Vegan Potato Salad (with Mustard Dressing)

This Vegan Potato Salad with Mustard Dressing is the perfect summer side. I basically just combined a load of my favourite foods into one salad so it’s no surprise I can’t stop eating it! It’s vegan and gluten free, making it the perfect dish to suit almost everyone.

vegan potato salad

You can serve this vegan potato salad warm or cold (both are equally delicious).

I love any form of potato salad (or bean salads), but with the addition of the pickled gherkins and juicy sun-dried tomatoes, this version is a nice change to the usual mayonnaise-packed version. It’s hearty, delicious, and pretty addictive. Perfect to serve at a barbecue along side a loaded vegan burger (we love this recipe from meatless farm) and, if you’re anything like my boyfriend, some sweet potato wedges.

If you make this vegan potato salad recipe, please make sure to comment below or tag me in your recreations over on Instagram (@georginaburgess_) – I just love seeing them!

How To Make My Vegan Potato Salad

If you’re going to make my vegan potato salad, you’ll need the following ingredients…

New Potatoes (600-700 grams): New potatoes are waxy and have a thin skin, making them well-suited for potato salads. They have a creamy texture and hold their shape after boiling. The potatoes are the main ingredient in the salad, providing the starchy base and substance.

Fresh Parsley (handful, roughly chopped): Fresh parsley adds a burst of fresh, herbal flavor to the salad. It also contributes a vibrant green color that enhances the visual appeal of the dish.

Red Onion (1/2 finely sliced): Red onion adds a sharp and slightly sweet flavor to the salad. Its vibrant color complements the other ingredients and provides a subtle crunch.

Pickled Gherkins (1-2 finely diced): Pickled gherkins, also known as pickles, add tanginess and a pleasant crunch to the salad. They balance the flavors and provide a contrast to the creaminess of the potatoes.

Sun-dried Tomatoes (5-6 slices, jarred): Sun-dried tomatoes contribute a concentrated tomato flavor with a slightly chewy texture. They add a savory, umami-rich element to the salad and enhance its overall depth of flavor.


Extra Virgin Olive Oil (6 tbsp): Olive oil is a key component of the dressing, providing richness and a smooth mouthfeel. It also carries the flavors of the herbs and mustard throughout the salad.

Wholegrain Mustard (2 tbsp): Wholegrain mustard adds a robust and tangy flavor to the dressing. The texture of the mustard seeds can provide a subtle crunch, adding an interesting texture to the overall salad.

Apple Cider Vinegar (1/2 tsp): Apple cider vinegar adds acidity to the dressing, balancing the flavors and brightening the dish. It also complements the other tangy elements like the pickles and mustard.

Maple Syrup (1 tsp): Maple syrup contributes a touch of natural sweetness that balances the tangy and savory flavors in the dressing. It helps round out the overall taste profile.

Salt & Pepper (to taste): Salt enhances the natural flavors of the ingredients and helps them come together. Pepper adds a subtle heat and complements the other seasonings.

So there we have it! Everything you need to put together this delicious and easy vegan potato salad…

potato salad vegan

Potato Salad with a Vegan Mustard Dressing

Georgina Burgess
This Potato Salad with Mustard Dressing is the perfect summer side. I basically just combined a load of my favourite foods into one salad so it’s no surprise I can’t stop eating it! It’s vegan and gluten free, making it the perfect dish to suit almost everyone.
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Side Dish
Servings 4 people


  • 600-700 grams New Potatoes scrubbed & chopped in half
  • 1 handful Fresh Parsley roughly chopped
  • 1/2 Red Onion finely sliced
  • 1-2 Pickled Gherkins finely diced
  • 5-6 Sun-dried Tomatoes (Jarred) sliced

For The Dressing

  • 6 tbsp Extra Virgin Olive Oil
  • 2 tbsp Wholegrain Mustard
  • 1/2 tsp Apple Cider Vinegar
  • 1 tsp Maple Syrup
  • Salt & Pepper to taste


