Here’s a recipe for vegan potato salad:


  • 2 pounds potatoes (red or Yukon gold), peeled and cubed
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill (optional)
  • Salt and pepper, to taste


  1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender but still firm, about 10-12 minutes. Drain the potatoes and let them cool.
  2. In a mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined. This will be the dressing for the potato salad.
  3. In a large mixing bowl, combine the cooked and cooled potatoes, red onion, celery, parsley, and dill (if using).
  4. Pour the dressing over the potato mixture and gently toss until all the ingredients are well coated with the dressing. Adjust the salt and pepper to taste.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
  6. Before serving, give the potato salad a gentle toss to redistribute the dressing. Taste and adjust the seasonings if needed.
  7. Serve chilled and enjoy!

You can also customize your vegan potato salad by adding other ingredients like pickles, diced bell peppers, or even some plant-based bacon bits for extra flavor. Feel free to experiment and make it your own!