This Vegan Potato Salad is a vibrant, creamy delight that’s perfect for any occasion. With tender potatoes, crisp veggies, and a tangy, herb-infused dressing, every bite is a burst of fresh flavors. Ready in just 35 minutes, it’s a quick yet impressive dish that’s as nourishing as it is delicious.

The creamy texture of the dressing, made without dairy, pairs beautifully with the soft potatoes and crunchy celery. A hint of mustard and a sprinkle of dill add depth and brightness, making this salad irresistibly satisfying. Whether it’s a picnic, potluck, or weeknight dinner, this recipe is sure to become a favorite.

Ingredients for Vegan Potato Salad

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (or substitute with apple cider vinegar)
1 garlic clove, grated (or use ½ teaspoon garlic powder)
1 teaspoon Dijon mustard
2½ teaspoons sea salt, divided
Freshly ground black pepper, to taste
2 pounds very small yellow potatoes (or substitute with red potatoes)
12 ounces fresh green beans, trimmed and halved
Kernels from 1 ear fresh corn, about ¾ cup (or use frozen corn, thawed)
Heaping ½ cup thinly sliced red onion (soak in cold water for 10 minutes to reduce sharpness)
3 tablespoons Vegan Sour Cream (or substitute with cashew cream)
3 tablespoons chopped chives (or use green onions)
Red pepper flakes, for garnish (optional)

Step-by-Step Instructions

Make the dressing: In a large mixing bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, 1½ teaspoons of the salt, and several grinds of black pepper. Set aside.
Cook the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, uncovered, until the potatoes are fork-tender, 10 to 14 minutes. Drain, pat dry, and cut any larger potatoes in half. Add the potatoes to the bowl with the dressing and toss to coat.
Blanch the green beans: Refill the pot with water and bring it to a boil. Prepare a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water to stop the cooking process. After 1 minute, drain and place on a kitchen towel to dry.
Combine the salad: Add the blanched green beans, corn kernels, and sliced red onion to the bowl with the potatoes. Toss everything together. Season to taste with more salt and pepper, if desired. Transfer to a serving platter.
Prepare the drizzle: In a small bowl, mix the Vegan Sour Cream with about 2 tablespoons water until it reaches a drizzleable consistency. Drizzle over the salad.
Garnish and serve: Sprinkle the salad with chopped chives and red pepper flakes. Taste and adjust seasoning if needed. Serve immediately or chill for later.

Perfect Pairings: Serving Suggestions

This Vegan Potato Salad shines as a side dish for summer barbecues or picnics. Pair it with grilled veggie skewers, a hearty lentil burger, or a fresh garden salad for a complete meal. It also makes a great addition to a potluck spread—just double the recipe to feed a crowd!

Customize It: Recipe Variations

Feel free to get creative with this versatile dish! Swap the green beans for asparagus or snap peas, or add diced avocado for extra creaminess. For a smoky twist, toss in a pinch of smoked paprika or a handful of chopped sun-dried tomatoes. If you’re not a fan of spice, skip the red pepper flakes and add a sprinkle of dill instead.

Make It Ahead: Storage Tips

This salad can be made up to a day in advance—just store it in an airtight container in the fridge. If the potatoes soak up the dressing, drizzle a little extra olive oil and lemon juice before serving. Avoid freezing, as the texture of the potatoes and green beans may change.

Quick Tips: Time-Saving Hacks

To save time, use pre-washed baby potatoes and skip the chopping. You can also use frozen green beans instead of fresh—just blanch them for 1 minute instead of 2. For an even quicker version, substitute the Vegan Sour Cream drizzle with a store-bought vegan ranch dressing.

Essential Tools: Equipment Guidance

You’ll need a large pot for boiling the potatoes and green beans, a mixing bowl for the dressing, and a sharp knife for slicing the onion. A grater for the garlic and a whisk for the dressing will also come in handy. Don’t forget a colander for draining and a kitchen towel for drying the green beans!