Green Goddess Vegan Potato Salad Recipe photo by Taste of Home
Total Time
Prep: 30 min. + chilling
Creamy and packed full of flavor, this vegan potato salad is a great make-ahead salad for large crowds, and it comes together in just 30 minutes.

Updated: Jun. 04, 2024

Packed with nutrients, this vibrant vegan potato salad is seriously easy to make—all you need is 30 minutes to throw this contest-winning recipe together!

Simply boil baby red potatoes, blend a creamy avocado dressing with mayo and fresh herbs, then combine for a nutrient-rich salad. The bright green color not only looks appealing, but also boosts the salad’s nutritional value.

Whether you’re hosting a summer barbecue or looking for a hearty side to pair with your Meatless Monday dinner, this easy recipe is sure to delight.

Ingredients for Vegan Potato Salad

  • Potatoes: Waxy potatoes are key to a great potato salad because they hold their shape well when cooked. This recipe uses baby red potatoes, but you can also swap them for Yukon gold or fingerlings with similar results.
  • Green onions: Green onions add a subtle onion flavor to this vegan potato salad without being too overpowering.
  • Avocados: This healthy fat—the good kind—creates a creamy, rich base for this green goddess potato salad dressing.
  • Herbs: Fresh parsley and tarragon add a burst of color and brighten up this vegan potato salad.
  • Vegan mayonnaise: The use of vegan mayo provides the creaminess of a classic potato salad without the need for dairy.
  • Capers: Briny capers add a delightful burst of tanginess to this vegan potato salad recipe.
  • Seasoned salt: The addition of seasoned salt provides a complex and robust taste without the need to measure and mix individual spices. Here’s how to make seasoned salt at home.
  • Celery: Finely chopped celery adds a refreshing crunch, balancing the creamy texture of this green goddess potato salad.
  • Radishes: Sliced radishes feature as a garnish atop this salad, adding a peppery bite and vibrant contrasting color.


Step 1: Cook the potatoes

Place the halved baby red potatoes in a large saucepan and add water to cover. Bring to a boil, then reduce the heat and cook, uncovered, for 8 to 10 minutes. Drain the potatoes and transfer them to a large bowl.

Editor’s Tip: To evenly cook the potatoes, ensure they are cut into uniform pieces.

Step 2: Prepare the dressing

While the potatoes are cooking, chop the green onions and reserve the white parts of the stem for later. Add the green portions to a blender along with the avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Blend until creamy, scraping down the sides as needed.

Step 3: Assemble the salad

Add the finely chopped celery and the white parts of the green onions to the bowl with the drained potatoes. Pour the prepared dressing over the potatoes, tossing gently to coat.

Editor’s Tip: The key to avoid breaking down the potatoes is to gently fold all the ingredients together.

Step 4: Chill and serve

Cover the salad and refrigerate for at least an hour to allow the flavors to meld. Right before serving, top with sliced radishes and additional fresh parsley.

Editor’s Tip: Chilling the salad enhances the flavor and texture.

Vegan Potato Salad Variations

  • Add in some spice: Mix in one diced jalapeno or a dash of hot sauce to give this potato salad recipe an added kick.
  • Amp up the smokiness: Add 1 teaspoon of smoked paprika for a smoky flavor that pairs exceptionally well with potatoes.
  • Make it mayo-free: Swap out the vegan mayonnaise with a blend of olive oil and lemon juice for a lighter, mayo-free version.
  • Use different herbs: Add a mix of fresh herbs like basil, cilantro and dill to switch up the flavors of this green goddess potato salad.
  • Add more crunch: Toss in one finely chopped bell pepper or some sunflower seeds for added crunch and texture.

How to Store Vegan Potato Salad

Store any leftovers of this vegan potato salad in an airtight container and refrigerate for up to three days.

Can you freeze vegan potato salad?

While it’s possible to freeze potato salad, the texture may change once thawed. For the best results, it’s recommended to enjoy this salad fresh or within a few days of making it.

Can you make vegan potato salad ahead of time?

Yes, you can prepare this potato salad up to a day in advance—it frankly tastes even better on day two. Store it in the fridge and stir well before serving.

Vegan Potato Salad Tips

How do you keep the potatoes from getting mushy?

Apart from making sure not to overcook the potatoes, choosing the right potato is key to keeping this potato salad from getting mushy. Avoid russet potatoes, as they don’t hold their shape well when cooked. Instead stick to waxy potatoes like baby red, fingerling or Yukon gold.

What can you serve with vegan potato salad?

The flavors of this vegan potato salad make it a versatile side, pairing well with grilled vegetables, veggie burgers or sandwiches.

Can you add extra protein to this vegan potato salad?

Cooked chickpeas, edamame or baked tofu cubes can be mixed in to this vegan potato salad recipe to up its protein content. Adding chopped almonds or hemp seeds can not only make the salad high-protein, but it also gives it a nice crunch.

Green Goddess Vegan Potato Salad

Prep Time 30 min
Yield 8 servings


  • 2 pounds baby red potatoes, halved
  • 4 green onions
  • 2 medium ripe avocados, peeled and pitted
  • 1/2 cup sprigs fresh parsley, stems removed
  • 1/2 cup vegan mayonnaise
  • 3 tarragon sprigs, stems removed
  • 2 teaspoons capers, drained
  • 1 teaspoon seasoned salt
  • 1 celery rib, finely chopped
  • Sliced radishes


  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.
    Meanwhile, chop green onions, reserving white portions. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down the side as needed.
    Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions, and dressing; toss to coat. Refrigerate, covered, for at least 1 hour. Before serving, top with radishes and additional parsley.

Nutrition Facts

3/4 cup: 235 calories, 15g fat (2g saturated fat), 0 cholesterol, 295mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.

Don't be fooled by the green color—this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California
Recipe Creator