By Lisa Esile, MS,
Comforting, satisfying, and absolutely delicious, these vegan potato salad recipes are perfect for picnics, barbecues, and make-and-take lunches. From spiced potato salads loaded with crunchy veggies to more traditional-tasting potato salads that use tofu, cashews, or avocado for creaminess, these vegan potato salad recipes are sure to wow family and friends. As an added bonus, these recipes are free of oil and dairy, so they're healthy, too!
Looking for more picnic-worthy sides? Check out our roundup of Vegan Pasta Salad Recipes.
Indian-Spiced Potato Salad
Cucumber and tomato add freshness and crunch to this tasty vegan potato salad, while cumin and lemon juice lend an earthy twist that’s instantly appealing. Writes a fan, “I have fixed this potato salad a couple of times for get-togethers. It has been a hit!”
My Mama’s Potato Salad Recipe
This primo potato salad from Chef Del Sroufe tastes remarkably like mayo-based potato salad! Tofu gives it a velvety texture, while lemon juice, dijon mustard, and dill pickle relish add tang. Pro tip: If you don’t have the relish, this still tastes amazing. As one reviewer writes, “Incredible taste! One of my friends said it was the best potato salad she’s ever had, and I certainly did not tell her that I substituted tofu for mayonnaise.”
Potato Salad with Avocado and Dill
Mashed avocado is nature’s simplest answer to making a creamy potato salad using whole plant foods. No fuss: Just scoop then mash with a little lemon juice, mustard, paprika, fresh dill, and Herbamare (or salt). Shares one commenter, ”I’m never going back to mayo based potato salads. With the creaminess of the avocado, nothing else was needed.”
Potato and Artichoke Heart Pasta Salad
With two leading ladies—potato and pasta—this carbolicious salad is a real crowd-pleaser. A creamy tofu dressing, featuring artichoke hearts, hearts of palm, and white wine vinegar, peps things up, while scallions and cherry tomatoes add texture and another layer of flavor. Notes a fan, “I love this, it's so simple and delicious. Plenty of plant protein too from the ‘hidden’ tofu in the sauce.”
Purple Potato and Kale Salad with Cilantro-Tahini Dressing
Purple potatoes, kale, and tomato offer a plate-of-many-colors in this vibrant potato salad that satisfies the eyes as well as the stomach. A subtly spiced, lime-infused dressing uses tahini for creaminess, while garlic, cilantro, and cayenne pepper ensure maximum flavor.
Harissa-Roasted Potato Salad
In this warmly spiced potato salad, rich flavors are achieved by coating cubed sweet potatoes and white potatoes in a smoky, sweet harissa spice blend before roasting. Red bell pepper and celery add crunch, and a drizzle of harissa hummus sauce ties it all together.
Yuca and Kale Salad
This scrumptious yuca salad is like a potato-free potato salad! Yuca is a tropical starchy root veggie (sometimes called cassava, manioc, or tapioca) and can be found in many supermarkets. Despite its sturdy appearance, bite-sized cubes of yuca can be boiled in just 10 minutes. To finish the salad, add kale, tomato, scallions, cilantro, lemon juice, and jalapeño. Try it—you’ll be pleased you did!
Deviled Potato Sandwiches
Invigorate your lunch routine with these delectable vegan potato salad sandwiches. Blended potato combines with hearts of palm, celery, and scallion to create a chunky potato salad that tastes great slathered on whole grain bread with a leaf of lettuce and slice of tomato. Pro tip: You could also make open-faced sandwiches on bread or crackers.
Potato Salad with Horseradish Vinaigrette
In this vibrant vegan potato salad, waxy new potatoes, tender asparagus spears, and crunchy red bell pepper showcase warm-weather veggies at their best. A simple vinaigrette featuring horseradish, garlic, and mustard adds a subtle bite that enlivens the palate without overpowering the vegetables. Note: If you can’t find asparagus, green beans would work well, too. Share a reviewer, “Delicious, fresh, and highlights the vegetables!”
Almost Egg Salad
With cubes of tofu and a cashew sauce featuring nutritional yeast and yellow mustard, this dreamy side salad tastes a little bit like egg salad and a lot like potato salad—soft and creamy, with just the right amount of crunch and tang. Make plenty: You won’t want to run out of this one!
About the Author
About the Author
Lisa Esile, MS
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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