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Healthy Vegan Potato Salad

This healthy vegan potato salad recipe is a healthy vegan spin on a traditional potato salad. It has a lighter dressing with more bold herb flavours from dill and parsley, making this the perfect addition to the more delightful weather spring has brought us. The perfect BBQ side dish and a simple fun dish to take to family or friend gatherings. 20- minutes, and this dish is ready.

Intuitive eating for balance

I am a massive potato lover but always feared the “carbs” in potatoes. Since going plant-based and listening to my body and adapting to more intuitive eating methods, I can eat anything I want without fear of carbs or fats. I choose as many foods from mother nature and limit anything that comes out of a package or bag. By being more in tune with your body, you don’t overeat, and you will naturally gravitate to more healthy choices because it makes your body feel good.

What’s in this Healthy Vegan Potato Salad:

  • Mini yellow Yukon gold potatoes. You can also use various coloured mini potatoes or red potatoes. The mini potatoes, I find are the best for this recipe because they are sweet.
  • Asparagus sauteed. You can remove the asparagus if you are not a fan and replace it with raw diced celery.
  • Fresh herbs from Dill and Parsley
  • Red onion
  • Vegan mayo (only 2 tbsps versus 1/2 cup in traditional recipes)
  • Grainy Dijon
  • Apple cider vinegar
  • Garlic
  • Lemon juice
  • Paprika

Best way to cook your potatoes

Don’t overcook your potatoes, because they won’t hold together in the salad. I like to cook mine just until tender to touch with the fork and then rinse with cold water in the sink to stop the cooking process and cool them down for quick salad making.


We found this recipe to taste even more delicious after it had a few hours to allow the dressing to marinate the potatoes. So make a few hours ahead of dinner or your picnics to allow the full flavour benefits.


Not everyone loves asparagus, but I think the asparagus adds another amazing dimension of flavour to this potato salad. The light sautee on the asparagus brings out its great flavour. You can put the asparagus into an ice bath to stop them from over-cooking. But I just let them cool in a bowl before adding into the potatoes.

If asparagus isn’t your jam you can replace it with raw diced celery.

This recipe would go amazing with these BBQ recipes:

Tag me in your creations on IG @crystalhughes or tag #heartfullynourished . I love to see what everyone is making.

Happy grilling and family gathering,

Crystal Hughes

Healthy Vegan Potato Salad

Yields 6 servings

This Healthy Vegan Potato salad is the perfect BBQ or picnic side dish. Full of fresh herbs and asparagus to create a spin on the traditional dish. This is a salad that will have everyone coming back for seconds with its light delicious dressing.

10 min

15 min

25 minTotal Time

Save RecipeSave Recipe

5 based on 4 review(s)


  • 900 grams yellow yukon mini potatoes or other mini potatoes
  • 1 cup 1 inch cut asparagus
  • 1/2 cup diced red onion
  • 3 tbsp fresh dill diced
  • 1/4 cup fresh curly parsley diced
  • Dressing
  • 1 tbsp grainy mustard
  • 2 tbsp vegan mayo
  • 1 tbsp avocado oil
  • 1 tbsp apple cider
  • 1 large garlic clove
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tbsp lemon juice


  • Bring a large pot of water to a boil.
  • While water is boiling, slice potatoes in half.
  • Add potatoes into boiling water and cook for 12 minutes, until fork-tender. Don't overcook the potatoes as they will fall apart in the salad.
  • While potatoes are cooking, cut and saute the asparagus in a pan with 1 tsp oil and a pinch of salt and pepper. Saute for 4-5 mins until the green colour deepens. Pour into a bowl to cool.
  • Dice parsley, dill, and red onions and place into a large bowl.
  • Rinse potatoes until cold water until completely cool set aside.
  • Dressing
  • Whisk grainy mustard, vegan mayo, avocado oil, apple cider vinegar, garlic, salt, pepper, paprika, and lemon juice.
  • To assemble
  • Put cooled potatoes, asparagus, herbs, and onions into a large bowl. Pour over dressing and mix. Let stand for 2 hours in the fridge if possible to let flavours marinate before serving.


Best to let salad marinade for 2 hours before serving to let potatoes take on the full flavours of the dressing and herbs.


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