Vegan Potato Salad

Vegan Potato Salad Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 35 minutes


For the Potatoes:

10 Medium Potatoes (4 and 1/2 pounds/2 kilograms raw unpeeled weight)

1 Tbsp Olive Oil

1/8 tsp Salt

1/8 tsp Ground Black Pepper

For the Onions/Garlic:

1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1 tsp Olive Oil

2 Tbsp Soy Sauce

2 Tbsp Maple Syrup

1 tsp Dried Rosemary

1/8 tsp Liquid Smoke

For the Mayonnaise/Topping:

1 cup Vegan Mayonnaise (240g)

1 and 1/2 Tbsp Dijon Mustard

1 and 1/2 Tbsp Distilled White Vinegar

1/4 cup Chopped Chives


1Preheat the oven to 390°F (200°C)

2Peel and chop the potatoes and then add to a bowl with the olive oil and a sprinkle of salt and pepper and toss together until lightly coated in the oil. Place onto a parchment lined baking tray and bake in the oven at 390°F for 35 minutes until perfectly roasted. Remove from the oven and leave to cool.

3While the potatoes are roasting, chop the onion and add to a frying pan with the garlic and olive oil. Add the soy sauce, maple syrup, dried rosemary and liquid smoke. Fry until the onions are soft and the sauce is sticky. Remove from heat and set aside.

4Add the mayonnaise, dijon mustard and white vinegar to a bowl and whisk together. Add in the onions and chopped chives.

5Add in the roasted potatoes and gently fold together, taking care not to break up the potatoes.

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