil. This way the potatoes won’t overcook on the outside while they still remain uncooked on the inside.
    • Make sure to not overcook the potatoes. Usually they take between 8 to 12 minutes depending on the type of potatoes you use. Check frequently if they’re done by piercing them with a fork.
    • Add salt while the potatoes are boiling not after. This way the potatoes will absorb the salt in the water and won’t just be seasoned on the outside.
    • Add the vinegar right after draining the potatoes. The potatoes will be more flavorful this way.
    • Make the salad the night before and store it in the fridge overnight. It will be even better this way!

    close-up of vegan potato salad in a white bowl

    FAQs:

    What Kind of Potatoes Should I Use?  

    I usually use all-purpose potatoes for my potato salad as they work for most potato dishes. Any kind of waxy potatoes work as well or actually even better.

    Just make sure not to use starchy potatoes. Check out this article if you want to know more about which potatoes are best for potato salad.

    Can I Make It The Day Before? 

    Yes, you can absolutely make potato salad the day before you’re planning on eating it.

    It’s actually even better the next day because the flavors are more pronounced. So I would recommend making it the night before and store it in the fridge over night.

    Can I Freeze Leftovers?

    No, I wouldn’t recommend freezing potato salad. The mayonnaise doesn’t freeze very well and the same applies to the celery.

    It’s likely that the potatoes change their texture and color a bit and the salad can easily get mushy. So it’s better to just eat the potato salad while it’s still fresh!

    Related Summer Salads: 

    • Panzanella 
    • Greek Pasta Salad 
    • Quinoa Black Bean Salad 
    • Mexican Street Corn Salad 
    • California Pasta Salad 

    I Love To Hear From You! 

    I hope you like this vegan potato salad as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

    Vegan Potato Salad with Pickles in a Bowl

    Vegan Potato Salad

    This vegan potato salad with pickles and celery is perfect for summer BBQs and picnics. It's a vegan version of classic American potato salad that will have everyone coming back for more!
    5 from 7 votes
    Print Pin Rate
    Course: Salad, Side
    Cuisine: American
    Prep Time: 25 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 35 minutes mins
    Servings: 6 servings
    Calories: 258kcal
    Author: Sina

    Ingredients

    • 35 oz waxy potatoes
    • 2 tablespoons white wine vinegar
    • 15 dill pickles, diced
    • 4 stalks of celery, diced
    • 1 small red onion, finely chopped
    • 2 green onions, cut into rings
    • 1/2 cup chopped parsley
    • 1/2 cup vegan mayonnaise
    • 2 teaspoons Dijon mustard
    • salt
    • pepper

    Instructions

    • First, peel the potatoes. I usually use all-purpose potatoes for my potato salad as they work for most potato dishes. Any kind of waxy potatoes work as well or actually even better. Just make sure not to use starchy potatoes. 
    • Then, dice the potatoes into medium-sized pieces.
    • Place the diced potatoes in a saucepan. Cover them with cold water and bring to boil. When the water is boiling, add one teaspoon of salt and turn the heat to medium. Cook for about 8 minutes. Check them regularly, you want them to be fork-tender. Make sure they're not too soft.
    • Drain the potatoes and put them back in the pot. Add two tablespoons of white wine vinegar and let them cool down for about 25 minutes.
    • While the potatoes are cooking, chop up the celery, the dill pickles, the red onions, the parsley, and the green onions. Put all ingredients (including the cooked potatoes) in a large bowl and stir in the vegan mayonnaise and the mustard. Season with salt and pepper.

    Nutrition

    Calories: 258kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 1578mg | Potassium: 912mg | Fiber: 4g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 16.3mg | Calcium: 88mg | Iron: 1.9mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

     

    More Recipes

    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • a lemon olive oil cake on a marble board with a bowl of strawberries in the background
      Lemon Olive Oil Cake

    Reader Interactions

    Comments

    1. Sue

      September 21, 2020 at 9:55 pm

      5 stars
      This potato salad is delicious, I’ve had several requests to share your recipe!

      Reply
    2. Pim van Leeuwen

      June 03, 2020 at 10:52 am

      5 stars
      Very tasty- my non-vegan friends emptied my bowl very quickly!

      Reply
    3. Kelly

      July 03, 2018 at 12:11 pm

      5 stars
      I made this vegan potato salad last weekend and it turned out so good. I made my own vegan mayonnaise though. Gonna make it for our BBQ tomorrow again. Thanks for the recipe! Definitely a keeper!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy