Go Back
+ servings
Overhead shot of roasted potato salad w/ red peppers, celery & pickles.
Print Recipe
5 from 3 votes

Vegan Potato Salad

This Vegan Potato Salad has all the the classic tangy flavors of American deli style mustard potato salad, but made healthier w/ homemade egg-free mayo!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Salads, Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 265kcal


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.


*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.


Calories: 265kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 910mg | Potassium: 606mg | Fiber: 6g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 41.3mg | Calcium: 50mg | Iron: 2.2mg