Perfect Plant-Based Potato Salad

Wicked_Potato Salad recipe

There’s nothing more perfect than a really good scoop of potato salad on a picnic plate. Or any plate for that matter! We packed this totally vegan version with a big, classic flavor and lots of tasty green things like peas, pickles, and fresh herbs. Starting with our garlic-and-onion flavored plant-based mayo makes the salad a snap: You’ll get the deep flavor, great texture, and lots of umami from a single ingredient. 


  • 2 pounds (900g) small waxy potatoes, such as Yukon Gold or red bliss, scrubbed
  • 1 tbsp (18g) plus 1/2 tsp (3g) kosher salt, divided
  • 3/4 cup (180ml) Wicked Kitchen™ Garlic Vegan Mayo with Caramelized Onion
  • 1/2 cup (70g) shallot or red onion, finely chopped
  • 1 tbsp (15ml) white wine vinegar
  • 1/8 tsp cayenne pepper
  • 1 cup (140g) fresh or frozen green peas, thawed
  • 3 celery stalks, thinly sliced
  • 1/2 cup (80g) sweet pickles, diced
  • 1/2 cup (12g) mixed fresh herbs (dill, parsley, chives or celery leaves), chopped


  1. Halve the potatoes if they’re about the size of eggs and quarter them if they are much larger. Place in a large saucepan and cover by 1 inch (2.5cm) with cold water and add 1 tbsp (18g) salt. Bring to a boil over high heat; adjust the heat so the water just simmers and cook, partially covered, until the potatoes are just tender when pierced with the tip of a paring knife, about 15 minutes (don’t overcook them!). Drain and cool under cold water.
  2. Meanwhile, whisk the mayo, shallot, vinegar, cayenne, and remaining 1/2 teaspoon (3g) salt together in a large bowl. Add the peas, celery, and pickles.
  3. Pat the potatoes dry and cut them into bite-sized pieces. Toss them with the dressing. If you can, cover and refrigerate for at least 20 minutes and up to a day to allow the flavors to blend. Taste and adjust the flavor with more salt or vinegar, if needed. Fold in the fresh herbs just before serving.

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