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    Home » Recipes » Vegan Recipes

    Colorful and Creamy Potato Salad

    Published: May 30, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Whether you're in need of a side dish for an everyday dinner or looking for a dish to share at a potluck or outdoor meal, you'll find this lively potato salad quite pleasing. Green peas, bell peppers, olives, and herbs enliven a classic salad. Photos by Evan Atlas.

    Recipe

    Colorful and Creamy Potato Salad

    Colorful and Creamy Potato Salad

    Whether you're in need of a side dish for an everyday dinner or looking for a dish to share at a potluck or outdoor meal, you'll find this lively potato salad quite pleasing.
    5 from 1 vote
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    Course: Potato salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Creamy Potato Salad
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 to 8
    Calories: 262kcal
    Author: Veg Kitchen

    Ingredients

    • 5 medium-large red-skinned or golden potatoes
    • ½ cup vegan mayonnaise or Cashew Cream or more, as desired
    • 2 teaspoons yellow or Dijon-style mustard
    • 2 tablespoons apple cider vinegar
    • 2 celery stalks diced, optional
    • ½ red bell pepper finely diced
    • ½ cup thawed frozen green peas steamed
    • ½ cup green pimiento olives halved or chopped
    • 2 scallions thinly sliced,optional
    • 2 to 4 tablespoons minced fresh dill or parsley or a combination, optional
    • Salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • If you plan on keeping the skins on the potatoes, scrub them well. Microwave or bake the potatoes in their skins until done but still firm. Or, you can cut them into approximately ¾-inch chunks and steam them in a medium saucepan until cooked to your liking, about 15 minutes.
    • Whichever way you've cooked or baked the potatoes, let them cool to room temperature. If you've baked or microwaved, If you prefer to peel the potatoes, slip their skins off; otherwise leave them on and cut into approximately ¾-inch chunks. Place the potato chunks in a serving container.
    • Add the remaining ingredients and mix gently but thoroughly. Serve at once or cover and refrigerate until needed.

    Nutrition

    Calories: 262kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 312mg | Potassium: 673mg | Fiber: 4g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 46mg | Calcium: 32mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -
    Variation: Substitute a sweet potato for one or two of the regular potatoes.

     

    Vegan Colorful and Creamy Potato Salad

     

    Colorful and Creamy Potato Salad

    • See more of VegKitchen’s recipes for potato salads.

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    Reader Interactions

    Comments

    1. Shannon says

      July 02, 2017 at 4:44 am

      5 stars
      I made this with cashew cream (thanks for introducing me to this delight!) and dill. I left out the olives and peas.

      I needed an egg-free recipe and this totally delivered. It tasted a lot like the potato salads they have in Japanese (my fave). To make it even healthier - the Japanese often add chopped iceberg lettuce.

    2. Nava says

      July 06, 2017 at 10:39 am

      Thanks for the feedback, Shannon! I'm glad you enjoyed this.

    5 from 1 vote

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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