This post is sponsored by The Little Potato Company.
My Vegan Rainbow Potato Salad is one of my most popular and well-loved summer recipes. Inspired by that recipe I’m coming at you with a new, creamy, mayo-free potato salad to suit all of your end-of-summer barbecue and potluck needs.
Before going vegan I didn’t really care for mayo, but since transitioning to a vegan diet and eventually trying a few vegan mayo options, I’ve been totally hooked! So here we have mayo-less vegan potato salad. It’s just classic-but-still-vegan potato salad that doesn’t require you to buy a jar of vegan mayo. That’s it!
This dressing uses typical pantry staples: nutritional yeast, coconut milk (don’t run away! I promise this salad does NOT taste like coconut), canola oil (any neutral-tasting vegetable oil will work), pickle juice (or white vinegar), mustard, sugar, salt, and pepper.
We’re also using the usual potato salad-y stuff like dill, celery, grated carrot (optional), green onion, shallots, and dill pickles.
Of course, the star of the show is The Little Potato Company’s Blushing Belles. These little red Creamer potatoes are perfect for this recipe. No fuss, no mess, just quick cooking, tender Little Potatoes, ready to soak up that creamy, zesty mayo-free dressing.
This recipe comes together with just 30 minutes of active cooking time, but the salad should chill in the fridge for at least 2+ hours before serving. If you’re bringing this dish to a get-together, be sure to make it the night before (or early in the morning if it’s an evening shindig!)
This post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at www.littlepotatoes.com
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Good ol’ potato salad is a quintessential summer salad and a staple at barbeques and potlucks. This creamy vegan potato salad is made without mayo! 30 minutes of active cooking time. Makes 4 cups.
Ingredients
- 1 – 1.5lb bag of The Little Potato Company’s Blushing Belle Creamer potatoes
- ½ cup/125ml Coconut milk (full-fat)
- 1/3 cup/80ml Nutritional yeast flakes
- ¼ cup/62.5 ml Canola oil (or other neutral-tasting vegetable oil)
- 3 tbsp/45 ml Dill pickle juice (or 2 tbsp white vinegar)
- 1 tbsp/15ml Granulated sugar (evaporated cane sugar)
- 1 tsp/5ml Hot mustard
- 1 ½ tsp/7.5ml Sea salt, plus more to taste
- Black pepper, to taste
- ¼ cup/62.5 ml Chopped fresh dill
- ¼ cup/62.5ml Thin-sliced celery (approx. 1 rib celery)
- ¼ cup/62.5 ml Grated carrot (approx. 1 medium carrot)
- ¼ cup/62.5 ml Chopped green onion (approx. 4–5 shoots)
- 2–3 tbsp/30-45ml minced shallot (soaked in salt water) (approx. 1 small shallot)
- 2 tbsp/30ml Chopped dill pickle (approx. 1 large pickle)
Instructions
- Begin cooking the potatoes while you prep the vegetables and the dressing. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15-20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
- While the potatoes are cooking, combine coconut milk, nutritional yeast, canola oil, pickle juice, sugar, hot mustard, sea salt, and black pepper. Mix vigorously and set aside. Prepare the dill, celery, carrot, green onion, shallot, and pickle.
- Once the potatoes are just cool enough to handle, halve them and transfer them to a large bowl. (Refer to recipe notes for tips on changing the texture of the potato salad)
- Cover the warm potatoes with dressing and add all of the chopped vegetables. Mix roughly and thoroughly to the help break up the potatoes and thicken the dressing.
- Refrigerate for at least 2 hours (until thoroughly chilled – overnight is best so there’s plenty of time for the dressing to thicken.)
- Mix well, taste and adjust seasoning to suit your preferences.
Notes
Depending on your personal preferences, it’s easy to adjust the texture of this potato salad. I coarsely mashed the halved potatoes for a thick salad with different-sized chunky pieces of potato. For a more evenly textured potato salad, dice 2/3 of the warm potatoes and thoroughly mash the remaining potatoes. If you prefer a mashed potato salad, fully mash the potatoes.
This salad went down really well with both mayo-loving & mayo-hating omnivores! I also used this recipe a second time to make a non-creamy version (subbing coconut milk, nooch & hot mustard with water, extra pickle juice, some green salad dressing & wholegrain mustard). Both ways were great & delicious. Really good recipe, thank you!
Yay! Thanks SO much Nikolai, I’m so glad you enjoyed the recipe. It’s a great base for a non-creamy potato salad, I’m glad you tried that too!
This looks delicious! I’m going to have to make it this week. Also, I’m always a fan of potato salad with a bit of mustard. Love it!
Keep it coming!
Yay!! That’s so great to hear, thanks so much Annah!
This looks like an amazing summer dish! I will try this weekend. Thank you – thank you – thank you!
★★★★★
Yay! Thanks so much Jerod!
We love potato salad and this looks super delicious. The wood spoon in the photo is beautiful too.
★★★★★
Yay! Thanks so much Cheryl!! 😀
Wow!!! This salad was amazing. I did not have enough potatoes on hand so I added a sweet potato, which made the salad even more creamier since it got mashed with the rest of the ingredients while mixing the salad. Literally I could not stop eating it! The dressing is just genius – perfect combination of flavors. You hit the jackpot there 🙂 I love this salad and highly recommend it to your readers – it is a must try. Thank you for the recipe.
★★★★★
Thank you So much Daniela, what a glowing review!! Sweet potato sounds like an amazing twist, I’m going to try that myself. Thank you for commenting, I really appreciate it! 😀