I know, I know: a vegan potato salad recipe isn’t what you would normally expect to find on my gfJules gluten free baking site, but it does make a great summer side dish, and I know you’ll love it! Along with some gluten free cornbread, gluten free bread sticks or gluten free hamburger buns, of course. 🙂
I actually have a lot of savory and side dish recipes on my site (I have over 440 free gluten free recipes!). They’re all searchable by key word (just use the search box) or you can use the handy tabs to choose “Mains & Sides” if you don’t want “Breakfast” or “Breads” or “Desserts.”
So back to this delicious gluten free and vegan potato salad recipe! I’ve made a few different versions, but this one got so many rave reviews — even from non-potato salad lovers — that I decided I just had to share it with you!
I only took a few quick pics, so you may have you just trust me on how yummy this recipe is, but I hope you do! It’s full of flavor and crunch and all the yummy things you’d want from a potato salad recipe. It’s vegan because of the vegan mayo that I use, but if you’d rather use another mayo, feel free! It’s already naturally gluten free, so, yay!
Taste as you go and add more or less of the things you prefer, or just make this recipe as written and enjoy! We have even used extra dressing on other veggies the next day – so yum!
Here’s hoping all your summer picnics are so yummy!
Vegan Potato Salad Recipe
Equipment
Ingredients
- 4-5 pounds potatoes gold or russet or large red
- 2 cups vegan mayonnaise
- 1 1/4 cups sweet zucchini or pickle relish
- 1/3 cup diced scallions optional
- 3 Tablespoons yellow mustard
- 1 Tablespoon apple cider vinegar
- 1 teaspoon celery salt optional
- 1 teaspoon celery seeds
- 3/4 teaspoon paprika
- fresh parsley for garnish
- salt and pepper to taste
Instructions
- Wash potatoes then quarter them or cut larger potatoes into cubes (refer to pictures for size; they should be around 1/2 inch-1 inch).
- Place in a large pot and cover with water at least one inch above the potatoes. Add a pinch or two of salt, cover and bring to a boil. Cook potatoes until fork tender, approximately 15 minutes (the larger the cubes, the longer they need to cook).
- Gather dressing ingredients and add all to a bowl, stirring until smooth.
- When the potatoes are cooked, drain the water. Transfer to a large bowl -- large enough that the potatoes can be tossed in the dressing with plenty of room. Add the dressing, mix and taste. Add more salt and pepper or spice, to taste.
- Cover and refrigerate for at least two hours -- overnight is actually even better!
- Garnish with paprika and fresh parsley.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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This looks delicious! Which kind of vegan mayo do you use? We love the Just Mayo since it’s soy free, but I’m curious about brands that others are using (I have an egg and soy allergy, so mayo fitting my diet is hard to find!)
I link to the one I usually use at the bottom of the recipe. I’ve used Earth Balance, Just Mayo and also Veganaise. They all work well!
~jules
Well, this looks just as creamy and delicious as a dairy version! Bravo!
Why thank you, Kristen! Enjoy the recipe!
~jules
I haven’t had potato salad in YEARS! I’m gonna have to give your recipe a try real soon. Def trying it with zucchini. Yum 🙂
Honestly I think that zucchini relish is the game changer in this recipe!
~jules