Healthy Vegan Potato Salad

January 27, 2020

This creamy and crunchy Healthy Vegan Potato Salad is definitely a show stopper on the table spread! It’s oil free and made with few simple ingredients. Along with being a make ahead salad it is deliciously satisfying.

A close up front view of healthy vegan potato salad in a bowl with a large serving spoon as the prop

Even though I rarely post potato recipes but this one is my most favorite one. So, therefore, I had to share it here with you all.

A close top view of healthy vegan potato salad

Ingredients for Healthy Vegan Potato Salad

Regular sized red potatoes
Red cabbage
Red bell pepper
Green bell pepper
Celery stalk
Oil free vegan mayo
Dijon mustard
Crushed black pepper
Dill
Salt

How to make this Healthy Vegan Potato Salad

Firstly, I boiled red potatoes in a sauce pan until they were tender. (insert fork to judge its tenderness. Do not overcook because we do not want it mashed).

Secondly, I peeled the potatoes and chopped them into 1-inch size.

peeled and chopped potatoes on a wooden board

Thereafter, I combined all the vegetables in a salad bowl and gently tossed them.

Afterwards, I added the condiments and seasonings and gently tossed them again.

Lastly, I garnished it with more dill. However, garnishing with fresh dill enhances the presentation of this dish and taste too.

All the ingredients mixed and in a salad bowl with a spatula as the prop

I personally prefer it cold so I refrigerated it for 30 minutes. However, you may serve it immediately if desired.

I guarantee you will fall in love with this vegan potato salad the moment you put the first bite into your mouth.

Expert tips:

I used oil free vegan mayo for this recipe to make it as healthy as possible.
While boiling the potatoes make sure you do not over boil them. They should be tender enough so that they can be chopped into pieces. They should no be mushy.
Feel free to boil the potatoes in the pressure cooker if desired.
Most importantly, boil the potatoes with the skin on. After boiling and cooling, peel them and chop. This helps potatoes to retain its nutrition and the exact texture that this recipe requires. This step also ensures that the potatoes do not retain extra moisture.

Frequently asked questions:

Is this vegan potato salad a make ahead salad?
Yes, absolutely. As I have mentioned in my steps that they taste best when served cold. So, therefore, I refrigerate it for 30 minutes before serving. You may serve it at room temperature also. This salad lasts for about a week in an air tight container in the refrigerator.

Can I use store bought mayo for this?
Yes, but the nutrition facts may vary depending on your choice of mayo.

What should I pair with this potato salad?
Usually, it’s a good idea to pair some vegan protein dishes with this salad since it is a bit starchy and has carbohydrate as well. So therefore, I have listed few recipes here that pairs well this vegan potato salad.
Moroccan tempeh wraps
7-ingredient green monster burger
Vegan herb roasted vegetables

A 45 degree angle view of healthy vegan potato salad in a serving bowl with a large serving spoon on the side

If you get a chance to make this recipe the please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because I love to see what’s cooking in your kitchen.