Classic Vegan Potato Salad

This Classic Potato Salad has a simple vegan twist that will ensure it’s still welcome at Christmas dinner and parties. This salad is simple, easy to do, and a guaranteed hit amongst vegans and non-vegans alike. It can be a side or a main meal if you’re feeling lazy.

Potato salad is a staple at my families Christmas dinner and always the first to be eaten. After my sister and I went vegan, the first Christmas was a tricky. Not all the family was on board with veganising a few of the favourites but we were determined to prove them wrong. So along with an amazing pancake recipe for breakfast (which you can check out here) and this potato salad we were able to assure them that Christmas wasn’t going anywhere just because of a few vegan swaps. Now this salad is requested at every gathering (and it’s still the first to go).

With this recipe you can’t skip out of the lemon juice, it’s key to adding the acidity that brings out the creaminess of the dish.

If you have a favourite vegan mayo brand go with that one but I have to recommend ‘Follow Your Heart’. It’s my favourite vegan mayo because it toes a really interesting taste line between mayonnaise and sour cream. My mum has fully swapped out mayo and sour cream for it (and she’s not even vegan). Another great brand is _____

If you like this recipe, check out some of my main meals:

If you make this recipe (or any of my others), head over to Instagram and tag me at @plantfueledtucker.

Classic Potato Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

A vegan twist on a Classic Potato Salad.

If you can’t get your hands on brushed feel free to use your favourite potato instead.


  • 6-8 medium brushed potatos
  • 1 cup vegan mayonnaise
  • 1/4 cup lemon juice
  • 2 tbsp diced fresh chives (optional: dried)
  • 1 cup chopped spring onions


Step 1: Peel, roughly chop, and wash the potatoes.

Step 2: Place the potatoes in a medium pot and fill with water until the potatoes are completely submerged. Place on the stove on a high heat for 30 mins.

Step 3: Thoroughly mix the vegan mayonnaise and lemon juice together until it reaches a smooth consistency.

Step 4: Check if the potatoes are cooked by piercing with a fork. They will be done when the fork goes through easily.

Step 5: Drain the potatoes, and place in a mixing bowl. Combine with the mayo and lemon mixture, chives and spring onions (reserving a few pieces for garnish).


Calories: 349   Fat: 11.7g    Protein: 8g    Fiber: 8.9g     Calcium: 3.6% rdi    Iron: 15.9% rdi    Vitamin C: 124% rdi

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