This Vegan potato salad is a perfect side dish. It’s simple to make and tastes so delicious, you’ll go back for seconds and thirds!
I love, love, love potato salad. Yummy! It’s always been one of my favorite dishes since I was little and we would have family cookouts.
It’s savory and soft, but the green onions add a little bit of a crunch.
This was one of the first things I learned how to make vegan because it’s so simple. I replaced regular mayo with Vegenaise.
This one is my favorite. I use it for pretty much all my mayo replacements. I never really liked mayo to begin with so this has been a great switch for me and I think this one tastes better.
Alright, so let’s get to makin’ that potato salad so we can get to eatin’ it!
The very first thing that I like to do when making potato salad is putting a bowl in the freezer. This helps to cool the bowl down and to cool the salad a bit while you’re mixing everything together.
I use a stainless steel bowl. I place it in the freezer until the potatoes are done boiling. Then I’ll take it out when I’m ready to make my salad.
Next, I use 6 medium sized potatoes. Russet or Yukon Gold are best. Here I used Russet.
Scrub, rinse, and peel your potatoes. Then cut them into bite-sized pieces, not too big but not too small either.
This prep is pretty much like mashed potatoes except for the boiling time, which we’ll get to in just a second.
After you’ve cut up your cute lil taters, fill a large pot with cold water. Fill it about half way and add a pinch salt to the water. This will help the potatoes to cook evenly.
Put your potatoes in the pot, then place it on the stove at high heat and bring water to a rolling boil.
When the water is boiling lower the heat to medium and cook for about 10 minutes. You want to be careful not to overboil the potatoes because we don’t want them too mushy, just enough to where they are fork tender.
They won’t take long to cook because we cut them into smaller chunks so just watch them carefully. We aren’t going to mash the potatoes but want them soft enough to bite into, so that’s the consistency that you’re looking for.
Slice & Chop
While the potatoes are boiling you can cut up some olives and green onion.
Slice the olives and chop 1/2 a cup of green onion. We love olives in my house so I use a whole can of olives for the potato salad.
This is based on preference so you can use less if that’s what you prefer. I just love the extra salty flavor they give to the salad, mmmm, I’m getting hungry.
Side note – did you like putting olives on your finger tips when you were younger and eating them that way? Maybe I still sneak a few and eat them like this but who knows, a chef never tells their secrets hehe.
Once the potatoes are done boiling, carefully drain the water. This is the time I bring out the bowl from the freezer and pour the potatoes into my nice and chilled bowl.
I like to think of it as a little blanching method. Blanching is where food is cooked in something hot then immediately placed in a bowl of ice water to stop the cooking process.
As I mentioned before, we don’t want the taters too mushy so this works great. Plus it helps to cool them down faster.
Next, I add in some vegenaise, a little bit of mustard, salt, pepper, and paprika.
The paprika is the secret to life for this salad, it helps to develop the flavor and looks pretty with specks of red throughout.
Thoroughly mix everything together.
Then add in your olives and green onion, and combine until everything is well mixed.
Once you’ve got your salad all mixed together, then you can put it in the fridge to chill.
This salad is best served cold so I would recommend allowing it to cool for about 1-2 hours if you can.
Serve & Enjoy!
Once the salad is chilled, you can place it in a serving bowl and enjoy!
I like to top mine with a little more Paprika and green onion for some extra color.
At this point, I’m always very tempted to start eating it right out of the bowl. Then I’m reminded I have to share, which is probably a good thing. I don’t NEED a whole bowl of vegan potato salad, but it just looks and tastes so good!
Also, one last thing, for a vegetarian option you can boil and dice a few eggs to mix into the salad.
I prefer it this way, but whatever you like, you do you.
Let me know if you decide to try it out.
To the simplicity of this very delicious vegan potato salad!
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