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Top 8 Free (Vegan) Potato Salad

Creamy, non-sweet potato salad
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 8 people


  • 10 potatoes
  • 1 cucumber
  • 1/2 sweet onion
  • 3 tbsp mayo your allergen free
  • 1 tsp mustard
  • 3 tbsp dill pickle relish
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika (optional)


  • Peel Russet potatoes, keep the skin for red or gold potatoes. Cut raw potatoes into 1/2 inch cubes. Place potatoes in a large pot, cover with water, and bring to a boil. Turn heat down to medium and cook for 20 minutes. A fork should go through the potatoes easily. Stir occasionally to prevent burning and sticking to the bottom.
  • While potatoes are cooking, chop cucumber into quarters about 1/4 inch thick. Dice the onion finely. Place cucumbers, onions, mayo, mustard, and relish in a large bowl. Drain and rinse potatoes using cold water. Add salt and pepper, using more to taste. Mix until mayo covers everything evenly. Top with paprika if desired.