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Vegan Potato Salad w/ White Bean Mustard Mayo

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Vegan Potato Salad – the classic tangy flavors of American deli style mustard potato salad made healthier w/ homemade white bean mayo!

Overhead shot of roasted vegan potato salad w/ red peppers, celery & pickles.

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.

Roasted vegan potato salad with dill pickles & red peppers in a blue bowl. Glass of water in the background.

Deli Style Potato Salad w/ a Twist

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.

Overhead shot of a bowl of vegan potato salad with fresh dill surrounding the bowl and a fork on the side.

Homemade Vegan Mayo

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.

Forkful of potatoes, red pepper, & pickle over a bowl of vegan potato salad.

Vegan Potato Salad w/ White Bean Mustard Mayo

I hope you love this Vegan Potato Salad as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Happy 4th of July! Enjoy!

5 from 2 votes
Overhead shot of roasted potato salad w/ red peppers, celery & pickles.
Print
Vegan Potato Salad w/ White Bean Mustard Mayo
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Vegan Potato Salad - the classic tangy flavors of American deli style mustard potato salad made healthier w/ homemade white bean mayo!
Course: Salad, Side Dish
Cuisine: dairy free, egg free, gluten free, nut free, soy free, vegan
Servings: 8
Calories: 265 kcal
Ingredients
Potato Salad
  • 2 lbs small red potatoes (chopped into bite size pieces)
  • 2 tbsp olive oil
  • 1/2 cup chopped dill pickles
  • 1/2 cup chopped celery
  • 1 red bell pepper (diced)
  • 2-3 tbsp chopped fresh dill
  • salt and pepper (to taste)
White Bean Mustard Mayo
  • 15 oz canned white beans (drained and rinsed - SAVE the liquid from the can!!) (or 1.5 cups cooked)
  • 2 garlic cloves
  • 2 tbsp aquafaba* (liquid from the can of beans)
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 3/4 tsp salt
Instructions
For the potatoes:

  1. Preheat the oven to 400 degrees F. 

  2. Toss the chopped potatoes with 2 tbsp olive oil. Sprinkle with salt and pepper. 

  3. 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.

  4. 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):

  1. 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! 

  2. Place all ingredients into a food processor and purée until smooth. Taste and adjust seasonings, if necessary.
For the Salad:

  1. 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 3/4 cup. Mix well to coat all the veggies.

  2. Sprinkle with salt and pepper and mix well again.

  3. Taste and adjust seasonings if necessary.

  4. Eat immediately or chill until ready to serve.

Recipe Notes

*If you forget to save the aquafaba, or are using leftover cooked white beans, a few tablespoons of water will to thin will do in a pinch.

 

 

Nutrition Facts
Vegan Potato Salad w/ White Bean Mustard Mayo
Amount Per Serving
Calories 265 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 910mg 38%
Potassium 606mg 17%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 3g
Protein 6g 12%
Vitamin A 11%
Vitamin C 50%
Calcium 5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.


More Dairy Free BBQ Side Dishes to Love:

Raw Corn Radish Salad

Raw Corn Radish Salad in a white bowl garnished with extra thinly sliced radishes, lime wedges, and cilantro leaves.

Mediterranean Pasta Salad

Overhead shot of a bowl of penne pasta w/ vegetables & garnished with lemon slices. A gray & white striped dish towel lies next to the bowl on the right. A fork, lemon wedges, and a small bowl of olives is on the left side of the bowl.

Raw Veggie Chopped Salad

Raw Chopped Veggie Salad

Comments

  1. Jay Blue says

    This was delicious! I made it for my parents and myself, and we all loved it. I did make a few changes just because I didn’t want to go to the store, though.

    I used 1 tbsp of dried dill instead of fresh and put it in with the white bean mustard mayo. I didn’t have dill pickles or a red bell pepper, so I added half of a cup of finely diced onion and half of a cup of shredded carrot (because that’s a legit substitution… o.O not. I figured the more veggies the merrier, anyway). Also, I used white instead of red potatoes (is that less healthy? How do the colors of potatoes rank in terms of health? I don’t know things). I didn’t use any oil for roasting, either, just because.

    Next time, and there really WILL be a next time, I think I’ll leave out the celery. That is just a personal preference of both myself and my mom – it does add a nice crunch, but neither of us are big fans of the raw celery taste. Maybe I’ll just try mincing it smaller? Also, I did like the carrots and onions, so I would add more (1 cup each? Is that too much? Who knows). I would like to try it with the red bell pepper, too, because everything is better with colorful peppers :). Lastly, I would probably try adding some dried parsley (1 tbsp?) just because I like parsley, I have it, and I’ve seen it in lots of other potato salad recipes. I don’t think this one NEEDS it, though – it is plenty flavorful without it.

    Thanks for the recipe!

    Reply

    • Jenn S. says

      Hi, Jay! Your comment made me laugh! First, thank you so much for your feedback – I’m so happy to hear you and your parents loved it. Second, I love that you made changes based on what you had and made it your own. You can’t really go wrong with salads like this – interchanging veggies is totally fine…as is adding a bit more. And definitely leave out the celery if you don’t like it. Adding dried or fresh parsley would be a great addition. I don’t think there are any different health benefits to different potatoes, but they do have different textures. I find that red potatoes or yukon golds to hold up better in salads…russet potato tend to be a bit more crumbly. But whatever you prefer (or have on hand) will work! Thanks again for your comment!!

      Reply

  3. Alisa Fleming says

    It’s funny, but I was JUST looking through old recipes on my website and came across a Beannaise recipe from a cookbook author. I was thinking about remaking it, and then I saw your version, with a mustard kick! This might be the one instead 🙂

    Reply

  4. Matt says

    Hi there! I was just telling my girlfriend that I want potato salad for this weekends festivities. Here it is!! Thank you 🙂

    Reply

  14. Lisa Bryan says

    Love all the potato salads during the summer months. And love that your version is vegan with the white bean mustard mayo – that sounds interesting! Will definitely have to give it a try!

    Reply

    • Jenn S. says

      Thanks, Lisa! Summer is not summer without potato salad! That’s what they say, right? Or maybe that’s ice cream and popsicles. I’ll take it all! 🙂

      Reply

  16. Cadry says

    We both had potato salad on the brain this week! I had to laugh when I saw yours on Bloglovin’ just hours before I hit publish on mine. What a good idea to use beans as the base for the dressing. Plus, it adds some protein that will surely make this potato salad extra satiating.

    Reply

    • Jenn S. says

      And Dianne posted one too! LOVE all the variations…you can never have too many potato salad recipes!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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