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    Home Β» Recipes Β» Zingy Vegan Potato Salad (Mayo-Free)

    Zingy Vegan Potato Salad (Mayo-Free)

    Aug 14, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 6 Comments

    34 shares
    Jump to Recipe >
    Vegan Baby Potato Salad Mayo-Free Recipe Pin

    This vibrant vegan potato salad is just asking for a place on the table at your next barbecue or summer meal. Featuring creamy spuds, fresh herbs, and a tangy lemon-mustard dressing, it's a delicious side dish that's both dairy-free and gluten-free.

    Vegan Potato Salad with Mayo-Free Lemon Mustard Dressing

    If you're wanting to prepare this ahead of time, simply leave out the parsley and spring onions until you're ready to serve. To bulk it out as a meal, try adding ingredients such as beans, chickpeas, tempeh, or tofu.

    Want more vegan potato recipes in your life? Check out these vegan scalloped potatoes (dauphinoise), crispy roast potatoes, and vegan potato pancakes.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Why I love it πŸ’š
    • Dairy-free 🌱
    • Test notes πŸ“
    • Potatoes πŸ₯”
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • More ideas πŸ’‘
    • Recipe πŸ‘¨β€πŸ³

    Why you'll love this potato salad

    • It can be ready in less than 20 minutes
    • It's a vibrant and flavourful way to treat the humble spud
    • You can use leftovers with other meals as it keeps well in the fridge
    • This recipe is free from mayo, making it a great one for those who don't like the ingredient
    Vegan Baby Potato Salad with Capers and Pine Nuts

    Making potato salad dairy-free

    There are a couple of ways to make a potato salad dairy-free without compromising on flavour or texture:

    1. Use a plant-based mayonnaise in place of the traditional dairy mayonnaise (either shop-bought or homemade).
    2. Make a mayo-free dressing using ingredients such as lemon, Dijon mustard, and olive oil.

    This recipe shows you how to make your own simple mayo-free dressing, but you could use virtually any vegan salad dressing and mix this through the cooked potatoes.

    Recipe testing notes

    • Don't peel: Leaving the skin on your baby potatoes will help to prevent excess water absorption, although you may need to chop some of them in half if they're significantly larger than the others.
    • Don't overcook: The potatoes should be tender but not falling apart. You can test this with a fork or sharp knife, or by removing one and cutting in half to see.
    • Mix gently: Use a spoon to gently mix the potatoes with the other ingredients, being careful not to mash them. Not overcooking the potatoes will also help here.

    Which potatoes are best for salad?

    The best potatoes for a salad are those that will hold their shape and not become mushy. These include baby (new) potatoes and waxy varieties such as Charlotte, Jersey Royal, or fingerling potatoes.

    I'd avoid floury varieties such as Maris Piper or Russet potatoes, which are better suited to the likes of mashed potatoes, crispy roast potatoes, or leek and potato soup.

    Fresh Baby New Potatoes in Bowl

    What you'll need

    To make these delicious dairy-free spuds, you'll need:

    • Baby potatoes a.k.a. new potatoes (or another waxy variety)
    • Lemon, Dijon mustard, and olive oil to make the mayo-free dressing
    • Parsley and spring onions for freshness and colour
    • Capers and toasted pine nuts as optional extras (but highly recommended)
    List of Ingredients to Make Vegan Potato Salad Dairy-Free

    How to make vegan potato salad

    If there are any particularly large potatoes, cut these in half to better match the size of the others.

    Put the potatoes in a pan of water, add a little salt, bring to the boil, and simmer for 10-12 minutes or until just tender but not falling apart.

    Recipe Process Shot – Adding Potatoes to Pan with Salted Water

    While the potatoes are cooking, prepare the dressing. To a small bowl, add the olive oil, Dijon mustard, lemon zest, and lemon juice.

    Whisk gently until everything is combined and you have a smooth emulsion. Season with salt and pepper.

    Note: If not including the capers, feel free to add a touch more lemon and mustard to the dressing.

    Recipe Process Shot – Making No-Mayo Dressing in Jug

    Drain the potatoes into a colander and allow to steam-dry for a couple of minutes, before tipping into a large bowl while still warm.

    Recipe Process Shot – Draining Cooked Potatoes in Colander

    Add the dressing and mix gently to combine, being careful not to break the potatoes apart.

    Recipe Process Shot – Combining Cooked Potatoes and Dressing in Bowl

    Add the parsley, spring onions, capers, and toasted pine nuts and give everything another mix.

    Season to taste, adding a little extra lemon juice if necessary, and serve.

    Recipe Process Shot – Adding Parsley, Spring Onions, Capers, and Pine Nuts

    Serving suggestions

    This zingy potato salad is a versatile side dish and great as part of a barbecue or summer meal. Enjoy it alongside grilled tofu skewers, teriyaki tofu steaks, miso baked tofu, black bean burgers, grilled asparagus, or grilled king oyster mushrooms.

    If you don't have pine nuts or want to add a little extra texture, try topping with cashew parmesan, super seed mix, or homemade tofu bacon bits.

    Dairy-Free Baby Potato Salad in Bowl

    Recipe FAQ

    Which protein sources could I add to make it a meal?

    Turn this into a meal by adding the likes of beans, chickpeas, roasted lentils, extra nuts and seeds, tempeh, seitan, or tofu (vegan pancetta is always a good shout).

    Is this recipe gluten-free?

