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Classic Vegan Potato Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 373kcal


  • 2 lbs red or yukon gold potatoes diced into 1/2-inch cubes
  • 2 celery stalks finely chopped
  • 1/2 red onion finely chopped
  • 1 small red bell pepper cored and finely chopped
  • 1/2 cup dill relish
  • 1 cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons plain hummus
  • 3 tablespoons white distilled vinegar
  • 1/2 teaspoon salt & pepper


  • In a large pot, cover diced potatoes with cold water by about 1-inch. Bring to a boil then reduce heat to a simmer. Cook, uncovered, for about 5-7 minutes, until potatoes are fork tender. Drain the potatoes and rinse with cold water. Set aside to cool to room temperature, then transfer to a large bowl.
  • Meanwhile combine the mayonnaise, mustard, hummus, vinegar, salt & pepper in a small bowl or large measuring cup. Whisk together until smooth. 
  • To the bowl with the potatoes, add the celery, red pepper and relish. Pour the mayo mixture over top and stir until everything is evenly coated. Add more salt & pepper if desired. Serve immediately or refrigerate for up to 2 days in advance.


Calories: 373kcal | Carbohydrates: 30g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Sodium: 730mg | Potassium: 718mg | Fiber: 5g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 43.5mg | Calcium: 53mg | Iron: 5.5mg