Best Vegan Potato Salad (Creamy & Easy)
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Cook15 min
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Total35 min
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Servings4
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When I make a vegan potato salad, I skip the mayo and use a simple mustard-based dressing with olive oil and vinegar instead. The mustard helps the oil and vinegar mix together into something smooth and coating. The vinegar adds brightness, while the oil delivers richness. This approach gives you creaminess without heaviness, so the fresh vegetables – like crisp cucumbers and tender green beans – stand out instead of getting buried under thick mayo.
Why Potatoes and Beans Matter
This vegan potato salad combines tender potatoes and crisp green beans with a tangy mustard vinaigrette, creating a satisfying side dish that celebrates whole vegetables and bold flavors. The recipe brings together earthy root vegetables, fresh herbs, and a well-balanced dressing that makes this salad great for warm weather gatherings or as a complement to any meal.
Ingredients:
Best Vegan Potato Salad (Creamy & Easy)
by veganpreps.com
Ingredients
- 4 small red-skinned potatoes (about 1 lb total), quartered
- 1 1/2 cups haricot verts (French green beans), trimmed and cut into 1-inch pieces
- 2 tablespoons whole-grain mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon agave nectar (or maple syrup)
- 3 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
- 1 small leek, white part only, halved lengthwise and thinly sliced
- 3 stalks celery, diced
- 1/2 cucumber, seeded and diced
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1Place potatoes in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook 10 minutes, then add the haricot verts and cook 4-5 minutes more until potatoes are fork-tender and beans are crisp-tender. Drain and rinse briefly under cold water to stop cooking.
- 2In a large bowl, whisk together mustard, red wine vinegar, olive oil, agave, salt, and pepper until emulsified.
- 3Add the warm potatoes and green beans to the dressing and toss gently — they absorb the dressing better while still warm.
- 4Add leek, celery, cucumber, dill, and chives. Toss everything together until evenly coated.
- 5Taste and adjust salt and vinegar as needed. Serve at room temperature or refrigerate at least 30 minutes before serving for best flavor.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I’d grab firm red potatoes without soft spots or sprouting, since they hold their shape better when cooking. Haricot Verts, also known as French green beans, have a more delicate texture than standard green beans and cook fast. Fresh dill gives a brighter flavor than dried dill, so adjust how much you use if you’re swapping one for the other. The agave adds a little sweetness to balance the vinegar’s tang, though you can use maple syrup instead. Make sure all your vegetables are fresh and stored properly so they stay crisp and flavorful in the finished salad.
Boil Potatoes Until Tender
To begin preparing this vegan potato salad, bring a medium pot of water to a boil. Once the water is at a rolling boil, add 4 small red skin potatoes that have been quartered, along with salt to taste. The potatoes should cook until they are tender, which typically takes about 10 minutes. You’ll know they’re ready when a fork easily pierces the flesh without resistance.
Once the potatoes have reached the desired tenderness, add 1.5 cups of Haricot Verts that have been trimmed and sliced into 1-inch pieces to the pot. These delicate green beans only need to boil for an additional 30 seconds to keep their crisp texture while heating through. Immediately after this brief cooking time, drain both the potatoes and green beans in a colander and set them aside to cool slightly.
While the vegetables are cooking and cooling, prepare the remaining components. Whisk together 2 tablespoons of whole grain mustard, 2 tablespoons of red wine vinegar, 1 tablespoon of olive oil, and 0.5 teaspoons of agave in a small bowl to create the dressing. In a separate large skillet, sauté 3 tablespoons of dried dill (or 0.25 cups of fresh dill) with the remaining 1 tablespoon of olive oil over medium-high heat, then add 1 small leek (white part only, chopped) and cook until golden, about 5 minutes.
Try Different Fresh Herbs
Experimenting with fresh herbs lets you customize this vegan potato salad to match your taste preferences and what you’ve got on hand. I’ve used dill in this recipe because it pairs beautifully with potatoes and vinegar, but you can swap it for tarragon, chives, or parsley. Fresh herbs add brightness that dried versions can’t match. If you’re using fresh herbs instead of dried dill, use three times the amount – fresh herbs are milder. Chop them just before mixing to preserve their flavor. You’ll notice how different herbs completely change the salad’s character.
Pairs Well With Grilled Tofu
Round out your vegan potato salad with a protein-packed side of grilled tofu. Pressing the tofu first removes excess moisture, which helps it soak up marinades better and develop a satisfying crispy exterior. Storing the grilled tofu alongside your potato salad in glass meal prep containers* keeps both components fresh and ready for easy meals throughout the week.
Final Thoughts
This vegan potato salad gives you a complete meal when you pair it with grilled tofu, but the best part is that you can add to it in so many ways. You might toss in some chickpeas for extra protein, or add roasted vegetables like bell peppers and zucchini. Fresh herbs work great too – try basil or parsley alongside the dill. The mustard vinaigrette won’t overpower any additions you make, so you’ve got flexibility here. I love making a big batch on Sunday and eating it throughout the week because it tastes even better as flavors blend together.
