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Tangy Vegan Potato Salad

Tangy Vegan Potato Salad

This potato salad, is creamy, tangy, and full of delicious herbs. The celery gives it the perfect crunch and you won't even miss the eggs!
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Course: Salad, Side Dish
Cuisine: American
Keyword: chives, dill, gluten free, herbs, potato salad, salad, side, sweet potato, tangy, vegan, vegetarian
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Author: Rachel Alexandra


  • 2 lbs organic potatoes
  • ¾ cup vegan mayonnaise
  • 1 ½ tsp mustard
  • 2 stalks organic celery (chopped)
  • ¼ cup fresh dill (chopped)
  • ¼ cup fresh chives (chopped)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried rosemary
  • ¼ tsp Hungarian paprika
  • ¼ tsp celery seed
  • Freshly ground pepper


  • Bring a pot of water to a boil. Meanwhile, scrub the potatoes, leaving the skin intact.
  • Add the potatoes to the boiling water and cook until they are easily pierced with a fork.
  • Transfer the potatoes to a cutting board and cut into bite sized pieces. Place them in a bowl and refrigerate until the potatoes are cool.
  • In a separate bowl, mix the mayo, mustard, and dry spices. Pour it onto the potatoes and mix well. Finally add the celery, dill, and chives. Adjust seasoning to taste.
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