No-Mayo Vegan Potato Salad With Kale

Vegan potato salad
Darren Muir/Stocksy United
  • Total: 26 mins
  • Prep: 6 mins
  • Cook: 20 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
240 Calories
11g Fat
31g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 240
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 481mg 21%
Total Carbohydrate 31g 11%
Dietary Fiber 7g 27%
Protein 7g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy eggless and mayonnaise-free vegetarian and vegan potato salad recipe is great for a picnic, since you don't have to worry about refrigeration. It's also got a healthy dash of green veggies, including green peas and kale, so you'll be getting some vitamins and fiber too. You may also want to try this vegan recipe for classic American potato salad or a veganized German potato salad that can be served hot or cold.

As well as vegetarian and vegan, this potato salad recipe is also naturally gluten-free.


  • 3 large potatoes or (baking potatoes or 7-8 small potatoes, lightly boiled and sliced into 2-inch chunks)
  • 1/2 red onion (diced)
  • 2 ribs celery (diced)
  • 2 cups green peas (frozen, dethawed)
  • 4 green onions (diced)
  • Optional: 2 leaves kale (shredded)
  • 3 tablespoons olive oil
  • 3/4 teaspoon sea salt (or to taste)
  • 3/4 teaspoon black pepper (fresh ground, or to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Be careful not to over-boil the potatoes. They shouldn't be too soft so that they fall apart. Allow to cool before chopping into pieces.

  3. Gently toss all ingredients together in a large bowl. Add more salt and pepper, to taste. Its that easy - enjoy!