Best Country Vegan Potato Salad 🥔🥗 — Creamy, Flavorful & Dairy-Free Side Dish
Country vegan potato salad is a delicious and satisfying side dish that is perfect for any occasion. This vegan version of the classic potato salad is made with tender potatoes, crisp vegetables, and a creamy, tangy dressing that is bursting with flavor. It's the perfect side dish for a summer barbecue or potluck, and it's sure to be a hit with vegans and non-vegans alike.
To make the best country vegan potato salad, you'll need a few simple ingredients: potatoes, celery, onions, pickles, and a few basic seasonings. For the dressing, you'll need vegan mayonnaise, mustard, vinegar, and sugar.
To start, wash and chop the potatoes into bite-sized pieces and boil them in salted water until they are tender. Drain the potatoes and set them aside to cool.
While the potatoes are cooking, chop the celery, onions, and pickles into small pieces and set them aside. In a small bowl, whisk together the vegan mayonnaise, mustard, vinegar, and sugar until smooth.
The Best Vegan Potato Salad
Once the potatoes have cooled, place them in a large bowl and add the chopped vegetables and pickles. Pour the dressing over the top and stir gently to coat the potatoes and vegetables evenly.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour to allow the flavors to meld. Serve the potato salad cold, garnished with additional pickles or chopped herbs if desired.
Best Country Vegan Potato Salad 🥔🥗 — Creamy, Tangy & Dairy-Free
All the nostalgic, “country” flavors—celery crunch, pickle tang, mustard bite—held together with a silky vegan mayo dressing. Perfect for cookouts, potlucks, and weekly meal prep.
Prep: 15 mins
Cook: 12 mins
Chill: 1–24 hrs
Yield: 8 servings (side)
Ingredients
- 2 lb (900 g) waxy potatoes (Yukon Gold or red), scrubbed & cut into 3/4" chunks
- Kosher salt, for the cooking water
- 1 cup (135 g) diced celery (about 3 ribs)
- 1/2 cup (75 g) finely diced red onion
- 1/2 cup (85 g) diced dill pickles or sweet relish
- 2 Tbsp pickle brine (or additional vinegar), optional but great
- 2 Tbsp fresh dill, chopped (or 1 tsp dried)
Creamy Dressing
- 3/4 cup (180 g) vegan mayonnaise
- 2 Tbsp yellow or Dijon mustard
- 2 Tbsp apple cider vinegar (or white wine vinegar)
- 1 Tbsp sugar or maple syrup
- 1/2 tsp celery seed
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
Optional Add-Ins
- 1 tsp smoked paprika (sprinkle on top)
- 1 cup thawed frozen peas or diced bell pepper
Instructions
- Cook potatoes: Place potatoes in a large pot, cover with cold water by 1", add 1 Tbsp kosher salt. Bring to a boil; simmer 9–12 minutes until just fork-tender (not falling apart). Drain well.
- Season while warm: Spread on a sheet pan to steam-dry 3–5 min, then sprinkle with the pickle brine (or 1 Tbsp extra vinegar). Cool 15–20 min until barely warm.
- Mix dressing: Whisk all dressing ingredients in a large bowl.
- Combine: Add potatoes, celery, onion, pickles, and dill. Fold gently to coat; taste and adjust salt, vinegar, or mustard.
- Chill: Cover and refrigerate at least 1 hour (overnight = best flavor). Garnish with dill and smoked paprika before serving.
Pro Tips
- Waxy wins: Yukon Gold/red hold shape; russets tend to crumble.
- Season hot potatoes: Acid absorbs better while warm = brighter flavor.
- Keep it creamy: Don’t overcook; steam-dry after draining to avoid watery salad.
- Make-ahead: Great 1–2 days ahead; stir in a spoon of mayo just before serving if it thickened.
Allergen-Friendly Variations
- Oil-free: Use 3/4 cup unsweetened vegan yogurt + 2 Tbsp cashew butter or tahini in place of mayo.
- Soy-free: Choose soy-free vegan mayo or the yogurt/cashew option above.
Storage
- Refrigerate airtight up to 4 days. Not suitable for freezing.
- Keep below 40°F/4°C and return leftovers to the fridge within 2 hours of serving.