Mouth-Watering Vegan Red Potato Salad Recipe

Welcome to my vegan red potato salad recipe! I’m so excited to share this plant-based dish with you. Inspired by the classic Amish potato salad, my version is made with wholesome ingredients that are both flavorful and nourishing.

Potato salad is a staple dish that’s often associated with summertime barbecues, but this recipe is great for any occasion – from family dinners to picnics and everything in between. Plus, with no mayo involved, it’s a healthier alternative that still delivers on taste.

As a vegan chef, I love creating recipes that are both delicious and cruelty-free. This red potato salad is the perfect example of how you can enjoy flavorful food without sacrificing your values.

So go ahead, gather up these simple ingredients from Whole Foods Cookbook Recipe and let’s get started!

Why You’ll Love This Recipe

Vegan Red Potato Salad from Whole Foods Cookbook
Vegan Red Potato Salad from Whole Foods Cookbook

Are you looking for a tasty and satisfying vegan potato salad that will leave your taste buds satisfied? Then look no further than this delicious vegan Red Potato Salad recipe from the Whole Foods Cookbook! This recipe is loaded with fresh ingredients and packed with plant-based nutrition, making it a perfect addition to any healthy meal plan.

One of the best things about this recipe is that it’s completely plant-based, meaning it contains no animal products or byproducts. Whether you’re a vegan veteran or just starting to explore plant-based eating, this recipe is sure to impress.

Not only is this recipe healthy and delicious, it’s also incredibly easy to make. With just a few simple steps and a handful of fresh ingredients, you can whip up a tasty batch of vegan Red Potato Salad in no time. And if you’re short on time, you can easily make it ahead of time and store it in the refrigerator until you’re ready to serve.

So if you want to indulge in a dish that is both tasty and good for your body, vegan Red Potato Salad is the way to go. Give it a try and see for yourself why this recipe is sure to become one of your new favorites!

Ingredient List

 A colorful mix of potatoes and vegetables come together in this vegan red potato salad.
A colorful mix of potatoes and vegetables come together in this vegan red potato salad.

Here’s a list of ingredients that you need to prepare before starting the recipe. All the components are plant-based and can easily be found in your local Whole Foods store. You’ll also notice that this recipe uses small red potatoes, which are tender and have a mild flavor. The Amish potato salad usually uses larger Russet potatoes, but we’re going for a baby red potato here, which perfectly soaks up the flavors of the dressing.

Here are the ingredients you’ll need:

  • 3 lbs red potatoes, scrubbed
  • 2 cup chopped parsley, about 1 1/2 bunches
  • 6 scallions, finely sliced
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Dressing Step #1:
  • In a medium bowl, whisk together:
    • 1/4 cup apple cider vinegar
    • 2 tablespoons Dijon mustard
    • 1/2 cup extra-virgin olive oil

The Recipe How-To

 This flavorful salad is the perfect side for any summer meal or picnic.
This flavorful salad is the perfect side for any summer meal or picnic.

Get ready to make an unforgettable fiber-rich vegan red potato salad that will satisfy even the most demanding palates. Follow these easy steps and you will be on your way to creating an aromatic and visually appealing dish that everyone at your table will love.


Before starting, make sure you have all the necessary ingredients, including:

  • 3 lbs of small red potatoes, scrubbed and halved
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 6 scallions, finely sliced
  • 2 cups of chopped fresh parsley
  • Dressing:
  • 1 cup of olive oil
  • ¼ cup of cider vinegar
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of salt
  • 1 teaspoon of pepper

Step-by-Step Instructions
Step 1: Cook the Potatoes

Place the potatoes in a large pot, season with 2 teaspoons of salt and cover with water. Bring to a boil over high heat; then reduce heat and simmer until the potatoes are tender. Drain the water and allow them to cool.

Step 2: Make the Dressing

In a small bowl, whisk together olive oil, cider vinegar, Dijon mustard, 2 teaspoons of salt, and 1 teaspoon of pepper.

Step 3: Add Scallions and Parsley

Chop 6 scallions and 2 cups of fresh parsley; add them to the potatoes.

Step 4: Add Dressing

Pour the dressing over the potatoes mixture, stir gently until everything is evenly coated.

Step 5: Chill

Cover the bowl tightly with plastic wrap or transfer to an air-tight container. Refrigerate for at least 30 minutes before serving.

Recipe Tips

For extra flavor, you can add some torn basil leaves to the dish. You can also try using different types of potatoes; however, I recommend using red potatoes since they hold up well in potato salads.


Making a tasty and healthy plant-based potato salad doesn’t have to be complicated. This dressing recipe is oil-based for a healthier option than traditional mayo potato salads. The crispy scallions beautifully topped on this vegan salad is sure to keep everyone coming back until there’s no more left!

