Potato salad is one of my all-time favorite sides. Unfortunately, most potato salad misses the mark for me because I am not a mayo-lover. If you hate mayo (like me) or you just love a good ol’ potato salad, you will be obsessed with my Healthy Vegan Potato Salad! Seriously, bring this dish to a cookout or a family gathering and everyone will be asking for the recipe. If you’re looking for other great side dishes, make my Vegan Cheesy Garlic Bread, my Corn Salad with Guacamole, and the Best Vegan Homemade Hummus. If you love potatoes, make Vegan Cheesy Cauliflower Potato Casserole!
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Notes on Ingredients
- Potatoes: I like to use red skin potatoes but Idaho or Yukon gold work well for potato salad too.
- Cucumber: Adds a really nice crunch and extra volume into the potato salad. Feel free to omit the cucumber or replace with additional celery if you don’t like cucumber.
- Apple cider vinegar: White vinegar is a fine substitution.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Healthy Vegan Potato Salad?
- Cut and quarter the red skin potatoes (or cut into 6 pieces if they’re larger). Bring a pot of water to a boil.
- Boil potatoes for 10 minutes or until tender. Make sure your forks easily pierces the potato. Strain and allow the potatoes to cool for 10 minutes.
- In a large mixing bowl, mash the avocado first. Add the mustard, apple cider vinegar, lemon, salt and pepper. Mix until smooth and completely combined.
- Add the dill, cucumber, red onion, celery and cooled potatoes into the bowl. Stir with a spoon or spatula and fold gently. Combine and stir until the potatoes + veggies are evenly coated in the sauce.
- Serve and enjoy!
- Step 1: First, boil the potatoes until soft.
- Step 2: Then, add the avocado to a large bowl and mash.
- Step 3: Add the mustard, vinegar, lemon, salt, and pepper. Mix until smooth. Add the potatoes, red onion, cucumber, and celery.
- Step 4: Finally, toss well to combine and enjoy.
Commonly Asked Questions
This salad is best eaten day-of or up to 1 day in the fridge. After that, the avocado will likely turn brown which, although it’s totally fine to eat, isn’t super visually appealing!
I like to use red skin potatoes, but Yukon golds or Idaho potatoes work well too.
Yes, 100% naturally gluten-free.
It will get brown after about a day.
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Extra Helpful Tips
- Be sure your potatoes are completely cooked and soft by testing with a fork. The fork should easily pierce the potato.
- You can chop and mash some of the potatoes or leave them all whole, depending on the size of your potatoes and how cooked they are.
- Serve this potato salad day-of as it does not keep well in the fridge due to the avocado oxidation process.
- Serve with a side of BBQ Tempeh Ribs and Roasted Veggies with Tahini Sauce – yum!
- If you do enjoy mayo in your potato salad, feel free to add a scoop or two of vegan mayo into this for extra creaminess and flavor.
How to Store
This salad is best eaten day-of or up to 1 day in the fridge. After that, the avocado will likely turn brown which, although it’s totally fine to eat, isn’t super visually appealing!
If you tried this Healthy Vegan Potato Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Healthy Vegan Potato Salad (No Mayo!)
Equipment
Ingredients
- 7 red skin potatoes medium sized, quartered
- 2 avocados ripe
- 2 tablespoon yellow mustard
- 1 cup cucumber diced, optional
- ¾ cup red onion diced
- ½ cup celery diced, optional
- ½ cup fresh dill chopped
- 1 teaspoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut and quarter the red skin potatoes (or cut into 6 pieces if they’re larger). Bring a pot of water to a boil.
- Boil potatoes for 10 minutes or until tender. Make sure your forks easily pierces the potato. Strain and allow the potatoes to cool for 10 minutes.
- In a large mixing bowl, mash the avocado first. Add the mustard, apple cider vinegar, lemon, salt and pepper. Mix until smooth and completely combined.
- Add the dill, cucumber, red onion, celery and cooled potatoes into the bowl. Stir with a spoon or spatula and fold gently. Combine and stir until the potatoes + veggies are evenly coated in the sauce.
- Serve and enjoy!
Vic says
The vegan potato salad no mayo is delightful. We follow the recipe. Everyone that taste it, love it. Thank you for sharing.
Diana says
This potato salad was ok. I love red potatoes and thought I’d love this salad. But the avocado dressing wasn’t a favorite. Danielle mentions this salad needs to be eaten the day you make it. Very true. The avocado dressing turned brown and made the salad look very unappealing. Over all, it tasted ok, I ate it for about 3 days after, but I won’t be making it again. If I do, I’ll use a different dressing.
Jordan Stacy says
I actually love potato salad with mayo but this healthy twist on traditional potato salad with the avocado is so delicious & brilliant!