  • Add the potatoes to a large saucepan, cover with water and a generous pinch of salt
  • Bring to the boil, then simmer for around 20 minutes until tender
  • Drain and set aside
  • Combine the dressing ingredients in a small jug or bowl and stir until well combined
  • Add the potatoes once they're tender to a large bowl along with the parsley, red onion, gherkins and sun-dried tomatoes and mix
  • Pour over the dressing and stir
Keyword vegan dinner, vegan lunch, vegan side

Here’s How To Keep Potatoes From Falling Apart When Making Potato Salad…

To prevent potatoes from falling apart when making vegan potato salad, you can follow these tips:

  1. Choose the Right Potato: Use waxy or all-purpose potatoes, such as Yukon Gold, red potatoes, or new potatoes. These types have a lower starch content and hold their shape better after cooking.
  2. Cut Uniformly: Cut the potatoes into uniform-sized pieces. This ensures that they cook evenly, and you won’t end up with some pieces overcooked and mushy while others are undercooked.
  3. Start with Cold Water: When boiling the potatoes, start with cold water rather than adding them to already boiling water. This helps them cook more evenly and prevents the outer layers from getting overcooked before the inside is done.
  4. Salt the Water: Add salt to the boiling water. This can help season the potatoes from the inside out and improve their texture.
  5. Don’t Overcook: Boil the potatoes just until they are fork-tender. Be careful not to overcook them, as this can lead to a mushy texture. Keep an eye on them and test for doneness with a fork.
  6. Test for Doneness: Gently insert a fork into a potato cube. It should easily go in without much resistance, but the potato should still hold its shape. Once the fork goes in smoothly, they are done.
  7. Cool Quickly: After boiling, drain the potatoes and immediately rinse them with cold water. This stops the cooking process and helps prevent them from becoming overly soft.
  8. Handle Gently: When mixing the potato salad, use a gentle touch. Overmixing can cause the potatoes to break apart.
  9. Add Dressing Gradually: When adding the dressing to the potatoes, do it gradually while gently folding. This helps distribute the dressing without breaking the potato pieces.
  10. Chill Before Mixing: If possible, refrigerate the boiled potatoes for a while before mixing them with the dressing. Cold potatoes are firmer and hold their shape better.
  11. Let Salad Rest: After mixing the potato salad, allow it to rest in the refrigerator for a few hours before serving. This gives the flavors a chance to meld and can help the potatoes firm up a bit.

Why Can’t You Freeze Potato Salad?

Freezing potato salad is generally not recommended due to the nature of the ingredients and the changes that occur during the freezing and thawing processes. Here are a few reasons why freezing potato salad is not ideal:

  1. Texture Changes: Potatoes contain a lot of water, and freezing can cause the water within the potatoes to expand and form ice crystals. As a result, when the potato salad thaws, the potatoes are likely to become mushy and lose their desirable texture. The vegetables and other ingredients in the salad may also become limp and watery.
  2. Mayonnaise Separation: Many traditional potato salads contain mayonnaise, which is an emulsified mixture of oil and water. Freezing and thawing can cause the mayonnaise to separate, resulting in a watery and unappetizing consistency.
  3. Herbs and Fresh Ingredients: Herbs and fresh ingredients like onions, celery, and parsley may lose their vibrant flavors and textures after freezing. Thawed herbs can become wilted and lose their potency, affecting the overall taste of the salad.
  4. Dressing and Flavors: The overall flavor profile of the potato salad can be compromised during freezing. Ingredients may absorb excess moisture, diluting the flavors. Additionally, some seasonings and spices may not hold up well to freezing and thawing.
  5. Food Safety: The safety of mayonnaise-based dishes like potato salad can be a concern when freezing. Mayonnaise can be prone to bacterial growth when thawed, which may lead to foodborne illnesses if not handled properly.
  6. Visual Appeal: Freezing and thawing can cause ingredients to break down and lose their visual appeal. Thawed potato salad may appear unappetizing and less appetizing.

If you want to prepare potato salad ahead of time, it’s better to store it in the refrigerator and consume it within a few days to maintain its quality. If you have leftover potato salad and are concerned about waste, you can try to repurpose it into other dishes or enjoy it as soon as possible to avoid the negative effects of freezing.

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