Best Vegan Potato Salad Recipes

VEGAN BLACK BEAN AND SWEET POTATO SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
• Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
• Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)

Steps:

• Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
• While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
• Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
• Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)

Steps:

• Cut potatoes into bite size pieces and boil until cooked through.
• Finely chop your pickle, celery, red onion and bell pepper, then set aside.
• In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
• When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
• Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
• Refrigerate for a few hours until chilled or overnight. Serve chilled.

VEGAN POTATO SALAD

Steps:

• Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they're tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.
• Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
• Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.

ROASTED RED PEPPER POTATO SALAD (VEGAN)

Steps:

• Clean potatoes and cut into bite size chunks. Steam potatoes until tender, approximately 20 minutes. When finished, place in large bowl and allow to cool.
• When potatoes are cool, add red onion and red pepper to bowl. Stir to mix and set aside.
• In a smaller bowl, mix vegan mayo, white wine vinegar, brown mustard, and spices (EXCEPT paprika). Mix well and fold into potato mixture. Sprinkle with paprika (or, if you like some heat, cayenne pepper) and serve.

WARM GERMAN - AND VEGAN! - POTATO SALAD

Steps:

• Bake the potatoes (microwaving is fine).
• While the potatoes are cooling, heat the oil in a skillet over medium. Add the vinegar and water, and increase the heat till this mixture is boiling. Stir in the sugar and flour, and stir constantly until it's thickened.
• Peel and chop the potatoes, and place in a serving bowl. Gently stir in the celery, onion, salt and pepper.
• Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Taste, adjust seasonings, and serve warm.

GREEN GODDESS VEGAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.

VEGAN RED POTATO SALAD FROM WHOLE FOODS COOKBOOK

Steps:

• Quarter potatoes and steam for 20-30 minutes, or until tender.
• Toss vegetables in a large bowl with salt and pepper and set aside.
• While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
• Add juice, vinegar, basil, and spices, processing until smooth.
• Once potatoes cool, add them to the bowl of seasoned veggies.
• Mix well.
• Drizzle in dressing and toss to coat.
• Most Excellent!

CREAMY VEGAN POTATO SALAD

Steps:

• Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
• Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
• Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
• Sprinkle with paprika before serving.

SPICY VEGAN POTATO SALAD

Steps:

• Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water.
• Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula.
• When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix.
• Add salt and pepper to taste.
• Refrigerate for several hours or overnight.
• Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.

TRI-COLOR VEGAN POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
• Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
• Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.

CREAMY VEGAN POTATO SALAD RECIPE

Steps:

• Place the potatoes in a large pot and cover them with cold filtered water.
• Add 2 Tbsp of Celtic sea salt to the water and bring to the boil.
• Simmer for about 10 minutes or until just done.
• Rinse them with cold water and drain thoroughly.
• Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley).
• To Make Dressing:.
• Put the cashews and cauliflower in a food processor, and add the water until combined well.
• Slowly add the oil in one steady stream, and process until thick and creamy.
• Place the rest of the ingredients into the blender to taste, and process until smooth.
• Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
• **Please note - you will need a high speed blender such as a VitaMix.
• or BlendTec, in order to achieve a really creamy consistency.
• Pour the dressing over the vegetables and mix thoroughly.
• Stir through the parsley, and then season with Celtic sea salt and black pepper to taste.
• Chill or serve at room temperature. YUM!

VEGAN POTATO SALAD RECIPE BY TASTY

Steps:

• Make the mushroom bacon: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a nonstick baking mat.
• In a medium bowl, toss the mushrooms with the olive oil, maple syrup, soy sauce, salt, black pepper, and smoked paprika until well coated. Spread the mushrooms in an even layer on the prepared baking sheet.
• Bake the mushrooms for 35-40 minutes until darkened and most of the moisture has been cooked out. Increase the oven temperature to 375°F (190°C) and bake for 10-12 minutes more, until the mushrooms are dried out, but still flexible.
• Make the potato salad: Add the potatoes to a large pot and cover with cold water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain the potatoes and transfer to a large bowl.
• Make the dressing: In a high-powered blender combine the drained cashews, apple cider vinegar, maple syrup, garlic, and 1 teaspoon salt. Blend on high speed until coarsely chopped, then add ¼ cup cold water and continue blending until completely smooth, adding more water, 1 tablespoon at a time, if necessary.
• While the potatoes are still somewhat warm, toss with ⅓ of the cashew dressing until well coated. Let sit for 5 minutes to cool slightly, then fold in the red onion, half of the mushroom bacon, the chopped vegetables, parsley, dill, and another ⅓ of the dressing.
• Just before serving, toss with the remaining dressing and garnish with the remaining mushroom bacon, dill, and parsley.
• Enjoy!

VEGAN POTATO SALAD

Steps:

• Fill a large pot with salted water and bring to a boil. Add potatoes. Reduce heat to medium-low and simmer until fork-tender, 10 to 20 minutes. Drain immediately and rinse with cold water. Set aside.
• Combine avocado, oil, parsley, onion, garlic, lemon juice, and mustard in a blender. Blend until dressing is smooth. Thin, if necessary, by adding 1 tablespoon of water at a time.
• Transfer cooked potatoes to a large bowl and pour dressing on top. Gently mix until thoroughly coated. Season with salt and pepper.

PATATE PREZZEMOLATE (VEGAN ITALIAN POTATO SALAD)

Steps:

• Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.

CREAMY VEGAN POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover them with cold filtered water. Add 2 Tbsp of Celtic sea salt to the water and bring to the boil Simmer for about 10 minutes or until just done. Rinse them with cold water and drain thoroughly Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley) To Make Dressing: Put the cashews and cauliflower in a food processor, and add the water until combined well Slowly add the oil in one steady stream, and process until thick and Creamy Place the rest of the ingredients into the blender to taste, and process until smooth Add in some more salt, mustard or lemon juice to taste until you create your perfect blend **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency Pour the dressing over the vegetables and mix thoroughly Stir through the parsley, and then season with Celtic sea salt and black pepper to taste. Chill or serve at room temperature. YUM!

VEGAN MEDITERRANEAN POTATO SALAD

Steps:

• Scrub potatoes and bring to a boil for 20 minutes or until tender. let cool enough to handle and drain, peel, and dice into medium pieces.
• Place in serving bowl with the tomatoes, onions, herbs, and olives.
• Make a dressing with the olive oil, and lemon juice. Season with salt and pepper, pour over salad and toss lightly and serve.