Easy Vegan Potato Salad

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Potato salad is a British barbecue staple and this quick and easy recipe for vegan potato salad is sure to become your ‘go to’. It uses all of the classic ingredients with a few twists by combining baby potatoes in a creamy sauce using vegan mayonnaise, crunchy gherkins, onion, fresh chives and parsley with a generous sprinkling of salt and freshly ground black pepper.

There are just 4 easy steps to this recipe and once your baby potatoes are cooked and cooled it take just 5 minutes to make. Be warned, it’s quite addictive so you’ll likely be coming back for seconds!

A top down photo of a homemade vegan potato salad arranged on a pretty pink and white floral plate

This Easy Vegan Potato Salad is:

Creamy

Fresh

Tangy

Addictive

Quick to make

And

Is so easy to make, it’ll become your ‘go to’!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A person sticking a fork into a pile of freshly made vegan potato salad, in a creamy sauce with fresh herbs sprinkled on top

The Video Recipe:

Vegan potato salad on vintage pink plates with chives on top. Sat on top of a green linen tea towel.

Easy Vegan Potato Salad

This recipe uses all of the classic elements of a potato salad with a few twists by combining baby potatoes in a creamy sauce using vegan mayonnaise, crunchy gherkins, onion, fresh chives and parsley with a generous sprinkling of salt and freshly ground black pepper.
5 from 4 votes
Print Pin Rate
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: German
Prep: 5 minutes
Cook: 15 minutes
Total: 30 minutes
Serves: 4
Calories: 185kcal
Author: Tara

Ingredients
 
 

  • 500 g new potatoes
  • 50 g vegan mayonnaise
  • 1 tsp apple cider vinegar
  • 2 tbsp fresh parsley (finely chopped)
  • 2 tbsp fresh chives (finely chopped)
  • 50 g white onion (diced)
  • 50 g gherkins (diced)
  • ¾ tsp salt (1/2 tsp + 1/4 tsp)
  • ¼ tsp pepper (ground)

Instructions
 

  • Halve the new potatoes as necessary and then add to a big pan of cold water, with 1/2 tsp of salt.
    500 g new potatoes
  • Bring the water to the boil and then simmer until the potatoes are cooked, around 15 minutes from the time the water starts boiling. To check they are cooked, insert a knife and if the potato feels relatively soft then they should be done.
  • Drain the potatoes and set aside to cool.
  • When the potatoes are completely cold, add them to a large bowl along with the mayonnaise, vinegar, parsley, chives, onion, gherkins, 1/4 tsp salt and pepper. Stir to combine.
    50 g vegan mayonnaise, 1 tsp apple cider vinegar, 2 tbsp fresh parsley, 2 tbsp fresh chives, 50 g white onion, 50 g gherkins, 1/4 tsp pepper

Video

Notes

Vegan / Dairy Free / Egg Free
Recipe inspired by:  Germany
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 185kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 674mg | Fiber: 3g | Sugar: 2g | Net Carbohydrates: 21g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!
Tara

Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.