This vegan potato salad is an easy-to-make side dish that showcases baby gold potatoes tossed in a simple, flavorful vinaigrette. This no-mayo potato salad delivers bright, salty tang from grainy mustard, capers, olive oil and vinegar. It’s perfect to make ahead for the week and easy to share at gatherings. Recipe scales well and can be doubled.
Oi gente! In Brazil, potato salad often means the classic mayonnaise-based version with carrots. For a lighter option — and to please anyone avoiding mayo — this tangy vegan potato salad is my go-to. It’s bright, herb-forward and pairs well with many main dishes.
The dressing combines olive oil, white wine vinegar, whole-grain Dijon mustard, chopped capers and fresh parsley for an herby, savory finish. Serve it alongside grilled vegetables, fish, chicken or steak, or bring it to barbecues and holiday tables — it’s versatile, easy and reliably tasty.
Bom apetite!
No Mayo Potato Salad ingredients
This mustard potato salad uses pantry-friendly ingredients. If you don’t have something on the list, it’s easy to find at any grocery store.
- Baby yellow (Dutch) potatoes
- Olive oil
- Fresh parsley, finely minced
- Capers (plus a tablespoon of brine, optional)
- Whole grain or old-style Dijon mustard
- White wine vinegar
- White onion, thinly sliced
- Salt
- Black pepper
Tools to make mustard potato salad:
- Sharp knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- Large pot
- Colander
How to make Vegan Potato Salad
1. Cut the potatoes (no need to peel) into halves or quarters so pieces are about 1″ and similar in size. Rinse under cold water to remove excess starch.
2. Place the potatoes in a pot, cover with cold water and season the water generously with salt. Bring to a gentle boil over medium heat and cook until tender when pierced with a fork.
3. While the potatoes cook, prepare the dressing: whisk together olive oil, minced parsley, chopped capers (and a spoon of brine if desired), whole-grain Dijon mustard, white wine vinegar, salt and pepper. Place the thinly sliced onion in a large bowl and set aside.
4. When the potatoes are done, drain and immediately pour the hot potatoes into the bowl with the sliced onions. Let rest for a minute — the residual heat will gently soften and mellow the onion flavor.
5. While the potatoes are still warm, add the mustard vinaigrette and toss gently to coat. Dressing the potatoes while warm helps them absorb flavor more effectively.
6. Allow the salad to cool to room temperature, stir again a couple of times, then cover and refrigerate. Serve chilled or at room temperature — both work well.
Frequently Asked Questions
Yes. With small baby yellow potatoes the skins stay on — they add texture, color and save time.
Waxy varieties such as Yukon Gold, Yellow Finn, red potatoes or Dutch gold hold their shape well when boiled and work best.
Cutting potatoes before boiling speeds cooking and avoids handling hot whole potatoes.
This No Mayo Potato Salad pairs well with:
- Grilled or rotisserie-style chicken
- Baked or grilled chicken legs
- Butterflied (spatchcock) chicken
- Beer-marinated grilled drumsticks
- Grilled steaks such as picanha, ribeye or tri-tip
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Vegan Potato Salad
Aline Shaw
Ingredients
- 3 pounds baby Dutch yellow potatoes
- 1/2 cup olive oil
- 1/2 cup parsley, finely minced
- 2 tablespoons capers, roughly chopped (plus 1 tbsp brine, optional)
- 2 tablespoons whole grain Dijon mustard
- 3 tablespoons white wine vinegar
- 1 cup thinly sliced white onion (about 1/2 medium)
- Salt and black pepper to taste
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Instructions
- Leave the skins on and cut potatoes into 1″ pieces. Rinse thoroughly.
- Place potatoes in a pot, cover with cold water, season with salt and bring to a gentle boil over medium heat.
- Cook until potatoes are tender when pierced with a fork, then drain.
- While potatoes cook, whisk together olive oil, parsley, capers, mustard, vinegar, salt and pepper to make the dressing. Place sliced onions in a large bowl.
- Pour hot, drained potatoes into the bowl with the sliced onions and let sit about 1 minute to soften the onions.
- Add the dressing while potatoes are still warm and toss gently to coat.
- Let cool to room temperature, stir a few more times, then cover and refrigerate. Serve at room temperature or chilled.
Bom apetite!
Nutrition
Calories: 352kcal
Carbohydrates: 43 g
Protein: 5 g
Fat: 18 g
Fiber: 6 g
Let me know how it was!