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    Home » Side dishes

    Creamy Vegan Potato Salad with Dijon Mustard [no mayo!]

    By Emmeline Kemperyd on June 20, 2021, updated July 4, 2020 - 10 Comments

    Total time: 55 minutes minutes
    Prep time: 30 minutes minutes
    5 from 7 votes
    Jump to Recipe

    Try the best easy, homemade Vegan Potato Salad! Without mayo, eggs or any dairy products it's made creamy the traditional French way with a Dijon mustard dressing - which makes it naturally vegan, gluten free and dairy free.

    side view of french potato salad with parsley and capers
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    Jump to:
    • Why you will love this recipe
    • What you need to make it
    • How to make it
    • Recipe FAQ
    • What to serve with Vegan Potato Salad
    • More quick & easy summer salads
    • Recipe
    • Reviews

    This creamy potato salad is a staple in my house come summertime. So easy to make and loaded with flavor, and the perfect side dish for any barbecue or picnic. Since it's vegan it's also so easy to serve to a crowd - almost anyone can eat it, no matter their dietary restrictions.

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    Why you will love this recipe

    • It's quick and all done in under 1 hour - including cooking the potatoes!
    • Super easy recipe with just a few simple steps
    • Deliciously creamy without mayo or any dairy products
    • The best vinaigrette with the perfect balance of spicy, creamy & acidic
    • A nice spicy kick from a good dose of Dijon mustard
    • Great texture from capers & shallots
    • Allergy & diet friendly - healthy, vegan, gluten free and dairy free

    What you need to make it

    ingredients for vegan potato salad
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Ingredient notes & substitutions

    • Shallots: can be swapped for red onion
    • Potatoes: you can use new potatoes but I prefer regular, firmer, potatoes as they keep together better in the salad
    • Mini capers add great taste & crunch, but can be skipped
    • Vegetable oil should have a neutral taste, so no olive oil for this recipe
    • Red wine vinegar: you can also use white wine vinegar or apple cider vinegar

    How to make it

    collage showing how to make vegan potato salad
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Chop the shallots as small as possible and place in a bowl large enough to hold all the salad
    2. Cut the potatoes into bite-size pieces - optional to peel them before, I usually don't - and place them in the bowl with the shallots
    3. Bring out a jar with a lid and add all the ingredients for the vinaigrette
    4. Close the lid tightly and shake the jar vigorously, until everything is well combined and creamy. Taste test and adjust seasoning as desired.
    collage showing how to make vegan potato salad
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.
    1. Pour the vinaigrette over the potatoes and shallots - start with half, mix, and then pour the remaining vinaigrette and mix again
    2. Mix well
    3. Add capers and mix again
    4. Add parsley and mix, then top with some more parsley and - if possible - refrigerate for 20 minutes to let the flavors deepen
    mixing together a potato salad with a knife and spoon
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Tips & tricks

    • Don't overcook the potatoes or they might fall apart
    • Chop your shallots really well to avoid biting into a big piece of onion
    • Always taste the vinaigrette before adding to the salad, and adjust to taste
    • If you don't like a spicy kick - add half the Dijon mustard first, shake and taste test, and add more as desired
    • Allow to rest before serving to allow the flavors to deepen
    • Store leftovers in the fridge in an airtight container, it will be good for 4-5 days
    • Make ahead: You can make this salad up to 2 days before serving, and it will just get more flavorful. Use firm potatoes (not new potatoes) so they don't disintegrate, and save half the vinaigrette to add just before serving.
    taking a bite of french potato salad
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Recipe FAQ

    How long does potato salad last?

    This vegan potato salad is good for at least 4 days when stored in the fridge in an airtight container.

    How much potato salad do I need per person?

    This varies with how many other side dishes or buffet dishes you are serving. The weights below refer to raw potatoes.

    As a side dish alone: 3 potatoes or â…“ lb (150 g) per person
    As a side dish with 1 or more other sides: 2 potatoes or â…• lb (90 g) per person
    As part of a smaller buffet: 2 potatoes or â…• lb (90 g) per person
    As part of a larger buffet: 1 potato or 1/10 lb (45 g) per person

    Is potato salad gluten free?

    This vegan potato salad is naturally gluten free.

    What to serve with Vegan Potato Salad

    This vegan potato salad is a great choice for any barbecue, picnic or potluck. Here are some of my favorite dishes to serve alongside it:

    • Grilled chicken
    • Cold cuts
    • Steak
    • Halloumi Portobello Burgers
    • Crispy Chicken Drumsticks
    • Duck Breasts
    side view of french potato salad with parsley and capers
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    More quick & easy summer salads

    Like quick & easy summer salads, like this vegan potato salad? Then I think you will love these!

    • Caulislaw
    • Shopska Salad
    • Avocado Mango Salad
    • Arugula Sun-Dried Tomato Salad with Honey Lemon Vinaigrette

    Did you love this recipe? Rate it five stars!
    ...and let me know what you loved about it in the comments.

