Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!)

Total Time
Prep 10 mins
Cook 8 mins

This red potato salad has an oil and vinegar dressing base with a kick of spice!

Ingredients Nutrition


  1. Cut potatoes into bite size pieces and boil until cooked through.
  2. Finely chop your pickle, celery, red onion and bell pepper, then set aside.
  3. In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
  4. When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
  5. Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
  6. Refrigerate for a few hours until chilled or overnight. Serve chilled.


Most Helpful

This was OK, just wasn't enough flavor or creaminess for me. The dressing itself was pretty good, but just didn't have what I was looking for. Thanks for posting!

Nikoma June 23, 2011

Marvelous! I tripled the recipe because I had a big 5lb bag of red potatoes. I omitted the chili powder because I didn't have any, and used Dijon Nayonaise, as it is my favorite. It turns out excellently TANGY! Oh, wow, the TANG. I was iffy on the oil and vinegar--I've never made potato salad vegan style. But Kudos! It's great!

Brooke M. September 14, 2008

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