Go Back
+ servings
Vegan Eggless Potato Salad

Eggless Potato Salad

Say a big howdy hello to Labor Day with this Eggless Potato Salad Recipe. A quick, easy, and simple vegan comfort food, perfect for all your summer cookouts. It’s the best eggless potato salad with cornichons, eggy kala namak salt, and a sprinkling of fresh chives or dill.
Course Salad
Cuisine American
Keyword gluten free, plant based, potato salad, Vegan Potato Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 290kcal
Author Florentina


  • 3 Lb yukon gold potatoes (or red potatoes)
  • 2 bay leaves
  • 4 scallions chopped
  • 12 oz jar cornichons reserve the brining liquid
  • 1/3 cup extra virgin olive oil
  • kala namak eggy salt
  • 1/4 tsp turmeric
  • fresh chives parsley or dill for serving
  • 1 pinch red pepper flakes optional


  • Scrub and rinse the potatoes well then cut them into one inch pieces. Transfer to a large pot, cover with cold water and bring to a boil. Add the bay leaves, a good pinch of salt and the turmeric. Cook until the potatoes are perfectly tender but not mushy.
  • Drain the potatoes in a colander and allow to dry in their own steam. Transfer to a large salad bowl.
  • Meanwhile dice the cornichons (or dill pickles) into small pieces and add them to the bowl with the potatoes together with the scallions. Drizzle with 1/3 cup of olive oil and a 1/4 cup of the reserve cornichons brining liquid. Sprinkle with a god pinch of Kala Namak salt then toss to coat well.
  • Taste and adjust seasonings with more of everything then sprinkle with fresh chives or dill.
  • Serve at room temperature with a pinch of chili flakes for heat, extra sulfur salt (kala namak) and fresh herbs.
  • Add in suggestions: crispy vegan bacon, smoky tempeh, grilled plant based sausages, roasted peppers, red onion etc.


  • Turmeric adds the golden color - Many are used to their potato salad having that golden color. The turmeric provides this golden color while adding in many other health benefits to the salad at the same time.
  • Don’t overcook the potatoes - You don’t want the potatoes to be mushy. You’re not making mashed potatoes. You want them to be soft, but not overly done.
  • Do I need to use kala namak salt? - This salt adds the missing eggy flavor in vegan potato salad. If you don’t mind if this flavor is there or not, you can swap it out for normal sea salt.
  • Topping ideas - I like to top my potato salad with some fresh herbs like dill or chives. You can also top it with more coarse kala namak or chili flakes for a spicy kick.
  • Vinegar substitute - Instead of vinegar, you can use the brining liquid found in your pickles or cornichons. It has great flavor and accomplishes the same task as vinegar.
  • Add-ins - If you want to kick things up a notch with your potato salad, you could add some extra ingredients. Some of my go-tos are crispy vegan bacon, grilled plant-based sausages, smoky tempeh, roasted peppers, red onion, etc.


Calories: 290kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 700mg | Potassium: 990mg | Fiber: 6g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 47mg | Calcium: 33mg | Iron: 2mg