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horizontal photo of a bowl of vegan potato salad

Vegan Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 38 reviews
  • Author: Chuck Underwood
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Salad
  • Method: Stove or Instant Pot
  • Cuisine: American
  • Diet: Vegan


A smooth and creamy fat-free Vegan Potato Salad without using any mayo, tofu, or nuts.  The secret is in the sauce!


  • 6 red potatoes (about 2 pounds)
  • 2 ribs celery
  • 1/4 red onion
  • 1/4 red bell pepper
  • 2-4 Tbs pickle relish

White Bean Mayo

  • 15oz can cannellini beans
  • 3 Tbs lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs white miso (can sub tahini)
  • 1 Tbs dijon mustard
  • 1 Tbs dill pickle juice
  • 1 Tbs maple syrup
  • 1/2 tsp garlic powder
  • 1/2 tsp ground pepper
  • 1/2 tsp celery seed
  • 1/4 tsp onion powder
  • 1/4 tsp salt


  1. Wash and scrub the potatoes
  2. INSTANT POT:  Add your steamer trivet to your IP, the potatoes, and 1 1/2 cups of water.  Set to MANUAL and cook for 4 minutes.  Let it naturally vent when finished.
  3. STOVETOP:  Add the potatoes to a large pan and cover with water.  Boil until just fork tender - 5-10 minutes.
  4. Remove potatoes, drain, and set aside in the refrigerator to cool while preparing salad and dressing.
  5. Finely chop onion, red bell pepper, pickles, and celery and add to a large bowl.  Mix thoroughly.
  6. For the dressing, drain and rinse the beans and add them to your blender along with all the remaining dressing ingredients.  Blend on high until smooth.  Add 1 Tbs water at a time to thin if needed.
  7. Chop the cooled potatoes and carefully mix them with the salad ingredients,
  8. Fold in at least 1 cup of the dressing (or as much as you like).  Mix carefully.
  9. Chill for at least 30 minutes and serve.
  10. Garnish with a dusting of paprika if desired.