The Best Vegan Potato Salad

from The Blender Girl cookbook
February 1, 2011

This vegan potato salad from The Blender Girl cookbook is the best potato salad! It’s creamy, crunchy, loaded with nutrients, and is incredibly delicious.

Vegan Potato Salad

This vegan potato salad from The Blender Girl cookbook is the best potato salad I’ve ever tasted, and I don’t mind sayin!

Since I included this vegan potato salad in The Blender Girl cookbook, I’ve been overwhelmed with emails from happy potato salad lovers all over the world who agree.

This vegan potato salad has a creamy yet crunchy texture, with a zesty flavor that strikes the perfect balance between savory and sweet. The secret is in the sauce, with the raw mayo serving as the base for the dressing. Blending a few different kinds of mustards gives the dressing a fabulous complexity.

Pairing the cooked potatoes with a variety of raw veggies is great for digestion, too. The simple becomes the sublime, and this vegan potato salad is dressed to impress.

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Other Potato Side Dishes

Lebanese Potato Salad
Creamy Mashed Potatoes
Instant Pot Garlic Baby Potatoes
Olive Oil Mashed Potatoes
Garlic Potato Dip

Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.


The Best Vegan Potato Salad

This vegan potato salad from The Blender Girl cookbook is the best potato salad! It's creamy, crunchy, loaded with nutrients, and is incredibly delicious. 

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Tess Masters



  • 2 3/4 pounds (1.2kg) potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • Celtic sea salt, to taste
  • 1 bunch green onions (white and green parts), finely chopped
  • 1 cup (140g) diced red bell pepper
  • 1 cup (132g) diced celery (about 4 large ribs)
  • 1 cup (150g) broccoli slaw (or 1 cup (145g) peeled, seeded, and diced cucumber)
  • 1/2 cup (75g) diced red onion
  • 1 bunch flat-leaf parsley, finely chopped
  • Freshly ground black pepper



  1. To cook the potatoes, place them in a large pot and add cold water to cover. Add the salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 8 minutes, just until fork-tender. (You don’t want to overcook your potatoes, or you will end up with a mash rather than a chunky salad. Drain the potatoes, rinse them with cold water, and drain them again thoroughly. Allow them to cool completely.
  2. To make the dressing, throw all of the dressing ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. 

  3. To assemble the salad, transfer the cooled potatoes to a large bowl. Add the green onions, red onion, red bell pepper, celery, broccoli, and parsley. Pour on the dressing and fold in gently, keeping the potatoes as intact as possible. Season with salt and pepper to taste.
  4. Serve chilled or at room temperature. The salad will keep in the fridge for up to 5 days.

Recipe Notes


Recipe from The Blender Girl cookbook.
Photo by Anson Smart.


Comments 67

  1. Oh my ‘F##*kin’ Mouth !! This is the most sublime salad I have ever eaten in my entire life. Recently my partner & I swore off dairy in protest to the barbaric treatment of ‘ Bobby Calves ‘ here in Oz. Who would know that dairy free would equal such a gastronomical heaven! You rock ‘ Blender Girl ‘… My partner Trent, my mom & sis who sampled your potato salad also were screaming for more!!! Cannot wait to try more of your genius. Please publish a book . Gotta have it in my collection… till then…. I’ll keep downloading & eating your recipes. Oink Oink….

    1. LOL! Thanks Maria!
      I am SOOOO glad you enjoyed it.
      That is HUGE praise coming from you my vegetarian goddess! Love you xx

  2. I was wondering how to do mayo. I wonder no more. I love potato salad and this tastes like the Hellmanns mayo was used. I added olives and sweet relished. I can’t tell the difference from my old way od making potato salad.

    I was surprised that the mayo tasted like the eggs and oil version using those ingredients but, it does. I had to make sure everything blended all the way because my first taste test, where I didn’t fully blend, had the cashew taste. After a thorough blend it tasted like the Hellmanns mayo I grew up on. I heard there’s a vegan butter I can make so that is a must to try.

    1. I would recommend about 1 1/2 cups of vegenaise. Start with 1 cup and add more to taste. Other people have used it with huge success with this recipe. Let me know how you go 🙂

    1. This serves about 8 people. I have served up to 12 people when I have lots of other dishes and am using it as a side.

  3. holy crow!!! made this tonight for a party tomorrow. fantastic!!! i am going to bed full bc i couldn’t stop eating it! thankfully there’s plenty left for the shin dig!!

    1. OH….I am SO pleased you enjoyed this salad. I LOVE it too! It is such a winner.
      Thankyou for taking the time to come back and comment. It is great to be connected in potato-loving heaven!

    1. Great! That mayo is a winner…and it is SO good in this salad. I can’t wait to hear what you think!

    1. Thanks Amy. I really appreciate you taking the time to leave a comment and share your experience. Glad you enjoyed this potato salad. I LOVE this recipe.

  4. Im sorry but this is not a vegan potato salad….this is misrepresented as a vegan dish when in fact it is not…mayo contains eggs…

    1. Raymond, please read the recipe. This is absolutely vegan. I have suggested a vegan mayo, and the recipe actually contains a home-made cashew and cauliflower based mayo that is egg-free.

  5. Raymond, this is a absolutely a vegan potato salad and has not been misrepresented at all. The mayo that is used in the recipes is from the site and is raw and vegan and contains no egg.

  6. I made this salad yesterday and just wanted to thank you for the great recipe! It was so delicious and crunchy! My boyfriend was so surprised that it was vegan and that the mayo was made of cashew nuts. So so good!

    1. Oh. I am so pleased you enjoyed it. This is one of my all-time favourite recipes. I was allowed to include 10 recipes from my site in my book and this was at the top of my list with the cauliflower soup. YUM!

  7. I made this salad as part of my Easter meal. It was pretty and it tasted great! I will definitely make this again.

    1. I am so glad you enjoyed it. This is one of all-time favorite recipes! And one of the recipes I get the most emails about.

  8. This is by far the best vegan potato salad recipe I have ever attempted, it’s not my go to favorite. Even the non-vegans at our parties want the recipe & request I make it for functions. I add about a tablespoon of dill weed to it and top it with a dusting of smoked paprika. Truly amazing!

  9. I’ve made this a few times varying the ingredients slightly, I add chopped chives and use spring onions, I also add a good dollop of plain soya yoghurt to the dressing.

  10. Making this for the 2nd time tonight! This is truly one of my favorite vegan dishes of all time. I use Just Mayo vegan mayo. Can’t thank you enough for this recipe!

    1. Oh, I am so pleased you are enjoying this recipe so much. It is one of my all-time favorites, too. Great to know about the Just Mayo in the recipe. Thanks for sharing.

  11. Finally I found the potato salad I remember from pre vegan days. Thank you so much for this recipe. I have made it a few times already and it will be used a lot this summer.

    1. I am so pleased you’re enjoying it. This is one of my all-time favorite recipes. It is always a huge hit everywhere I go.

    1. No, sorry, you do need the oil to emulsify everything and get a rich creamy consistency. It doesn’t have the same richness without it.

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