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Bowl of vegan potato salad on a serving tray.

Best Vegan Potato Salad without eggs!

Prep Time: 18 minutes
Cook Time: 18 minutes
Total Time: 36 minutes
Servings: 4 people
Author: Tracy Halasz


  • 5 cups potatoes, cooked & cubed
  • 5-6 green onions, sliced
  • 8 radishes, dice or thin slices
  • ½ - ¾ cup carrots, grated
  • ½ cup cucumber, finely chopped
  • ½ - ¾ cup green pepper, chopped
  • ½ cup celery, chopped
  • S&P (to taste)
  • ½ cup Vegenaise (or other vegan mayo)
  • 2 tablespoons dijon mustard
  • 1-2 teaspoons creamy horseradish (to taste)
  • ½ teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill, minced
  • handful dill, parsley or basil, chopped (for garnish)


  • Boil whole baby new potatoes (I don't peel them) in a medium-large pan (big enough so the potatoes have room to move around).
  • Bring the salted water to a boil then carefully add the potatoes, bring the water back to a boil and then turn the heat down to medium (maintain a soft rolling boil) until the potatoes are fork-tender but firm (8-18 minutes depending on size and temperature).

Preparing the Vegetables

  • While the potatoes are cooking, slice, chop, dice, cube, and grate veggies as indicated above.
    The ratio of veggies to potatoes is completely personal so add more or less to your family's personal preference.
  • Pro Tip: Grandma says about potato salad consistency: ' the salad should be moist and hold together but not be sloppy'.
  • Potatoes: After the potatoes are cooked, drain the water and cut them into bite size cubes. Place cooled, cubed, potatoes in a large bowl, add all other prepared veggies. Season with S&P to taste.
  • In a smaller bowl stir together the dressing ingredients (Vegenaise, mustard, horseradish, paprika, lemon juice, and dill). Pour over potato mixture, stir to incorporate.
  • Garnish with radish slices, fresh dill, parsley or basil, and a sprinkle of paprika.
  • Cover and chill in refrigerator until ready to serve.