By Lisa Esile, MS,
Last Updated: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.
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.”
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.”
New Potato Salad with Herbed Vinaigrette
New potatoes— prized for their tender skins and subtly sweet taste—are tossed with creamy white beans, crisp cucumbers, and peppery watercress in this delicious spring potato salad. A luscious herbed tahini vinaigrette infused with parsley, cilantro, or chives (or all three!) ties everything together. This nourishing salad is equal parts comforting and refreshing—perfect for potlucks, picnics, or a light lunch al fresco.
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!”
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.
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!
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.
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!
Warm Roasted Potato, Kale, and Persimmon Salad
Perfect for late fall and peak persimmon season, this cozy salad shines with just a handful of roasted ingredients—persimmons, potatoes, red bell pepper, and shallots—tossed over tender massaged kale. A splash of lemon juice adds brightness, while the sweet persimmons infuse both the salad and its garlicky dressing. Serve as a side or a light main with crusty bread or grains.
Sarah Cobacho’s Creamy Dill Potato Salad
Tossed with asparagus, cherry tomatoes, lima beans, and briny kalamata olives, this meal-worthy potato salad from Sarah Cobacho (of Plantbaes) is a modern take on a BBQ classic. Stir in a dreamy cashew-dill sauce, and let everyone dig in!
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
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