EARTH INSPIRED EATS

Summer Potato Salad: Vegan and Gluten Free

By Nicole Riggs, Meatless & Wheatless

July 2026

Vegan Potato Salad (GF) Recipe

• Servings: 8-10 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Ingredients:

• 5 lbs yellow potatoes, diced/cubed
• 1 ½ cups vegan mayo
• ⅛ cup nutritional yeast
• 1 ½ tablespoons dijon mustard
• ¼ teaspoon kala namak salt (optional)
• ⅛ teaspoon ground turmeric
• ¼ cup fresh dill, chopped
• ¼ cup scallions, chopped
• ¼ teaspoon ground black pepper
• ¼ teaspoon course sea salt
• ⅛ teaspoon smoked paprika (for garnish)

Directions:

1. Peel skin from potatoes and chop into cubes. Boil water in a large pot on the stove and add in diced potatoes. Boil for 15-20 minutes, or until potatoes are fork tender. Then, drain the water and allow the potatoes to cool.
2. Mix vegan mayo, nutritional yeast, dijon mustard, kala namak salt, ground turmeric, fresh dill, scallions and salt and pepper in a large bowl. Add in the cooled potatoes and mix until well combined.
3. Garnish with extra dill, scallions, and smoked paprika. Chill in the refrigerator for at least 2 hours or overnight.

The summer function is incomplete without this creamy, savory, vegan potato salad.

This flavorful side dish will make the perfect addition to any Memorial Day, 4th of July, Labor Day, or graduation party. And the best part, it’s vegan and no one will even notice.

In fact, it’s better than traditional potato salad because of the freshness of ingredients and quality of flavor. I’ve been told by numerous non-vegan individuals that this is the best potato salad they’ve ever had, yet I remain humble. I’m sharing this recipe with you so that you and others can enjoy the luxury of potato salad while having limiting dietary restrictions.

This potato salad is dairy-free, gluten-free, egg-free, and vegan.