Creamy Vegan Potato Salad

July 6, 2016
Potato Salad

Who doesn’t love a good potato salad? Who doesn’t love potatoes, full stop!? This Creamy Vegan Potato Salad is sure to satisfy any potato salad connoisseur.

We’ve used Dill to really complement the flavour of this scrumptious salad. Dill is quite an acquired taste – but it tastes so good in Potato Salad! Dill is a very valuable herb, which helps digestive health and boost immunity and is also said to be good for insomnia! Read more about the health benefits of Dill here.

Creamy Vegan Potato Salad

Pickles are also a bit of an acquired taste, but the crunchiness goes really well in this dish. If you don’t have pickles, or don’t like them – try capers instead. They would also give a good flavour.

Black Salt – also known as Kala Namak is pretty cool! You can usually buy it from an Indian or asian grocery store, but if you don’t have any black salt, just use a pinch of himalayan pink salt.

Creamy Vegan Potato Salad

The mayonnaise is pretty much a must for this salad, and it’s what give it it’s creamy texture. There are quite a few vegan mayos out there these days – you don’t even have to go to a specialty shop – you can just get it from the local supermarket. Usually it’s the low fat or light ones that are vegan. Or of course you could have a go at making your own. I tried this last week and it was an epic fail! I used almond milk, so I think that was why. I’ll try it again with a different plant based milk soon.

Creamy Vegan Potato Salad

This Creamy Vegan Potato Salad would be a great thing to bring to the next vegan BBQ or dinner party you’re invited to! Check out this cool video we made on how to make it!

If you love salads, take a look at our Winter Pumpkin Salad. It’ll be sure to delight your taste buds!

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Creamy Vegan Potato Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
35 mins
This Creamy Vegan Potato Salad has that balance of sweet and savoury. A perfect dish to take to your next vegan dinner party!
Servings: 4 people
  • 700g new potatoes skin left on
  • 1 tsp wholegrain mustard
  • 2 sprigs of spring onion chopped
  • 2 Tbsp vegan mayonnaise
  • 2 pickles chopped finely
  • 1/2 tsp Black salt
  • 1 Tbsp fresh dill chopped finely
  1. Boil the potatoes whole for around 10 to 12 minutes or until tender
  2. Drain the potatoes and let cool for around 20 minutes
  3. Chop into quarters or even smaller. Add spring onion, pickles, vegan mayonnaise, black salt and fresh dill. Mix together well
  4. Serve or keep in the fridge until ready to eat!

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