ioana cThere’s a certain magic in easy recipes that still taste really good—especially when they don’t cost much to make. This vegan potato salad fits the bill and it’s pretty simple but still super tasty, using just a few cheap ingredients you probably already have. No crazy steps here, just good food that keeps things basic. It starts with potatoes, either Yukons or whites boiled up nice and tender. Then comes the vegan mayo coating each bite with creaminess while some lemon juice and fresh dill make it taste bright. Red onion brings a sharp flavour and spring onion makes it fresh and they give this salad a simple depth.
What makes this salad special is how humble it is. You can find all the ingredients at any basic grocery store for not much money. That makes it great for folks on a budget—or anyone wanting something easy and delicious. Whether you serve it alongside grilled veggies, put it on a sandwich, or eat it on its own, it always satisfies.
This potato salad doesn’t depend on fancy skills or a big list of extra ingredients. It lets the main ingredients shine. Affordable plant-based, everyday comfort food—it’s the kind of recipe worth coming back to over and over.
Okay, enough chatter—let’s get cooking!
Vegan Potato Salad
Description
A fresh and creamy vegan potato salad made with soft potatoes, chopped red and spring onions, dill, vegan mayo, and a splash of lemon juice. It’s simple, tangy, and perfect for warm days or easy lunches.
Ingredients
Instructions
- To get the potatoes ready, first give them a good scrubbing under some running water to get rid of any extra dirt or debris. I like to peel off that skin for a smooth, creamy texture, but you can leave it on if you’re going for something with more rustic bite. Once peeled, pop them in a bowl of cold water—this stops them from going brown and helps pull out a bit of the starch so they don’t get too gluey later on.
- Once they’re all peeled and chopped up into bite-sized chunks throw the potatoes in a big pot, cover with cold water by about 1 inch, and add a good sprinkle of salt. Bring it all to a boil and let it simmer for 30-45 minutes. The time depends on how many you’re making, so instead of watching the clock, just check with a fork. If it goes through easily and the potato still holds its shape, you’re good. Once they’re done drain out all that water and spread the taters out to cool a bit on a tray – they cool more evenly this way and don’t go soggy.
- While the potatoes are cooking, finely chop the red onion and the spring onions (use both white and green parts). Keep a small bit of the green ends aside for garnish later. I used dried dill for this recipe, but if you’ve got fresh dill, that’s even better – just chop it finely.
- Make the dressing:
In a big bowl, mix together the vegan mayo, the olive oil, and the juice of about half a lemon (or more if you like it punchy). Add a pinch of salt, then throw in the chopped red onion, most of the spring onion, and the dill. Stir it all together until it’s smooth and creamy.
- Add the slightly cooled potatoes to the bowl with the dressing. Gently fold everything together, making sure the potatoes are evenly coated. Take care not to mash them – you want them soft but holding their shape.
- Taste and adjust if needed – add more lemon, salt, or dill to your liking. Finish with the reserved green spring onion on top for a fresh, colourful garnish. You can serve it slightly warm, or pop it in the fridge for 30 minutes to let the flavours settle and intensify.
Notes
- Choosing your potatoes: go for creamier, not too crumbly potatoes – Yukon Gold or British whites are great. They’ll soak up the dressing but won’t fall apart. Floury taters can work too, just be gentle mixing them.
- Water level matters: when boiling, just cover the potatoes with water – don’t drown them. Too much water and you risk soggy potatoes. Salt the water well (like pasta water) to build in flavour from the beginning.
- Fork test > timer: I give a rough time range of 30-45 minutes, especially for a larger batch, but the real test is how they feel when you poke them. You want the fork to glide in, but the potato should still feel like it has structure. No crumbling.
- Dressing tip: toss the potatoes while they’re still slightly warm. Not hot-hot, but warm enough to let the dressing settle into all the crevices. That’s when the magic happens. Cold potatoes just don’t soak it up the same way.
- Make-ahead friendly: this salad gets better after a bit of time in the fridge, so don’t be afraid to make it in the morning (or even the night before). Just give it a stir before serving to wake everything up.
- Optional add-ins: if you want to play around with it, try adding chopped gherkins, a tiny splash of vinegar, roasted garlic, or a spoonful of mustard for extra zing.
