The Best Vegan Potato Salad Recipe
Prep time
Total time
Whenever I make my potato salad I never measure, so I am giving you my best estimates of what I use and you can feel free to increase or decrease anything to your liking
The relish is purely optional too but I like the sweetness it adds
Before I was vegan I would add hard boiled eggs to my potato salad, so now I just use Kala Namak instead for that slightly "egg-y taste"
Serves: 6 cups
  • Yukon Gold Potatoes 2½ lbs
  • Vegan Mayo ¾ cup
  • Celery Ribs 1 large minced
  • Bell Pepper (pick your color, red, green, orange or yellow) ½ large minced
  • Sweet White Onion or Red Onion ½ medium minced
  • Scallions 1 stalk minced
  • Sweet Relish ¼ cup
  • Apple Cider Vinegar 2 teaspoons
  • Fresh Parsley 3 Tbalespoons
  • Kala Namak 1½ teaspoon
  • Fresh Ground Pepper ½ teaspoon
  • Celery Seed 1 teaspoon
  • Garlic Powder ¾ teaspoon
  • Smoked Paprika ½ teaspoon
  1. Dice the potatoes to ½" cubes and bring to a boil, cook until fork tender
  2. Drain and cool slightly (about 5 minutes) then add all the other ingredients while the potatoes are still slightly hot
  3. Mix well adjust to taste with extra seasonings if needed
  4. Transfer to a serving bowl or storage container and cool in the refrigerator before covering
  5. Serve cold but I can never wait that long!
Store for up to 1 week in the refrigerator, covered
Recipe by Gretchen's Vegan Bakery at