Best Potato Salad - My Vegan Cookbook

Best Potato Salad

  • COOK
    15 Mins
  • PREP
    15 Mins
    30 Mins

I have several potato salad recipes on this site. But as the title suggest I think this is my best so far. It's a basic but delicious vegan potato salad recipe. And it just so happens to be gluten, soy and oil free. Perfect for a picnic!

Original Release Date: May 25, 2013

Nutritional Facts
Servings 6Serving Size 1 Cup




  • 5 Medium Yellow or Red Potatoes
  • Water for cooking potatoes
  • 1/2 Granny Smith Apple, Chopped
  • 1/2 Small Onion, Finely Chopped
  • 1/2 Cup Celery, Finely Chopped
  • 2 Roma Tomatoes, Chopped
  • 2 Tablespoons Dill Relish

  • Dressing Ingredients

  • 1/4 Cup Blanched & Slivered Almonds
  • 2 Teaspoons Sugar
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Large Flake Nutritional Food Yeast
  • 2 Tablespoons Almond Flour
  • 1/2 Cup Almond Milk
  • 1 Tablespoon Organic Corn Starch
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Prepared Yellow Mustard
  • 1 Teaspoon Celery Salt
  • 1 Teaspoon Onion Powder


Scrub, peel and chop the potatoes into 1 inch cubes. Place the potatoes into a heavy pot and completely cover with water. Bring to a boil and cook until fork tender, but not smooshy. After they've cooked, drain the water off and let them cool for about 15 minutes.

While potatoes cook, make the dressing. Place 1/4 Cup blanched almonds, sugar and salt into a food processor and process for 1 minute. Place the rest of the dressing ingredients and process for another 1 and 1/2 minutes. Place into a small sauce pan on medium heat and stir constantly until it thickens.

Place dressing and rest of ingredients into the pot and mix together gently so you don't make mashed potatoes instead of potato salad. Serve chilled or warm.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.