clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Vegan Mayo-Free Potato Salad -

Creamy Vegan Mayo-Free Potato Salad

  • Author: Brittany at
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 4 cups 1x
  • Category: side dish
  • Cuisine: vegan


Good ol’ potato salad is a quintessential summer salad and a staple at barbeques and potlucks. This creamy vegan potato salad is made without mayo! 30 minutes of active cooking time. Makes 4 cups.


  • 1 - 1.5lb bag of The Little Potato Company’s Blushing Belle Creamer potatoes
  • ½ cup/125ml Coconut milk (full-fat)
  • 1/3 cup/80ml Nutritional yeast flakes
  • ¼ cup/62.5 ml Canola oil (or other neutral-tasting vegetable oil)
  • 3 tbsp/45 ml Dill pickle juice (or 2 tbsp white vinegar)
  • 1 tbsp/15ml Granulated sugar (evaporated cane sugar)
  • 1 tsp/5ml Hot mustard
  • 1 ½ tsp/7.5ml Sea salt, plus more to taste
  • Black pepper, to taste
  • ¼ cup/62.5 ml Chopped fresh dill
  • ¼ cup/62.5ml Thin-sliced celery (approx. 1 rib celery)
  • ¼ cup/62.5 ml Grated carrot (approx. 1 medium carrot)
  • ¼ cup/62.5 ml Chopped green onion (approx. 4-5 shoots)
  • 2-3 tbsp/30-45ml minced shallot (soaked in salt water) (approx. 1 small shallot)
  • 2 tbsp/30ml Chopped dill pickle (approx. 1 large pickle)


  1. Begin cooking the potatoes while you prep the vegetables and the dressing. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15-20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
  2. While the potatoes are cooking, combine coconut milk, nutritional yeast, canola oil, pickle juice, sugar, hot mustard, sea salt, and black pepper. Mix vigorously and set aside. Prepare the dill, celery, carrot, green onion, shallot, and pickle.
  3. Once the potatoes are just cool enough to handle, halve them and transfer them to a large bowl. (Refer to recipe notes for tips on changing the texture of the potato salad)
  4. Cover the warm potatoes with dressing and add all of the chopped vegetables. Mix roughly and thoroughly to the help break up the potatoes and thicken the dressing.
  5. Refrigerate for at least 2 hours (until thoroughly chilled – overnight is best so there’s plenty of time for the dressing to thicken.)
  6. Mix well, taste and adjust seasoning to suit your preferences.


Depending on your personal preferences, it's easy to adjust the texture of this potato salad. I coarsely mashed the halved potatoes for a thick salad with different-sized chunky pieces of potato. For a more evenly textured potato salad, dice 2/3 of the warm potatoes and thoroughly mash the remaining potatoes. If you prefer a mashed potato salad, fully mash the potatoes.