This Vegan Potato Salad has all the classic tangy flavors of American deli style mustard potato salad, but made healthier w/ homemade egg-free mayo!
We are in the thick of BBQ season. Next week is Independence Day here in the good ol’ USA and I think it’s safe to assume most of you will be invited to chow down in someone’s backyard before heading out to view the fireworks.
Do yourselves a favor and stay away from the traditional pasta and potato salads loaded with mayo – those should not be sitting out in the sun!
Bring this delicious, tangy, dairy free and egg free, vegan potato salad instead! Your tastebuds will thank you.
I’ve always been a fan of the deli style mustard potato salads. I love that tang from the vinegary mustard and the bits of dill pickle strewn throughout.
What I don’t like is that it’s usually a pile of mush – much more “dressing” than potato and the potatoes that are there are a crumbly mess.
For my vegan potato salad recipe, I roast the potatoes first so they hold their shape. And I use just enough dressing to provide great flavor, but not drown the veggies. You can use a bit more if you like – the recipe makes plenty.
I like to add some texture to my potato salad to offset all the creaminess. Crunchy celery, dill pickle and red bell pepper complement the roasted potatoes nicely and stand up well to the dressing.
You could absolutely use store bought vegan mayo and mix it with a few tablespoons of yellow mustard if you prefer, but it’s so easy to make your own. I decided to make this vegan mayo without soy – although silken tofu would work in place of the white beans.
Be sure to save the liquid from the can of beans when you drain them. This liquid, a.k.a. aquafaba, helps to provide the smooth, creamy, “whipped” texture.
If for some reason you forget to save the aquafaba, or are using leftover cooked beans instead, a few tablespoons of water to thin will do in a pinch.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Potato Salad
- 2 pounds small red potatoes chopped into bite size pieces
- 2 tablespoons olive oil
- ½ cup chopped dill pickles
- ½ cup chopped celery
- 1 red bell pepper diced
- 2-3 tablespoons chopped fresh dill
- salt and pepper to taste
White Bean Mustard Mayo
- 1 can (15 oz) white beans drained and rinsed – SAVE the liquid from the can! (or 1.5 cups cooked)
- 2 garlic cloves
- 2 tablespoons aquafaba* liquid from the can of beans
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- ¾ teaspoon salt
For the potatoes:
- Preheat the oven to 400°F.
- Toss the chopped potatoes with 2 tablespoons olive oil. Sprinkle with salt and pepper.
- Spread the potatoes onto a baking sheet in an even layer. You may need to use two baking sheets to fit all the potatoes in a single layer. Do not crowd the pans.
- Roast for 15 minutes. Shake the pan(s) to flip the potatoes around. Bake for another 10 minutes until the edges are brown and crispy. Let cool.
For the White Bean Mustard Mayo (makes just over 1 cup):
- While the potatoes are roasting, make the white bean mayo. Don’t forget to SAVE the liquid from the can of white beans as it is an ingredient in the mayo!
- Place all ingredients into a food processor and purée until smooth. Taste and adjust seasonings, if necessary.
For the Salad:
- Combine the cooled potatoes, pickles, celery, bell pepper, and fresh dill in a large bowl. Pour the dressing over the vegetables – you may not need it all – I used about ¾ cup. Mix well to coat all the veggies.
- Sprinkle with salt and pepper and mix well again.
- Taste and adjust seasonings if necessary.
- Eat immediately or chill until ready to serve.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.