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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.
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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.
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
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
- Chop the shallots as small as possible and place in a bowl large enough to hold all the salad
- 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
- Bring out a jar with a lid and add all the ingredients for the vinaigrette
- Close the lid tightly and shake the jar vigorously, until everything is well combined and creamy. Taste test and adjust seasoning as desired.
- Pour the vinaigrette over the potatoes and shallots - start with half, mix, and then pour the remaining vinaigrette and mix again
- Mix well
- Add capers and mix again
- Add parsley and mix, then top with some more parsley and - if possible - refrigerate for 20 minutes to let the flavors deepen
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.
Recipe FAQ
This vegan potato salad is good for at least 4 days when stored in the fridge in an airtight container.
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 ⅓ lb (150 g) per person
As a side dish with 1 or more other sides: 2 potatoes or ⅕ lb (90 g) per person
As part of a smaller buffet: 2 potatoes or ⅕ lb (90 g) per person
As part of a larger buffet: 1 potato or 1/10 lb (45 g) per person
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:
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 5 stars!
...and let me know what you loved about it in the comments.
Recipe
Creamy French Potato Salad
Print Pin RateIngredients
- 1 lb potatoes boiled and chopped in bite-size pieces, peeling optional
- 2 shallots finely chopped
- 2 Tbsp small capers
- 2 Tbsp parsley chopped
Dijon Mustard Vinaigrette
- 1 Tbsp Dijon mustard
- 1 Tbsp red wine vinegar
- 3 Tbsp vegetable oil
- 1 Tbsp cold water
- ½ tsp salt
- ¼ tsp fresh ground black pepper
To serve
- parsley chopped
Instructions
- Boil the potatoes until fork tender and let them cool down completely, or almost entirely.
- Place chopped shallots and potatoes in a large bowl.
- 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.
- 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.
- Top with more parsley, then - if you have the time - place it covered in the refrigerator for 20 minutes or more before serving.
Equipment needed for this recipe
- 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 ⅓ lb (150 g) per personAs a side dish with 1 or more other sides: 2 potatoes or ⅕ lb (90 g) per person
As part of a smaller buffet: 2 potatoes or ⅕ 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
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Jen
This is the perfect side dish to bring to any potluck or BBQ. It's so good!
Emmeline Kemperyd
Thank you Jen! Happy you liked it! 😀
Iryna
I love good potato salad and this one looks delicious! Good to see there's no mayo and I love the addition of capers.
Emmeline Kemperyd
Thank you Iryna! Those capers make all the difference!
Liz
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!
Emmeline Kemperyd
Same here, Liz! Never mayo potato salad for me... Thanks for commenting!
Sapana
This is so delicious and easy to make!! My family loved it!
Emmeline Kemperyd
Thank you Sapana!
Traci
Absolutely gorgeous recipe and a must-have for any summer event! Thanks for sharing this!
Emmeline Kemperyd
Thank you Traci!