Now Reading
Vegan Potato Salad Recipe

Vegan Potato Salad Recipe

Asparagus Potato Salad

This vegan potato salad recipe is naturally gluten-free and top 8 allergen-free. It makes a delicious springtime salad full of color and flavor.

Are you a creamy potato salad or a vinegar potato salad person? That my friends is the big question of the day! I am a non-creamy gal, probably because most mayos are not allergy friendly, so creamy was never really possible. 

Luckily I ended up in Germany where both types of potato salad are an option and man do those Germans know how to make a good potato salad. Probably because they use Krauteressig (herb vinegar), not sure what that would be in the North American market.

I’ve never made potato salad in Germany because I make it only one way, and that involves baby potatoes, which I haven’t found in Berlin. But, we are back in Canada for a couple of weeks, and I couldn’t wait to get my hands on some beautiful red, gold, and purple baby potatoes!

Potatoes and Asparagus for Potato Salad

Potatoes and Asparagus

Why vegan potato salad?

When I was a kid we made potato salad with a vinegar dressing, adding green beans and fresh red onions to the mix. Unfortunately, I have grown an allergy to green beans, but have found an even better replacement: asparagus!

This vegan potato salad recipe has been amplified even more than the original because the onions are slightly baked. I have a thing about the raw onion taste that lingers on the tongue three hours later — if you remember, this was how the Warm Panzanella Salad came about.

See Also
Easy Cheesy Spinach Dip

Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.

Making homemade vinaigrette is delightfully simple and so much healthier than store bought. You can also be 100% sure that it is allergen free. I love the one used in this potato salad because it is on the lighter side. If you have an all-time favourite vinaigrette feel free to use that instead, just make sure there is a little sweetness in it to compliment the tartness of the baby potato skins. The tartness of the skins are the best part!

This vegan potato salad is perfect as a BBQ side dish, and you can make it well ahead of time. I prefer it the next day because the vinaigrette gets a chance to soak into the potatoes. So if you are looking for a lighter vegan potato salad recipe with lots of freshness and colour, this one is right for you!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asparagus Potato Salad

Vegan Potato Salad Recipe

5 from 1 review

  • Author: Kortney
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Diet: Vegan


Vegan Potato Salad with asparagus is a light salad perfect for a bbq or summer lunch. Made with whole baby potatoes for a colourful touch. Free from the top 8 allergens and sesame!



For the Salad

  • 1 cup Red Onion – diced
  • 1 tsp Olive Oil
  • 1 1/2 lbs Baby Potatoes – sliced in half, make sure the pieces are roughly the same size (best is a mix of red, gold, and purple)
  • 2 cups Asparagus – cut into 1-inch pieces
  • 1/2 cup Italian Parsley – roughly chopped
  • Salt and Pepper


  • Large bowl with ice water – for after blanching the asparagus

For the Vinaigrette

  • 1 tsp Mustard (I like Dijon)
  • 1/2 tsp Honey (or Maple Syrup for Vegan)
  • 2 tbsp White Balsamic Vinegar
  • 1/4 cup Olive Oil


  1. Cook your onions: Coat the onions in olive oil and season with salt and pepper. Bake the onions at 375° for 15-20 minutes or until just brown – you want them to still have a crunch.
  2. Boil your potatoes: In a large pot of water boil the potatoes until soft – roughly 10-15 minutes. Be careful not to overcook them or they will break apart when you toss them with the vinaigrette.
  3. Blanch your asparagus: Place your asparagus in a large pan and cover them with water. Cook them until they turn a bright green, this will happen quickly -around the time the water comes to a boil. Once they are bright green, transfer the asparagus to the bowl of ice water to stop the cooking. You want the asparagus to have a crunch.
  4. Make the vinaigrette: In a small bowl whisk all ingredients together. Or you can use a mason jar and shake them all together.
  5. Make the salad: Dry your cooked potatoes and asparagus. Transfer them to a large bowl. Add parsley, onions, and vinaigrette. Toss the salad. Add salt and pepper to taste.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Cuisine: american


  • Serving Size: 1
Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.
View Comments (23)
  • Love the idea of adding green veggies to potato salad! We made a very similar potato salad last night too. Yum!

  • I have never heard of making potato salad with vinegar before, and I absolutely love anything to do with vinegar. I will definitely be trying this recipe out this weekend and I have a feeling it will be a firm favorite in my house!

  • I love asparagus and I love potato salad, so this will definitely be a winner with me. I love that this is dressed with a vinaigrette instead of the usual mayonnaise. This will be great for warm weather picnics

  • This looks delicious! My daughter is also allergic to mustard seed – I usually just leave it out of vinaigrettes and don’t replace with anything else, but wondering if you have any thoughts on a good substitute. I’m always looking for new ideas! ? Look forward to making this either way!

    • Hi Erin,
      mustard is a tricky one substitute. I like to use it because it helps with the emulsion. I bet you could add some dried herbs to add a fun layer of flavour or to get the slight creaminess that comes from mustard perhaps a little avocado and lemon for tang. Let me know if you come up with anything 😀

  • This looks amazing and so fresh! I love the purple potatoes ? ?? I’m dairy free so I feel you in the lack of creaminess. Curious if you’ve ever tried hummus or a mash of other legumes or peas? It’s an easy natural way to add a creamy gesture that I’ve been digging lately 🙂

    • I have tried using avocado to make a creamy salad dressing, but haven’t tried with legumes. That sounds like it would be right up my alley since I am currently obsessed with using bean dip in pretty much everything 😀 Thanks for the tip!

  • What a great combination of flavors!! I like my potatoe salad simple like you, allergy safe and lowered calories!! Thanks for a great recipe.

The Zestfull Corp. is a registered 501(c)(3) nonprofit organization.

© 2021 Zestfull. All rights reserved.

Scroll To Top