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!
I’ve already made this potato salad so many time! It’s one of my absolute favorites for BBQs. I made it for a soccer game a few days ago and everyone loved it. Nobody believed me when I told them it was vegan. They told me it’s the best potato salad ever. Haha! I guess that’s a real compliment.
Vegan Potato Salad Recipe – What You Need:
The ingredient list for this potato salad is pretty short.
- potatoes (make sure to use waxy potatoes like red, new, or fingerling potatoes)
- white wine vinegar
- dill pickles
- vegan mayonnaise
- Dijon mustard
- fresh parsley
- red onion
- green onions
- salt and pepper
Apart from the vegan mayonnaise, you should find all of the ingredients in any supermarket. A lot of grocery stores also carry vegan mayonnaise these days. Check the organic section or the health food section for vegan mayonnaise. If you still can’t find it, you can also make your own vegan mayonnaise. It’s super easy with a good blender or food processor.
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
How To Make Vegan Potato Salad
The preparation of this potato salad couldn’t be much easier. All in all, the potato salad will be ready in about 35 minutes. Allow one to two hours for the potato salad to cool down in the fridge.
1. Step: 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. Check out this article if you want to know more about which potatoes are best for potato salad.
2. Step: Then, 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.
4. Step: 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.
5. 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.
Vegan Potato Salad Dressing – Which vinegar for potato salad?
For my potato salad I used a very easy dressing. Right after cooking when the potatoes were still hot, I added two tablespoons of white wine vinegar. It’s important to do this while the potatoes are still warm.
This way they’ll soak up the vinegar and become a lot more flavorful. Then, let the potatoes cool down before you add the vegan mayonnaise and mustard together with the remaining ingredients like chopped celery, parsley, dill pickles, and onions.
So basically the dressing for this potato salad consists of five ingredients:
- white wine vinegar
- vegan mayonnaise (or vegenaise)
- Dijon mustard
Can potato salad be made 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.
I think it’s even fine to make it up to two days before if you need to. Just make sure it’s refrigerated the whole time.
Can potato salad be frozen for later?
Yes, you can freeze potato salad. However, the outcome isn’t too good and 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!
What goes with potato salad?
Potato salad is a great side for BBQs and picnics. Almost everybody LOVES potato salad, so you can never go wrong with it.
Potato salad goes well with:
- grilled food like steaks and ribs (check out our vegan ribs)
- burgers on the grill (my favorites are my grillable black bean burgers)
- chicken wings or cauliflower hot wings
- sausages, sauerkraut, and mustard – the classic!
- corn on the cob
Potato Salad – Cooking Tips:
- A lot of people add their potatoes to boiling water. However, for potato salad it’s better to add them 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. There is nothing worse for a potato salad than overcooked potatoes. Usually they take between 8 to 12 minutes depending on the type of potatoes you use. And of course also on the size of the cubes. 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 potato salad the night before and store it in the fridge overnight. It will be even better this way!
I hope you like this vegan potato salad as much as we do around here!
Hope you have an amazing week!
Sina – xx
Vegan Potato Salad
- 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
- 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.