This Vegan Potato Salad is my go-to for summer BBQs and picnics. The almond yogurt dressing makes it tangy and bright without feeling heavy.
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Why This Recipe Stands Out
This Vegan Potato Salad is my favorite way to bring something creamy, fresh, and hearty to the table without any mayo. Here’s why I keep making it:
- Light but Satisfying: The almond yogurt dressing is garlicky, tangy, and coats the potatoes beautifully without feeling heavy. Another light option is my Shrimp Pasta Salad.
- Full of Color and Crunch: Tomatoes, cucumber, red onion, and bell peppers give every bite texture and a little snap. It's just as delicious as my Creamy Vegan Cauliflower Salad.
- Easy to Adapt: You can switch the almond yogurt for coconut or cashew, or try a different mix of veggies.
- Perfect for Picnics: This is the salad I take to BBQs because it holds up well and pairs with everything, a lot like my Vegan Mashed Potatoes.
Key Ingredients
- Potatoes – Soft and hearty, cooked potatoes form the satisfying base of this salad, soaking up all the garlicky yogurt dressing.
- Almond Yogurt – Creamy and tangy, plant-based yogurt creates a luscious, dairy-free dressing that keeps the salad light yet indulgent.
- Garlic – Fresh and pungent, minced garlic infuses the yogurt sauce with bold, zesty flavor that makes every bite pop.
- Red Onion & Bell Pepper – Lightly sautéed until tender, these add sweetness and depth while giving the salad vibrant color.
- Tomatoes – Juicy and bright, diced tomatoes bring a burst of freshness that balances the creaminess of the potatoes and yogurt.
- English Cucumber – Crisp and cool, cucumber adds a refreshing crunch that makes the salad extra lively and summery.
- Parsley – Herbaceous and clean, chopped parsley ties everything together with fresh green notes and a pop of color.
- Olive Oil – Used to sauté the veggies, olive oil adds richness and a subtle fruity depth to the overall flavor.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Potatoes: Red potatoes hold their shape best, but yellow potatoes or baby potatoes also work well. If you like a softer texture, Yukon gold is a good option.
- Yogurt Options: Almond yogurt creates a creamy base, but cashew or coconut yogurt works just as well. Soy yogurt is another great alternative if that’s what you have on hand.
- Vegetable Variations: Red bell pepper adds color, but yellow or orange bell peppers give a slightly sweeter flavor. You can also toss in radishes or celery for extra crunch.
How to Make Vegan Potato Salad
Step 1: Bring a large pot of water to a boil. Add potatoes and cook for about 30 minutes, until tender. Drain, place in cold water to cool, then peel and dice.
Step 2: While potatoes cook, heat olive oil in a large sauté pan. Add onion and cook for 5 minutes. Add bell pepper and cook 5 more minutes. Transfer to a paper towel-lined plate.
Step 3: In a small bowl, whisk together yogurt, garlic, salt, and pepper.
Step 4: In a large bowl, combine potatoes, sautéed onion and bell pepper, tomatoes, cucumber, and parsley.
Step 5: Pour yogurt dressing over the salad and mix to combine. Serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Vegan Potato Salad
Picnic and BBQ Plates
- This potato salad is perfect alongside grilled veggies like zucchini, eggplant, or asparagus. The light charred flavors pair nicely with the creamy yogurt dressing.
- It also goes well with veggie skewers or grilled tofu for a satisfying plant-based plate that’s fresh and colorful.
- Just because it's vegan doesn't mean you can only have it with vegan dishes. My family also loves it with Lula Kebab (Ground Chicken Skewers).
Fresh and Crisp Sides
- Serve with a simple green salad made of mixed lettuces, radishes, and a lemony vinaigrette. The bright greens and acidity balance out the richness of the potato salad.
- You could also add sliced avocado or a quick cucumber salad with a splash of vinegar for extra crunch and freshness.
Bread and Light Extras
- Offer slices of rustic bread or pita on the side to soak up the yogurt dressing and juices from the tomatoes and cucumbers.
- If you want a little extra texture, sprinkle sunflower seeds or pumpkin seeds over the salad right before serving.
Frequently Asked Questions
Red potatoes are ideal because they hold their shape well after cooking. Yellow potatoes or baby potatoes will also work nicely. Just make sure not to overcook them so they stay firm.
Yes, this recipe works with almond, cashew, or coconut yogurt. Each one brings a slightly different flavor, but all create a creamy, garlicky dressing that pairs perfectly with the potatoes and veggies.
It’s delicious either way. This salad is freshest and most flavorful when served right after mixing. If you prefer it cold, you can chill it for a bit in the fridge before serving.
Yes, you can cook and chop the potatoes, prep the veggies, and make the yogurt dressing ahead of time. Keep everything stored separately in the fridge, then combine right before serving for the best texture.
Place leftovers in an airtight container and refrigerate for up to 2 days. Keep in mind that the vegetables will release some moisture over time, so give the salad a gentle stir before serving again.
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Recipe
Healthy Vegan Potato Salad
Video
Ingredients
- 6 medium potatoes washed
- 2 tablespoon olive oil or vegetable broth
- 1 red onion quartered and thinly sliced
- 1 red bell pepper diced
- 2 large tomatoes diced
- 1 English cucumber diced
- 6 tablespoon parsley chopped
- 1 ½ c almond yogurt cashew or coconut yogurt may be used instead
- 3-4 cloves garlic finely minced or pushed through a garlic press
- salt, pepper to taste
Instructions
- Bring a large pot of water to a boil, add potatoes and cook on a medium heat until tender when poked with a knife, about 30 minutes. Drain the potatoes, place them in a cold water to speed up the cooling process. After that, peel them and dice into even cubes.
- While you cook potatoes, heat olive oil in a large sauté pan. Add onion and and stir for 5 minutes. Add bell pepper and cook for 5 more minutes. Remove from the heat and transfer cooked veggies to a paper towel lined plate.
- In a small bowl whisk together yogurt and garlic. Add salt and pepper and to taste.
- In a large bowl combine potatoes, onion, bell pepper, tomatoes, cucumber and parsley. Pour over yogurt dressing and mix to combine. Serve immediately.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Natalia Bartkova says
very healthy salad, good for the summer.
Josefa says
Tasty.