Vegan Rosemary Potato Salad + VIDEO

Creamy vegan potato salad seasoned with fresh rosemary and thyme is the perfect side dish recipe! So simple to make and is the perfect dish for any BBQ, potluck, or meal.

closeup of vegan potato salad in mixing bowl with fresh rosemary and cracked black pepper

This recipe is from my friend Caitlin’s cookbook Simply Delicious Vegan. Caitlin has her own blog over at From My Bowl and I’m so excited about this cookbook! It’s packed with so many delicious recipes (including this one). Each recipe requires simple ingredients and is easy to make – my kinda recipes!

ingredients for vegan potato salad

Ingredients for vegan potato salad

  • Small gold or red potatoes
  • Celery
  • Vegan mayo (there’s a recipe for homemade cashew mayo in the cookbook, I used Vegenaise)
  • Dijon mustard
  • Apple cider vinegar
  • Nutritional yeast
  • Garlic
  • Rosemary
  • Thyme
  • Salt and pepper

potatoes boiling in a pot

How to make vegan potato salad

  1. Cut the potatoes in half or quarters (depending on the size you’d like your potatoes)
  2. Add to a pot and cover the potatoes with water. Add a generous amount of salt and bring to a boil
  3. Reduce heat and allow the potatoes to simmer for 7-8 minutes
  4. Drain the potatoes and rinse with cool water

ingredients for potato salad dressing in mixing bowl

  • While the potatoes are cooking, combine all the ingredients for the dressing. Once mixed, add chopped celery and potatoes and mix well.
  • Place in the fridge for at least 15 minutes to chill but I think it’s best for at least a few hours. The flavors really get to come through when potato salad chills!

bowl of vegan potato salad with rosemary

What to eat with vegan potato salad

Any type of sandwich pairs great with potato salad! Here are some plant-based suggestions:

vegan potato salad in a bowl with fresh thyme and rosemary

How long does potato salad last

Vegan potato salad will keep in the fridge for about 5 days. Store in an airtight container to ensure freshness.

vegan potato salad with simply delicious vegan cookbook

This recipe and more can be found in Caitlin’s amazing cookbook, Simply Delicious Vegan! If you like simple vegan recipes, this cookbook is for you, my friend!

If you tried this vegan potato salad, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

If you like this recipe, you’ll LOVE:
Crispy Baked Zucchini Fries
Baked Avocado Fries
Vegan Macaroni Salad
Classic Three Bean Salad

closeup of vegan potato salad in mixing bowl with fresh rosemary and cracked black pepper

Vegan Rosemary Potato Salad

This vegan potato salad recipe is so easy to make and delicious! Baby potatoes covered in a creamy rosemary dressing is the BEST!
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Course: Side Dish
Cuisine: American, Vegan
Keyword: healthy potato salad, potato salad egg-free, vegan potato salad
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 236kcal
Author: Amanda


For the Potato Salad:

  • 2 lbs small gold or red potatoes cut into 1-inch pieces
  • 1 teaspoon salt
  • 2 ribs celery finely diced (heaping 1/4 cup)

For the Rosemary Dressing:

  • 1/2 cup vegan mayo
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon nutritional yeast
  • 1 clove garlic minced
  • 1/2 teaspoon fresh rosemary finely chopped
  • 1/2 teaspoon fresh thyme finely chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt plus more to taste


  • Place cut potatoes in a large pot and fill with water until the potatoes are covered by water by at least an inch. Add the salt, cover, and bring to a boil.
  • Once potatoes are boiling, reduce heat and simmer for 7-8 minutes until the potatoes are tender. Drain and rinse with cold water to stop them from cooking further.
  • While the potatoes are cooking, prepare the rosemary dressing. Combined all the ingredients in a large mixing bowl. Add celery and cooked potatoes. Fold them into the dressing until evenly coated. Taste and adjust seasonings if needed.
  • Place in the fridge for at least 15 minutes (although I recommend a few hours) to allow the flavors to combine before serving. Serve chilled. Leftovers will keep in the fridge for 5 days.



This recipe can be found in Caitlin's cookbook, Simply Delicious Vegan!


Serving: 1serving | Calories: 236kcal | Carbohydrates: 27g | Protein: 3.4g | Fat: 12.4g | Saturated Fat: 2.1g | Sodium: 254mg | Potassium: 759mg | Fiber: 3.2g | Sugar: 1.8g | Calcium: 27mg | Iron: 2mg

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