Vegan Potato Salad

An ultra creamy dairy and egg free vegan potato salad recipe. Made with baked potatoes.

Course Side Dish

Cuisine Vegan

Keyword potato salad

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 351kcal

800 grams white potato I like to use Chat Potatoes
½ medium red onion
½ cup garlic chives 30 grams
1½ to 2 cups vegan mayonnaise (2 x servings of this recipe) store bought is fine too
salt and cracked pepper for taste

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Thoroughly wash the potatoes, leaving the skins on (optional: you can remove the skins if desired).
Cut the potatoes into 2cm cube-sized pieces.
Line a baking tray with baking paper.
Place the potatoes on the lined baking tray.
Bake the potatoes for approximately 45 minutes or until they are just soft.
Finely slice the garlic chives.
Dice the red onion into small pieces.
If not using store-bought vegan mayonnaise, prepare the veganaise.
Remove the baked potatoes from the oven and allow them to cool.
In a large bowl, combine the cooled potatoes, veganaise, garlic chives, and diced red onion. Mix until well combined. Add salt and cracked pepper for taste.
Serve the vegan potato salad immediately or refrigerate and serve when ready.

The potato salad can be refrigerated for up to 3 days.