Substitutions and Variations

 Say goodbye to bland potato salad and try this delicious vegan alternative instead.
Say goodbye to bland potato salad and try this delicious vegan alternative instead.

When it comes to making any kind of recipe, especially a vegan recipe, substitutions are often necessary or even preferred to suit your preferences or dietary restrictions. With this vegan red potato salad recipe, there are plenty of ways to make it your own while maintaining the flavor and heartiness of the dish.

Firstly, if you don’t have red potatoes, feel free to use other varieties such as baby Yukon golds or fingerlings. Just make sure they are the same size as the small red potatoes called for in the recipe. Additionally, if you prefer a creamier texture, you can substitute out the olive oil and cider vinegar mixture for a vegan mayo-based dressing (try a homemade version or check out brands like Follow Your Heart).

For those who love herbs, swap out the parsley for cilantro or add in some chopped fresh dill. You can also experiment with different mustard flavors like whole grain or spicy brown if you want a more complex taste. If you like a bit of crunch in your potato salad, try tossing in some finely chopped celery or shredded carrots.

If you’re looking for a low-fat version of this recipe but still want some added tanginess, swap out half of the olive oil and cider vinegar with apple cider vinegar and lemon juice. This will give it a nice fruity kick that takes it up a notch.

Lastly, if you’re feeling creative and adventurous, try mixing in some other ingredients to make it your own unique spin on this classic dish. Adding boiled chickpeas or sliced vegan sausage would add some protein and texture. Or mix in roasted red peppers for an extra pop of color and flavor.

No matter how you choose to customize this vegan red potato salad recipe, I encourage you to have fun and let your creativity shine through. Enjoy!

Serving and Pairing

 The tangy dressing made with dijon mustard and apple cider vinegar gives the salad a bold kick.
The tangy dressing made with dijon mustard and apple cider vinegar gives the salad a bold kick.

Delicious on its own or as a tasty side dish, this vegan red potato salad is perfect for any occasion. The refreshing flavors of the fresh herbs and tangy dressing make it the ideal accompaniment to any meal.

Serve this salad alongside grilled vegetables or baked tofu for a light yet satisfying meal. Garnish with fresh basil leaves for an added touch of flavor and color. It’s perfect for a summer picnic, potluck, or any outdoor gathering.

For an added flavor boost, pair this salad with a glass of chilled white wine. A crisp Sauvignon Blanc or Pinot Grigio would provide the perfect complement to the tangy cider vinegar in the dressing.

This vegan red potato salad is also a great addition to any holiday spread. Serve it alongside baked ham or turkey for a healthier twist on traditional holiday fare. Its bright and sunny flavors will provide a welcome contrast to heavier dishes.

Whether you’re looking for a light lunch or trying to create the perfect side dish, this vegan red potato salad has something for everyone. Experiment with different serving options and pairings to create your own unique culinary experience.

Make-Ahead, Storing and Reheating

 This dish proves that you don't need mayonnaise to make a delicious potato salad.
This dish proves that you don’t need mayonnaise to make a delicious potato salad.

Making a vegan red potato salad ahead of time is one of the greatest time-saving hacks ever! This recipe can be made up to 24 hours in advance without losing its delicious flavor. Just remember to let the salad cool completely before storing it in an airtight container and placing it in the refrigerator.

When storing, make sure to keep the dressing and potatoes separated until you’re ready to serve. This will help keep the texture and flavor of the ingredients at their best. When ready to serve, you can simply add the dressing back in and give it a good stir.

Reheating potato salad isn’t usually recommended since it can cause the potatoes to become mushy and unappetizing. Instead, simply bring the salad back to room temperature before serving. If the salad seems dry after refrigeration, feel free to toss in a bit more dressing or olive oil to add moisture.

One tip for making everything fresh and crispy as possible is to add some fresh herbs like basil leaves or parsley on top just before serving. This addition will not only enhance your plate aesthetics but also boost the flavor of your dish.

Keep in mind that if you have leftovers beyond 24 hours, it’s best not to keep them for too long. We all know that anything that hasn’t been eaten within three days should be discarded, and this applies to vegan red potato salad too.

By adopting these simple tips on storing, reheating, and making it ahead of time, you’ll save time and enjoy a healthy meal bursting with delicious flavors any day of the week!

Tips for Perfect Results

 The combination of crunchy celery, fresh dill, and creamy potatoes make this salad a winning dish.
The combination of crunchy celery, fresh dill, and creamy potatoes make this salad a winning dish.

When it comes to making vegan red potato salad, there are a few things to keep in mind to ensure the perfect results. Here are some tips I’ve learned from years of experience:

First and foremost, be sure to not overcook the potatoes. Overcooked potatoes can become mushy and lose their shape, which will affect the texture and overall presentation of the dish. Make sure to test the potatoes by piercing them with a fork or skewer after about 12-15 minutes of boiling. The fork should slide through easily but with a little resistance.

