Vegan Potato Salad with Peppers, Onions and Mustard Vinaigrette


Unlike the popular mayo-laden potato salad recipes, this one has a very savory and fresh taste thanks to the mustard vinaigrette. It is also naturally dairy-free, vegan and egg-free, so no need for substitutes! It is also a great backdrop for fresh herbs of the season. Consider adding fresh chopped dill or parsley just prior to serving.

Vegan Potato Salad Recipe with Peppers, Onions and Mustard Vinaigrette

This vegan potato salad is best eaten the day after it’s made, giving the flavors from the mustard vinaigrette time to intensify. When ready to serve, your can keep the potato salad cool by placing your serving dish in a larger bowl filled with ice.

Vegan Potato Salad Recipe with Peppers, Onions and Mustard Vinaigrette

Special Diet Notes: Vegan Potato Salad with Mustard Vinaigrette

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.

Vegan Potato Salad with Peppers, Onions and Mustard Vinaigrette
Prep time
Cook time
Total time
Serves: 6
Mustard Vinaigrette:
  • 2 tablespoons mustard
  • 1 tablespoon water
  • ½ cup vinegar (apple cider, white, or white wine)
  • Juice of 1 lemon
  • 2 cups olive oil
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 4 medium Idaho potatoes, peeled
  • 1 medium yellow or orange pepper, cut into thin, 2-inch strips
  • 1 medium onion, thinly sliced
  • ½ cup Mustard Vinaigrette, plus additional as needed
  • Coarse salt and freshly ground pepper
  1. For the vinaigrette, whisk the mustard, water, vinegar, and lemon in a medium bowl until frothy. Whip the mixture continuously as you add a steady stream of the oil. Continue whisking until all oil is incorporated. Season to taste with salt and pepper.
  2. For the salad, boil the potatoes in lightly salted water, until tender. Slice the cooked potatoes and place in a salad serving bowl. Scatter sliced peppers and onions overtop and pour on about ½ cup vinaigrette.
  3. Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well distributed.
  4. Taste salad and season with salt and freshly ground pepper. Let salad stand at least an hour. Before serving, taste salad again and add more vinaigrette, if desired.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: Fingerling Potato Salad Recipe: A Fresh, Mayo-Free, Colorful Side Dish

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