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Best eggless potato salad

Best Eggless Potato Salad!

This classic salad is not only made with eggless mayonnaise, but it has extra crunchy veggies, vegan bacon, and jalapeno peppers for a little touch of spices!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Salad
Cuisine American, Eggless, European
Servings 4


Salad ingredients

  • 6-8 Yukon or yellow gold potatoes
  • 1/2 cup finely diced red onion
  • 1 cup finely diced celery
  • 3-5 slices pickled jalapenos diced
  • 1 cup young green beans or asparagus


  • 1/2 cup vegan mayonnaise (Vegenaise)
  • 1/4 cup Dijon mustard
  • 1/3 cup gherkins minced or sweet relish
  • 3 tbsp pickle juice or apple cider vinegar
  • 1/2 tsp turmeric powder
  • 1 tbsp dill powder
  • 1 tsp lemon pepper
  • 1 tsp sea salt

Coconut bacon

  • 2 cups unsweetened coconut chips (not flakes)
  • 2 tbsp soy sauce
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup


Prepare the vegetables

  • Cut the potatoes in quarters and cook them in boiling water for 10-12 minutes until tender but still firm.
    Yellow potatoes
  • Drain and cool down with cold water to stop the cooking of the potatoes. Set aside.
  • Dice the celery, the red onion and the green beans or the asparagus.
  • Cook the cut green beans or asparagus lightly. Drain and cool down to stop the cooking.

Make the coconut bacon

  • Turn the oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
  • Mix all the liquid ingredients in a bowl.
  • Add the coconut chips, and stir to coat well.
  • Pour the coconut on the baking sheet making sure that they don't overlap.
  • Bake for 6 minutes, then gently flip.
  • Bake for another 6 minutes for soft bits or 8 minutes for harder bits.
  • Coconut bits will harden when cooling down.

Make the dressing

  • In a bowl, whisk the Vegenaise, turmeric powder, the Dijon mustard, lemon pepper, salt, minced gherkins, pickle juice, maple syrup, fresh or dried dill.

Putting it together

  • In a large bowl, combine the potatoes, celery, green beans, Jalapeno peppers or asparagus with the eggless dressing.
  • Mix well, add some of the coconut bacon. Taste and season.
  • Cover and refrigerate. Will keep for 3-4 days.
Keyword dairy-free, gluten-free, Vegan potato salad
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