Additionally, make sure to cool the potatoes completely before mixing them with the dressing. It’s best to refrigerate them for at least an hour once they’ve been boiled and drained. This not only helps to prevent the dressing from becoming too warm and breaking down, but it also allows time for the flavors to meld together.

To add an extra layer of flavor to your vegan red potato salad, try using apple cider vinegar instead of regular vinegar. The subtle sweetness and tanginess of apple cider vinegar pairs wonderfully with the creaminess of vegan mayo and Dijon mustard.

Another way to elevate this dish is by using fresh herbs such as basil leaves and parsley in your dressing. They add a bright freshness that balances out the creaminess of the vegan mayo.

Lastly, don’t be afraid to get creative with substitutions and variations! Add in some diced avocado or roasted sweet potato for added texture and flavor. You can even try using different types of mustard or swapping out olive oil for avocado oil.

By following these tips, your vegan red potato salad will turn out perfectly every time, impressing both vegans and non-vegans alike.


Before we wrap up this article, I want to make sure that we’ve addressed any questions or concerns you might have about this vegan red potato salad recipe. Here are some of the most common questions that come up, along with detailed answers and recommendations based on my own experience making this delicious plant-based dish.

How do you make Paula Deen’s potato salad?

We will need a bag of small red potatoes, around 3 pounds, which should be quartered before cooking. Additionally, we will use half a cup of mayonnaise and sour cream each, along with fresh dill, salt and pepper, to make the dressing. For added flavor and texture, we will include 10 slices of crispy cooked bacon and 5 hard-boiled eggs that have been peeled and chopped.

Is it better to use red or white potatoes for potato salad?

Choosing the right potato can make or break your potato salad. To avoid ending up with a mushy mess, it’s important to opt for waxy potatoes such as Yukon gold, red potatoes, or fingerlings instead of russet potatoes. In this way, your potato salad will remain whole and delicious. Discover more about different potato types to use for various recipes.

What is Amish potato salad made of?

Amish potato salad is a mouth-watering recipe consisting of boiled potatoes, hard-boiled eggs, and a distinctive, flavorful dressing. Unlike traditional potato salads, this dish features a unique dressing made with eggs, vinegar, milk, mustard, mayonnaise, and butter that adds depth of flavor.

Bottom Line

In conclusion, this vegan red potato salad from the Whole Foods Cookbook recipe is a perfect dish for those seeking a healthy, plant-based meal option. With its creamy, flavorful dressing and fresh, wholesome ingredients, this salad can be enjoyed year-round as a side dish or the main course.

Shifting towards eating more plant-based meals is not only beneficial for our bodies but also for the sustainability of our planet. By choosing to incorporate vegan recipes like this one into our diets, we are making a conscious effort to reduce our impact on the earth.

So why not give this recipe a try? With its easy-to-follow instructions, substitutions and variations options, and storing and reheating tips, there’s no excuse not to whip up a batch of this delicious vegan red potato salad today.

Whether you are vegan or not, this potato salad will satisfy your craving for a creamy and flavorful side dish that can complement any main course. I hope you enjoy this recipe as much as I do!

Vegan Red Potato Salad from Whole Foods Cookbook

Vegan Red Potato Salad from Whole Foods Cookbook Recipe

I tried this recipe at a barbeque and was amazed! What is written is what I copied from the host's copy of The Whole Foods Cookbook.
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Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine Vegan
Calories 345.7 kcal


  • 3 lbs red potatoes
  • 1/2 cup chopped parsley
  • 6 scallions, finely sliced
  • 2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1/4 cup Dijon mustard
  • 1/2 cup olive oil
  • 1/2 cup pineapple juice
  • 1/8 cup cider vinegar
  • 6 basil leaves
  • salt and pepper, to taste


  • Quarter potatoes and steam for 20-30 minutes, or until tender.
  • Toss vegetables in a large bowl with salt and pepper and set aside.
  • While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
  • Add juice, vinegar, basil, and spices, processing until smooth.
  • Once potatoes cool, add them to the bowl of seasoned veggies.
  • Mix well.
  • Drizzle in dressing and toss to coat.
  • Most Excellent!

Add Your Own Notes


Serving: 306gCalories: 345.7kcalCarbohydrates: 41.2gProtein: 5.4gFat: 18.9gSaturated Fat: 2.6gSodium: 940.2mgFiber: 5gSugar: 5.5g
Keyword < 60 Mins, Low Cholesterol, Low Protein, Potato, Potluck, Spreads, Summer, Vegan, Vegetable
Tried this recipe?Let us know how it was!

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