One of the basics. But certainly one of the best basics. Who can say no to Granny’s Vegan Potato Salad!?
Once upon a time, a food blogger sat desperately in front of his computer, struggling to think up a story about potato salad. He had crafted many stories about his food before, some creative, some less so. It was always easier when the dish was sophisticated. So, it was no wonder that the simplicity of potato salad had his creativity stumped. Should it be about an annual potato contest where contestants create unique dishes from potatoes? Or perhaps a love story about a child trying to impress the boy he had fallen for with a spectacular dish, using only old cooked potatoes from the fridge? Maybe a tale about a family of mice living near a potato field? He couldn't decide, so he went for the easy way out. Satisfied with his honest approach, he sat back and enjoyed a delicious bowl of potato salad.
Ingredients for Authentic Vegan Potato Salad
- Potatoes
- Salt & Pepper
- White Wine Vinegar
- Red Onion
- Mustard
- Nutmeg
- Herbs (I used parsley, but chives would also work beautifully)
How long can I store my vegan potato salad in the fridge?
You can store it in the fridge for at least a day. Be wary, as potatoes can change in texture and flavour. Some potatoes tend to dry out quickly if stored cooked for too long. However, if that happens, just add more dressing or fresh herbs. This should help. Always be careful of any unusual taste; don’t eat it if it tastes off.
Choosing the Best Potatoes for Salad
When it comes to potato salad, not all potatoes behave the same. Waxy potatoes like Yukon Golds, new potatoes or red potatoes are my go-to because they hold their shape after boiling and give the salad a nice creamy bite without turning mushy. On the other hand, starchy potatoes like Russets tend to fall apart more easily, which can make the salad feel heavy or too soft. If you only have starchy ones at home, don’t worry, just cook them carefully and let them cool a bit before mixing. Personally, I love using waxy ones because they give you that perfect balance of softness and structure in every bite.
Dressing Variations for Vegan Potato Salad
One of the best things about potato salad is how easily you can change the dressing to fit your mood. A classic vinegar-based version is light and refreshing, while a creamy vegan mayo dressing feels richer and more indulgent. If you’re a mustard fan, a tangy mustard dressing gives the salad a nice kick without overpowering the potatoes. And for something a little different, try a herby pesto-style dressing, which adds a fresh note. You’ll also find regional variations: in Austria and Germany, potato salad often leans towards the vinegar and onion side, while in the US it’s usually creamy with mayo. I love switching between these styles depending on the season and what I’m craving.
Is it a side dish, or can you enjoy it on its own?
First off, handle your potato salad however you like. Want to eat a bowl for breakfast? Go for it! Make it as a side dish next to various dishes and snacks to complement it? Go right ahead! Want to enjoy it with some fantastic vegan Schnitzel? Be my guest! While it is traditionally more of a side dish, potatoes are filling due to their carbs and energy. It can definitely be enjoyed on its own, for example on warm summer days or at a picnic.
How can I make a creamy vegan potato salad without mayonnaise?
You can choose if you want the potato salad to be creamier or if you prefer firm, defined slices. For a creamier consistency, there are two options. Firstly, mix the oil and vinegar in a blender with about four tablespoons of soy milk for a mayonnaise-like consistency, which you can whip into the potatoes. Secondly, cook the potatoes longer to help them fall apart more easily. Additionally, you can add about 100ml of vegetable stock to the dressing for extra creaminess. However, I’ve opted out of using stock for this recipe to keep it quick and easy for everyone.
Did You Know? Fun Potato Facts
- Potatoes are around 7,000–10,000 years old and were first cultivated in the Andes region of South America.
- There are over 4,000 potato varieties worldwide, from tiny fingerlings to giant baking potatoes.
- You could technically survive for months eating only potatoes (as long as you add a little fat for vitamin absorption).
- Potatoes are one of the few foods that provide carbs, fiber and even some protein, making them more balanced than most people think.
Granny’s Authentic Potato Salad – Summery, Light And So Good
Ingredients
- 7 medium potatoes (peeled)
- 1 medium onion (sliced)
- 2 tbsp mustard
- 3 tbsp neutral oil
- 3 tbsp apple cider/white wine vinegar
- 1 handful parsley (chopped)
- salt & pepper
Instructions
- Peel the potatoes and cook them in a pot of salted water. You can slice them before cooking for a shorter cooking time, but be aware that this makes the potatoes more prone to breaking and becoming mushy.
- Cut the cooked and cooled potatoes into slices. Slice the onion and herbs to your preference; I like either cubes or fine slices. To cool the potatoes quickly, rinse them in cold water.
- Mix the ingredients for the dressing in a bowl. For a creamier salad, add some vegetable stock or blend the dressing with soy milk for a thicker consistency. Mixing it by hand, as I've done here, works perfectly fine too.
- Now, gently mix the potatoes, herbs, onions, and dressing in a bowl. Be careful if you don't want the potatoes to break down. Adjust the seasoning with salt, pepper, and vinegar before serving. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
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