Vegan Potato Salad with Mustard Seed Dressing (No Mayo!) Recipe
A healthy lightened-up vegan potato salad, perfect for make-ahead meals or served with roasted salmon for a light dinner (vegan and gluten free).
How to Make the Best Vegan Potato Salad with Mustard Seed Dressing (No Mayo!)
This vegan potato salad with mustard seed dressing is a refreshing departure from traditional mayo-laden versions. The tangy whole grain mustard combined with aromatic caraway seeds creates a bold, flavorful dressing that perfectly coats tender baby potatoes without any of the heaviness.
What makes this salad truly special is its versatility. Serve it warm straight from the pot for a comforting side dish, let it cool to room temperature for picnics and potlucks, or make it ahead and enjoy it chilled from the refrigerator. The peppery bite of fresh arugula adds a lovely contrast to the creamy potatoes.
Whether you’re following a vegan diet or simply looking to lighten up your potato salad game, this recipe delivers on both flavor and nutrition. It pairs beautifully with grilled proteins, makes an excellent addition to any summer spread, and is naturally gluten-free.
Vegan Potato Salad with Mustard Seed Dressing (No Mayo!)
A healthy lightened-up vegan potato salad, perfect for make-ahead meals or served with roasted salmon for a light dinner (vegan and gluten free).
Ingredients
Potato Salad
Instructions
Potato Salad
- Blanch the potatoes in a pot of boiling water until fork tender, about 20 minutes.
- Chop the scallions and cornichons and place in a bowl.
- Add the blanched potatoes.
- Add the mustard, olive oil, caraway seeds and gently mix.
- Stir in the salt, pepper and arugula.
- Place in a serving bowl and serve warm or at room temperature.
Notes
- Salad can also be made ahead and served chilled—just toss the arugula in right before serving so it doesn't get too wilty!
- For extra flavor, toast the caraway seeds in a dry pan for 1-2 minutes until fragrant.