    Recipe

    side view of french potato salad with parsley and capers

    Creamy French Potato Salad

    5 from 7 votes
    Print Pin Rate
    Course: Buffet, Potluck, Side Dish, Smörgåsbord
    Cuisine: French
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Servings: 4
    Calories: 198kcal
    Prep time: 30 minutes mins
    Cook time: 5 minutes mins
    Cooling time 20 minutes minutes
    Total time: 55 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • 1 lb potatoes boiled and chopped in bite-size pieces, peeling optional
    • 2 shallots finely chopped
    • 2 tablespoon small capers
    • 2 tablespoon parsley chopped

    Dijon Mustard Vinaigrette

    • 1 tablespoon Dijon mustard
    • 1 tablespoon red wine vinegar
    • 3 tablespoon vegetable oil
    • 1 tablespoon cold water
    • ½ teaspoon salt
    • ¼ teaspoon fresh ground black pepper

    To serve

    • parsley chopped
    US Customary - Metric

    Instructions

    • Boil the potatoes until fork tender and let them cool down completely, or almost entirely.
      1 lb potatoes
    • Place chopped shallots and potatoes in a large bowl.
      2 shallots
    • Make the vinaigrette by placing all ingredients for it in a jar. Close the lid tightly and shake the jar until everything is well mixed. Taste test, and adjust seasoning as needed.
      1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 3 tablespoon vegetable oil, 1 tablespoon cold water, ½ teaspoon salt, ¼ teaspoon fresh ground black pepper
    • Pour half of the vinaigrette over the potatoes and shallots and mix well. Then pour over the remaining half and mix again.
    • Add capers and chopped parsley and mix again.
      2 tablespoon small capers, 2 tablespoon parsley
    • Top with more parsley, then - if you have the time - place it covered in the refrigerator for 20 minutes or more before serving.
      parsley

    Equipment (may contain affiliate links)

    • Measuring spoons*
    • Kitchen knife*
    • Chopping board*
    • Mixing bowl*

    Video

    Notes

    Ingredient notes & substitutions

    • Shallots: can be swapped for red onion
    • Potatoes: you can use new potatoes but I prefer regular, firmer, potatoes as they keep together better in the salad
    • Mini capers add great taste & crunch, but can be skipped
    • Vegetable oil should have a neutral taste, so no olive oil for this recipe
    • Red wine vinegar: you can also use white wine vinegar or apple cider vinegar
     

    Tips & tricks

    • Don't overcook the potatoes or they might fall apart
    • Chop your shallots really well to avoid biting into a big piece of onion
    • Always taste the vinaigrette before adding to the salad, and adjust to taste
    • If you don't like a spicy kick - add half the Dijon mustard first, shake and taste test, and add more as desired
    • Allow to rest before serving to allow the flavors to deepen
    • Store leftovers in the fridge in an airtight container, it will be good for 4-5 days
    • Make ahead: You can make this salad up to 2 days before serving, and it will just get more flavorful. Use firm potatoes (not new potatoes) so they don't disintegrate, and save half the vinaigrette to add just before serving.
     

    How much potato salad do I need per person?

    Weights below are for raw potatoes.
    As a side dish alone: 3 potatoes or â…“ lb (150 g) per person
    As a side dish with 1 or more other sides: 2 potatoes or â…• lb (90 g) per person
    As part of a smaller buffet: 2 potatoes or â…• lb (90 g) per person
    As part of a larger buffet: 1 potato or 1/10 lb (45 g) per person
     
    Nutritional information assumes all vinaigrette is consumed.
     

    Nutrition

    Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 463mg | Potassium: 579mg | Fiber: 3g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 28.1mg | Calcium: 22mg | Iron: 1.4mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has 20+ years experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, and The Feed Feed, among others.

    Reader Interactions

    Comments

    1. Jen

      August 20, 2019 at 6:09 pm

      5 stars
      This is the perfect side dish to bring to any potluck or BBQ. It's so good!

      Reply
      • Emmeline Kemperyd

        August 21, 2019 at 2:16 pm

        Thank you Jen! Happy you liked it! 😀

        Reply
    2. Iryna

      August 20, 2019 at 6:02 pm

      5 stars
      I love good potato salad and this one looks delicious! Good to see there's no mayo and I love the addition of capers.

      Reply
      • Emmeline Kemperyd

        August 21, 2019 at 2:17 pm

        Thank you Iryna! Those capers make all the difference!

        Reply
    3. Liz

      August 20, 2019 at 5:30 pm

      5 stars
      I'm usually not a fan of potato salad because I don't like mayo but this is my kind of recipe!! Love that it's not heavy and it's such a great way to use potatoes!

      Reply
      • Emmeline Kemperyd

        August 21, 2019 at 2:17 pm

        Same here, Liz! Never mayo potato salad for me... Thanks for commenting!

        Reply
    4. Sapana

      August 20, 2019 at 5:16 pm

      5 stars
      This is so delicious and easy to make!! My family loved it!

      Reply
      • Emmeline Kemperyd

        August 21, 2019 at 2:18 pm

        Thank you Sapana!

        Reply
    5. Traci

      August 20, 2019 at 5:12 pm

      5 stars
      Absolutely gorgeous recipe and a must-have for any summer event! Thanks for sharing this!

      Reply
      • Emmeline Kemperyd

        August 21, 2019 at 2:18 pm

        Thank you Traci!

        Reply
    5 from 7 votes (2 ratings without comment)

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