Boiled Potatoes Vegan Recipe

This easy vegan potato salad is the stuff of side dish dreams! Tender potatoes are coated in a creamy dressing with the perfect blend of herbs and seasonings. What really makes this potato salad sing is the addition of chopped dill pickle, fresh dill, tangy apple cider vinegar, and the crisp bites of celery and red onion. Serve this and it will get gobbled up in no time!

Now I know some people love mayonnaise on their potato salad, and others are strickly the no mayo type. While I'm a fan of vegan mayonnaise in this recipe, I also include two options for mayo free versions, including an oil-free version. Creamy easy vegan potato salad for everyone!

Not only is this vegan potato salad completely scrumptious, but you can make it ahead of time, and stored in the fridge for up to 3 - 4 days. This makes it super convenient for meal prep.

The Best Vegan Potato Salad You'll Ever Eat

Add the potatoes in a large pot and cover with water. Bring to a boil, and continue to cook for 5 - 10 minutes until potatoes are fork-tender. Drain and let cool. Rinsing with cool water will help the potatoes cool faster.

*A note on potato peels, I like to leave the potato peels on for convenience, texture, and colour, but if you prefer you are welcome to peel the potatoes first.

In a large bowl, mix together the mayonnaise, pickles, vinegar, mustard, celery seed, dill, salt, and pepper. Add the cooled potatoes along with the celery and red onion and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving.

Amazing Vegan Potato Recipes

*For a lower fat or oil-free version, sub the mayonnaise for 1 cup plain plant-based yogurt or 1 cup of my vegan sour cream recipe from Fuss-Free Vegan (page 207).

Serve the vegan potato salad fresh or cover and store in the fridge for 3 - 4 days. This salad is the perfect hearty side dish to any meal! I love it paired with my seitan steaks, cauliflower steaks, seitan tenders, almond and rosemary crusted tofu, seitan sausages, or crispy lemon tofu.

Yes you can. To freeze, store in the freezer in an air-tight container. Although take special care in thawing as it can end up with a different consistency and become mushy. Be sure to thaw the potato salad over time in your refrigerator and not to thaw at room temperature or in the microwave.

Cheesy Boiled Baby Potatoes In A Skillet

Try any of my backyard BBQ favourites such as my Seitan Burgers,   Sausages, Seitan Chicken Tenders, or game day foods like my Crispy Buffalo Cauliflower Wings or my Seitan Bites (wings).

Tender potatoes are coated in a creamy dreamy dressing with the perfect blend of herbs and seasonings. Easy to make and can be made ahead of time so it's perfect for meal prep, BBQ's, and potlucks.

Vegan Mayonnaise: for a lower fat or oil-free version, sub the mayonnaise for 1 cup plain non-dairy yogurt or 1 cup of my vegan sour cream recipe from Fuss-Free Vegan (page 207).

Healthy Mashed Potatoes (without Butter Or Olive Oil!)

Potato peels: I like to leave the potato peels on for convenience, texture, and colour, but if you prefer you are welcome to peel the potatoes first. 

Egg flavor: traditional potato salad often contains hard boiled eggs. While I don't miss this flavor in this vegan potato salad, if you would like to add it, simply sub some of the salt with black salt (also called kala namak) which has an eggy taste.

Serving: 1 (recipe makes 8 servings) | Calories: 288 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 2 g | Sodium: 495 mg | Potassium: 753 mg | Fiber: 5 g | Sugar: 1 g | Vitamin A: 75 IU | Vitamin C: 20 mg | Calcium: 68 mg | Iron: 6 mgThis Vegan Potato Salad is so yummy and makes the perfect side dish during the summer. Served cold, it's flavored by scallions and fresh dill, which give it an earthy, herbaceous taste that's just what you want on a hot day. It's light, too, using only some olive oil rather than a creamier sauce.

Easy Vegan Potato Salad • It Doesn't Taste Like Chicken

This is an easy recipe to make and also easy to tweak. Use what you have on hand or what best fits your preferences as far as herbs, add-ins, and even the potato type. This simple dish stores really well, so you can make it ahead of time if you are in charge of bringing a side dish to a get-together, or just have a busy day. Now let's talk about the basic ingredients needed to make this Vegan Potato Salad.