    Yes, this recipe is completely gluten-free as written.

    Can I make the potato salad in advance?

    You can certainly make this a day or two in advance – I'd recommened waiting until serving to add the parsley and spring onions as this will keep them fresh.

    How long will it keep for?

    Store the baby potato salad in the fridge for up to four days.

    Variations and tips for vegan potato salad

    • Other veg: Mix things up by adding veg such as diced celery, pepper, or red onion.
    • Other herbs: Fresh herbs such as chives, dill, or basil would all be nice additions to the salad.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments πŸ‘‡

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan πŸŒΏ

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

    • Moroccan Couscous Feature
      Moroccan Couscous with Chickpeas and Roasted Veg
    • Grilled Tofu Skewers Recipe Feature
      Irresistible Grilled Tofu Skewers (Vegan Kebabs)
    • Vegan Bean Salad Feature
      Vegan Three-Bean Salad with Lemon, Mint and Parsley
    • Creamy Vegan Scalloped Potatoes Dauphinoise Feature
      Creamy Vegan Scalloped Potatoes (Dauphinoise)

    You can also check out my full list of vegan side dishes.

    Full recipe

    Dairy-Free Baby Potato Salad in Bowl

    Zingy Vegan Potato Salad (Mayo-Free)

    The Pesky Vegan
    This vibrant vegan potato salad combines creamy spuds, fresh herbs, and a tangy lemon-mustard dressing for a delicious summer side dish that's both dairy-free and gluten-free.
    5 from 2 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Gluten-free, Vegan
    Servings 6
    Calories 218 kcal

    Ingredients
     

    • 1.6 lb (750 g) baby potatoes (a.k.a. new potatoes)
    • 4 tablespoons extra-virgin olive oil
    • 1Β½ tablespoons vegan Dijon mustard (see notes)
    • Β½ lemon, zest and juice (plus more to taste)
    • Small handful fresh parsley, chopped
    • 3 spring onions, thinly sliced
    • 2 tablespoons capers (optional)
    • 3 tablespoons toasted pine nuts (optional)
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • If there are any particularly large potatoes, cut these in half to better match the size of the others.
    • Put the potatoes in a pan of water, add a little salt, bring to the boil, and simmer for 10-12 minutes or until just tender but not falling apart.
    • While the potatoes are cooking, prepare the dressing. To a small bowl, add the olive oil, Dijon mustard, lemon zest, and lemon juice. Whisk gently until everything is combined and you have a smooth emulsion. Season with salt and pepper.
      Note: If not including the capers, feel free to add a touch more lemon and mustard to the dressing.
    • Drain the potatoes into a colander and allow to steam-dry for a couple of minutes, before tipping into a large bowl while still warm. Add the dressing and mix gently to combine, being careful not to break the potatoes apart.
    • Add the parsley, spring onions, capers, and toasted pine nuts and give everything another mix. Season to taste, adding a little extra lemon juice if necessary, and serve.
      🌱 Serving suggestions >
      πŸ“Έ See recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Serving size: This should provide around 4-6 portions depending on what you serve it with.
    Toasting pine nuts: If including pine nuts, toast these for a few minutes in a dry pan on medium heat until starting to turn golden.
    Dijon mustard: This may or may not be strictly vegan depending on the white wine used, however I've noticed that several brands have labelled theirs as vegan.
    Gluten-free: This recipe is completely gluten-free as written.
    Make ahead: You can prepare this a day or two in advance and store in the fridge. To keep the parsley and spring onions fresh, don't add these until serving.
    Storage: This should keep well in the fridge for up to four days.
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 218kcalCarbohydrates: 24gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 222mgPotassium: 589mgFiber: 4gSugar: 2gVitamin A: 283IUVitamin C: 33mgCalcium: 29mgIron: 2mg
    Nutrition Facts
    Zingy Vegan Potato Salad (Mayo-Free)
    Amount Per Serving
    Calories 218 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 2g13%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 8g
    Sodium 222mg10%
    Potassium 589mg17%
    Carbohydrates 24g8%
    Fiber 4g17%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 283IU6%
    Vitamin C 33mg40%
    Calcium 29mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword dairy-free potato salad, new potato salad, vegan potato recipe, vegan side dish
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Lesley Linden

      July 16, 2024 at 12:56 pm

      5 stars
      Made this recipe (x5) for forty people for the AGM of the Pakenham Mill Trustees in Suffolk (along with a vegan mayo potato salad) and had loads of positive comments and plenty of requests for the recipe!

      Reply
      • The Pesky Vegan

        July 22, 2024 at 11:27 am

        Wow, talk about scaling up the recipe! Great to hear it went down well with everyone!

        Reply
    2. Deborah E McNeill

      August 15, 2023 at 2:49 pm

      This is a great recipe! The dressing is fresh and zingy. I love the capers and the pine nuts add a real yummy difference, though my daughter picked them out. LOL.

      Reply
      • The Pesky Vegan

        August 19, 2023 at 2:29 pm

        Can't please everyone, but glad you enjoyed it!

        Reply
        • Deborah E McNeill

          August 20, 2023 at 4:32 am

          5 stars
          Indeed, one can't please everyone, but a great recipe like this one and so many others of yours helps. And she is willing to try it again WITH the pine nuts, so there is hope!

          Reply
          • The Pesky Vegan

            August 22, 2023 at 2:59 pm

            Glad you find the recipes helpful – fingers crossed for future attempts!

            Reply

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