Creamy Vegan MayoFree Potato Salad

This post is sponsored by 

My Vegan Rainbow Potato Salad is one of my most popular and well-loved summer recipes. Inspired by that recipe I’m coming at you with a new, creamy, mayo-free potato salad to suit all of your end-of-summer barbecue and potluck needs.

Before going vegan I didn’t really care for mayo, but since transitioning to a vegan diet and eventually trying a few vegan mayo options, I’ve been totally hooked! So here we have mayo-less vegan potato salad. It’s just classic-but-still-vegan potato salad that doesn’t require you to buy a jar of vegan mayo. That’s it!

This dressing uses typical pantry staples: nutritional yeast, coconut milk (don’t run away! I promise this salad does NOT taste like coconut), canola oil (any neutral-tasting vegetable oil will work), pickle juice (or white vinegar), mustard, sugar, salt, and pepper.

We’re also using the usual potato salad-y stuff like dill, celery, grated carrot (optional), green onion, shallots, and dill pickles.

Of course, the star of the show is The Little Potato Company’s Blushing Belles. These little red Creamer potatoes are perfect for this recipe. No fuss, no mess, just quick cooking, tender Little Potatoes, ready to soak up that creamy, zesty mayo-free dressing.

This recipe comes together with just 30 minutes of active cooking time, but the salad should chill in the fridge for at least 2+ hours before serving. If you’re bringing this dish to a get-together, be sure to make it the night before (or early in the morning if it’s an evening shindig!)

This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes at


Ingredients :

  • 1 – 1.5lb bag of
  • ½ cup/125ml Coconut milk (full-fat)
  • 1/3 cup/80ml Nutritional yeast flakes
  • ¼ cup/62.5 ml Canola oil (or other neutral-tasting vegetable oil)
  • 3 tbsp/45 ml Dill pickle juice (or 2 tbsp white vinegar)
  • 1 tbsp/15ml Granulated sugar (evaporated cane sugar)
  • 1 tsp/5ml Hot mustard
  • 1 ½ tsp/7.5ml Sea salt, plus more to taste
  • Black pepper, to taste
  • ¼ cup/62.5 ml Chopped fresh dill
  • ¼ cup/62.5ml Thin-sliced celery (approx. 1 rib celery)
  • ¼ cup/62.5 ml Grated carrot (approx. 1 medium carrot)
  • ¼ cup/62.5 ml Chopped green onion (approx. 4–5 shoots)
  • 2–3 tbsp/30-45ml minced shallot (soaked in salt water) (approx. 1 small shallot)
  • 2 tbsp/30ml Chopped dill pickle (approx. 1 large pickle)

Instructions :

  1. Begin cooking the potatoes while you prep the vegetables and the dressing. In a large pot of cold water, heat the potatoes over high heat. Bring to a boil and cook for 15-20 minutes or until the largest potato is fork-tender in the center. Once the potatoes are cooked, drain and set aside to cool slightly.
  2. While the potatoes are cooking, combine coconut milk, nutritional yeast, canola oil, pickle juice, sugar, hot mustard, sea salt, and black pepper. Mix vigorously and set aside. Prepare the dill, celery, carrot, green onion, shallot, and pickle.
  3. Once the potatoes arecool enough to handle, halve them and transfer them to a large bowl. (Refer to recipe notes for tips on changing the texture of the potato salad)
  4. Cover the warm potatoes with dressing and add all of the chopped vegetables. Mix roughly and thoroughly to the help break up the potatoes and thicken the dressing.
  5. Refrigerate for at least 2 hours (until thoroughly chilled – overnight is best so there’s plenty of time for the dressing to thicken.)
  6. Mix well, taste and adjust seasoning to suit your preferences.

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