Vegan Potato Salad
This potato salad skips the dairy and eggs but still delivers that classic creamy, tangy bite. It’s a favorite in our house for picnics and potlucks—no one ever guesses it’s vegan. Pro tip: chilling it for a few hours lets the flavors really shine.
Ingredients
5 pounds Yukon Gold potatoes
2 cups vegan mayonnaise (I prefer Hellman’s Vegan)
1 cup refrigerated sweet pickle relish (include juices)
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon celery seeds
½ teaspoon paprika
3 celery stalks, diced
½ cup sweet onion, diced
1 tablespoon fresh chopped dill
Salt and pepper, to taste
Instructions
Prep the potatoes: Cut potatoes into quarters and place them in a large stockpot. Fill with cold water until it covers the potatoes by about 1 inch. Bring to a boil over high heat. Once boiling, add 1 tablespoon salt and cook for 13–15 minutes, until fork-tender.
Make the dressing: In a medium bowl, whisk together the vegan mayonnaise, sweet pickle relish (with juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste until smooth.
Chop the mix-ins: Dice the celery and onion, and chop the fresh dill.
Assemble the salad: Drain the cooked potatoes and let them cool slightly. Remove any loose peels, then chop into ½-inch chunks. It’s okay if they’re soft and crumbly. Place in a large bowl and gently fold in the dressing until well coated. Stir in the celery, onion, and dill.
Final touches: Taste and adjust salt and pepper as needed. Garnish with extra dill and a sprinkle of paprika.
Chill and serve: Cover and refrigerate for at least 4 hours. If you can make it ahead, it’s even better the next day. Store in an airtight container in the fridge for up to one week.
Want to save this recipe for later?
Click to download a printable version—perfect for meal planning, picnics, or sharing with allergy-friendly friends.
Simple, safe, and shareable—because allergy-friendly sides should never feel like an afterthought.
Enjoy every bite — Liz, your everyday allergy mom 💛
Tried It?
If you try this recipe, let me know in the comments!
