Easy Vegan Potato Salad Using Fridge Leftovers
Out of spoons but still need to eat? This easy vegan potato salad might just become one of your favourite low-effort vegan recipes.
Vegan | GF | Soy-free | Nut-free | No rice
This recipe has long been one of my favourites, as it’s not only low-effort but also incredibly tasty—and a real crowd-pleaser.
I took it along to our family Easter brunch this year, and—as I’d hoped—it was a tremendous success. Everyone wanted seconds. And because I made so much, there was even one portion left for me to take home and enjoy for lunch the next day.
Why You’ll Love This Easy Vegan Potato Salad
Low-effort, fast, easy, and no-cook… this potato salad is all of this and more. All you need is some fridge leftovers. Although if you wanted to, you could absolutely make this dish from scratch—which is what I did for our Easter brunch—and even that is still very doable.
Gluten-free, vegan, and allergy-friendly, most people can enjoy it without worrying about rashes, stomach upset, or other allergic reactions. That said, if you’re allergic to nightshades, I’m afraid you’re out of luck here (read more about nightshade vegetables).
Spoonie Tips for Quick Vegan Potato Salad
- Use pre-cooked or leftover potatoes.
- Sit while chopping. As a wheelchair-user, I do this 100% of the time, but it works just as well for those who don’t need a wheelchair (yet).
- Use pre-chopped onions or garlic paste. Shortcuts are total spoon-savers!
This recipe is great for batching: it will stay fresh in the fridge for up to 3 (or even 4) days. Future you will love having a few ready-to-eat meals on hand.
Egg-Free Potato Salad Ingredients
For this recipe I typically use leftover boiled potatoes, kidney beans (pre-cooked or from a tin), a handful of cherry tomatoes, gherkins, pickled silverskin onions, vegan mayo, and dairy-free yoghurt.
However, this recipe is very forgiving: you can swap in other legumes or even tofu instead of kidney beans, and adjust ingredients based on what you have. Potatoes, however, are non-negotiable: no potato salad without them.
How to Make This Vegan Potato Salad Using Leftovers
Easy Vegan Potato Salad
Ingredients
- 3 boiled potatoes diced
- 3 tbsp kidney beans
- ½ onion diced
- garlic to taste
- 5 cherry tomatoes quartered
- 2 gherkins diced
- 1 tbsp vegan mayonnaise
- 1 tbsp vegan yoghurt
- herbs and spices to taste
Instructions
- Toss everything into a bowl. Mix well.
- That’s it.
- You can eat it straight away, but if you give it 15-30 minutes in the fridge the flavours get time to mingle, and it will taste even better.
Notes
Dairy-Free Potato Salad Variations
- Use spicy tofu instead of kidney beans.
- Swap tomatoes for sweet corn, bell peppers, broccoli, or green peas.
- Use sundried tomatoes instead of cherry tomatoes.
Serving Suggestions
- Garnish with freshly cut spring onions, chives, or parsley.
- Add a sprinkle of smoked paprika or lemon zest just before serving.
- Eat straight from the bowl or paired with a slice of GF bread for lunch.
- Serve alongside a simple soup (store-bought or leftover) or a refreshing vegan Caprese-style salad for dinner.
How to Store Your 10-Minute Vegan Potato Salad
This dairy-free potato salad keeps 2–3 days in the fridge in an airtight container.
Do not freeze.
Allergy Information
Contains: Potato
Free from: Dairy, Gluten, Eggs, Soy, Sesame
Important: Always check labels for cross-contamination risks
Disclaimer
I’m not a dietitian; this recipe and any nutritional or allergy-related notes are based on personal experience and should not replace professional advice.
If you like this recipe, you might also enjoy my Vegetarian Grazing Board, Slow Cooker Vegetable Soup, or Carrot Ginger Soup.
Impress your friends and family with a stunning snack board filled with all kinds of yummy snack food.
Frequently Asked Questions
Absolutely. This is a true make-ahead vegan potato salad, and ideal for meal prep. It keeps well in the fridge for 2–3 days, and the flavour often improves after a few hours.
You can use dairy-free yoghurt, mashed avocado, or a simple olive oil and mustard-free dressing for a mayo-free vegan potato salad.
Certainly. If you already have cooked potatoes, this becomes a true no-cook vegan potato salad—just chop, mix, and chill.
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