Vegan Potato Salad 💚We updated a beloved family recipe with a vegan twist and it’s even more amazing than the original version! Just like Grandma’s, only better!
Disclosure: This post may contain affiliate links. Should you make a purchase through those links, The Carrot Underground may earn a small commission at no additional cost to you, ever.
There is something about the humble potato that evokes some of our warmest memories of family holiday gatherings. Many of the meals during my childhood included a potato-centric side dish that was often a favorite item on my plate. But I’ll be honest. It’s hard to be humble about this potato recipe. You’ll see why…keep reading.
Potatoes are the epitome of comfort food – filling the tummy and the soul.
In our house, springtime meant potato salad time. Every Easter, my brother and I would decorate at least a couple dozen hard boiled eggs. Our dad – aka the Easter Bunny – would hide them in the yard for us to find (such an odd tradition now that I think about it). But what do you do with all those eggs after the big egg hunt? Why of course, Mom turned them into deviled eggs, egg salad and the most fantastically delish potato salad on the planet.
Spud Queens Rule!
The women on my mother’s side of the family were the daughters of Swedish immigrant farmers. Growing up on the family farm in Idaho, my mom learned to prepare practically every potato recipe imaginable – scalloped, pan-fried, hash-brown, mashed, baked, au gratin, french fried, latkes, soup, chips…she knew how to make the most out of the simple tuber. My daughter, who has inherited her Grammy’s love of the culinary arts, affectionately refers to my mom as the Spud Queen.
Grandma’s Vegan Potato Salad – It’s So Good!
Of all the many potato dishes Mom would create, the one recipe that stood out way above the rest was her potato salad. Handed down by her grandmother – to her mother – to my mother – to me and now my daughter. This isn’t your average tater salad. This folks, is your award-winning, county fair blue ribbon, Idaho Spud Queen potato salad – made even better – with a vegan twist. I have served this to all of my family and friends who loved my mom’s original recipe and have received their highest approval for this 100% vegan version.
How to make the best vegan potato salad ever!
This is a delightfully delish recipe that has evolved to a higher level over time. There are a couple very good reasons for that. By swapping out the egg-based mayonnaise and hard boiled eggs with plant-based ingredients, we have transformed the original recipe to 100% vegan. In the process, the flavor, texture, and over-all scrumptiousness became better than ever!
One of the key ingredients in this recipe is our Vegan Eggless Egg Salad. If you haven’t tried it yet, it is amazing. It’s super quick & easy to prepare and delicious on its own. And it’s the perfect replacement for hard boiled eggs in this salad. You can find the recipe for Vegan Eggless Egg Salad here. Another important ingredient is sweet gherkin pickle juice. It adds just the right amount of sweet and tart to the dressing. So good!
You will want to prepare the Vegan Eggless Egg Salad in advance, before you make the potato salad. If you are feeding several people, you might want to make two batches of egg salad so you’ll have plenty to serve along with your potato salad.
🥕For more tips
When you offer this at your next potluck, outdoor party or gathering, you will be the recipient of rave reviews. There’s good reason this recipe has been handed down for generations. It’s simply delicious!
If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
Vegan Potato Salad
- 5 qt or larger stove top pot with lid
- large strainer or colander
- Large mixing bowl
- 1 C vegan mayo
- 1/4 C sweet gherkin pickle juice
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp sweet paprika reserve a pinch or two
- Place peeled/diced potatoes into large pot. Cover completely with water and cover pot with lid.
- Place on stove, over high heat. Bring water to a boil for at least 8-10 minutes.
- Test potatoes for tenderness with a sharp knife. When a knife easily pierces potatoes, remove from heat and drain water.
- If necessary, rinse potatoes with cold water to prevent further cooking. Set potatoes aside to cool.
- When potatoes are cool, transfer them to a large bowl.
- Gently stir in onions, celery, pickles, and egg salad.
- In a separate, medium-size bowl, whisk together the dressing ingredients, adding pickle juice a little at a time – to taste. Don't let the dressing become too thin.
- Pour dressing over top and thoroughly combine.
- Transfer finished potato salad into a large serving bowl.
- Sprinkle with remaining paprika. Cover and refrigerate until ready to serve.