1. Place the potatoes into a large stockpot. Fill the pot with water until it is 1 inch over the top of the potatoes and then add a generous amount of salt. Bring the pot to a boil and cook the potatoes for 15-17 minutes, until fork tender. Let them cool.

3. Place the potato pieces into a large mixing bowl and add the olive oil, scallions, dill, salt, and pepper. Stir gently to combine. Serve.

Smashed Red Potatoes With Cabbage Recipe

Store any leftovers of this Vegan Potato Salad in an airtight container in the refrigerator. It will last for up to 5 days. Unfortunately, I don't recommend freezing it because when the potatoes thaw, they become soggy and mushy.

I hope you love this flavorful and simple Vegan Potato Salad as much as we do. It's perfect for meals at home or serving to friends and family at picnics and summer parties.

This Vegan Potato Salad is tender and delicious, made with herbs and seasonings that add tons of fresh flavor. This recipe is so easy, and it's a great cold dish to serve during the warmer months.

Vegan Deviled Egg Potatoes

How to Store Store any leftovers of this Vegan Potato Salad in an airtight container in the refrigerator. It will last for up to 5 days. Unfortunately, I don't recommend freezing it because when the potatoes thaw, they become soggy and mushy. Add-ins and Substitutes

Calories: 307 kcal | Carbohydrates: 51 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Sodium: 262 mg | Potassium: 1276 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 585 IU | Vitamin C: 63 mg | Calcium: 57 mg | Iron: 3 mgLooking for a quick and simple side dish with a wow factor then you will love this buttery boiled potatoes recipe. Boiled baby potatoes tossed in butter, parmesan cheese, fresh parsley, dill, and chives.

It is delicious and flavourful, serve it warm or cold along with your choice for mains like this air fryer steak, instant pot meatloaf, slow-cooked lamb shoulder, or roast chicken.

Low Fat Crispy Potatoes

Ever wondered if you can make other delicious side dishes with boiled potato other than mash. The short answer is yes. You can eat boiled potatoes as it is and today, I will be sharing with you how to cook and turn it into something everyone would be raving about in simple steps.

This buttery potato recipe is about to be your favourite side dish and would be perfect with my 15 minutes stove top garlic butter chicken bites.

Baby potatoes: any all rounder or waxy potatoes such as Charlotte, king Edward, Maris piper, white potatoes, Yukon gold or russets are great for boiling as they are able to hold their shape.

Vegan Chickpea + Broccoli Mashed Potato Buddha Bowl

Fresh herbs: I used a combination of parsley, chives and dill. You can use any of these herbs individually if desired. I don’t recommend using dried herbs for this recipe, they wouldn’t hit the right spot the same way as the fresh one would.

Butter: I recommend you use unsalted butter as you would be boiling the potatoes with salt, you don’t want to go overboard on the sodium.

Boil: Fill a large pot with cold water and place on medium-high heat, add salt and stir to combine. Transfer the potatoes into the cold water making sure it is fully submerged and bring the water to a rapid boil for about 5 minutes. Reduce the heat to simmer for another 10 to 15 minutes until the potatoes are done and fork-tender. You can also pierce the potato with a knife and if it doesn’t resist then it is done.

Vegan Deviled Potatoes • It Doesn't Taste Like Chicken

Drain the potatoes in a colander and return the pot to the stove. I cut mine into halves so that the potatoes can absorb the buttery flavours.

Make the buttery herb sauce: add butter to the hot pan to melt, then add finely chopped parsley, dill, and chives, stir to combine, and cook on low heat for about a minute. Keep an eye so it doesn’t burn, just cook until fragrant.

This will vary depending on the sizes of the potatoes you are cooking. Smaller sized potatoes will typically boil under 20 minutes while large potatoes may take about 30 minutes to boil. Ensure not to overcook the spuds so it doesn’t become water logged.

Easy Boiled Potato Recipes You Can Make At Home

Yes, you can but the best way of doing this is by flash freezing the cooked potatoes so they stick or clump together. Arrange the cooked spud on a lined