A healthy Easy Vegan Potato Salad (No Mayo) that tastes amazing, is quick to make, and will impress your vegan guests.
This recipe is stable in my household.
I grew up eating potatoes – so potatoes have always been a part of my diet. But this healthy vegan potato salad is a must during the week. It’s an easy garnish for almost any dish, and it’s easy to pack for work.
Since I am on the healthy side of things, I found a way of making a delicious vegan potato salad – without the mayonnaise. There are some great vegan mayonnaises out there, but they still contain a lot of fat and unhealthy ingredients, so I stay away from them when I can.
So what did I use instead of the mayonnaise? – low-fat vegan cream cheese! Any brand out there will do, but I try to opt for the ones with less processed ingredients or flavorings.
So if you have a favorite vegan cream cheese you like to buy, it will work great in the place for the mayo.
What Do You Need To Make A Great Healthy Vegan Potato Salad?
7. Low fat Vegan Cream Cheese
An important tip for making any potato salad is to never overcook the potatoes! If you do, you will end up with a mashed potato salad. Which I guess isn’t too bad, but you want those potatoes to have some bite on them.
The salad once made will keep well in the fridge for up to 4 days, making it perfect to garnish with different meals.
More Side Dish Recipes to Try:
Do let me know how you found this Easy Vegan Potato Salad (No Mayo) recipe if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Vegan Potato Salad (No Mayo)
- 4 cups/560g of Potatoes
- 2 cups + 3 tbsp/270g of vegan cream cheese I used low fat cream cheese, Violife is a good one or Nush
- 3-4 Pickles
- 2 handfuls of Radishes
- 1/4 bunch of fresh dill
- 3 scallions chopped
- 1 tbsp of mustard
- Salt and pepper to taste
- Dice the potatoes into medium-sized chunks.
- Put them into a deep pan and cover with cold water. Bring them to a boil, and cook for 7-8 minutes, until the potaotes are just fork-tender. It's really important that you do not overcook the potatoes.
- Strain the potatoes and cool them.
- Meanwhile, chop the radishes, pickles, scallions, and dill.
- Add the cooled potatoes to a bowl, and add all the rest of the ingredients to the potatoes. Mix gently until nicely combined.
- Serve and enjoy.