creamy vegan potato salad

creamy vegan potato salad_hot for food

If you’ve been keeping your eyes on the YouTube channel, then you know I’ve recently started utilizing more zucchini. This time, I managed to make a creamy vegan potato salad with zucchini cream as the base.

If you want another comforting dish made with a peeled and cooked zucchini check out my vegan carbonara. This kind of sauce is glorious and so needed in the summer, cause we want our potato salad super creamy and saucy but without the heaviness, yeah?! 

It’s a great dish to bring to a potluck or a BBQ, and you’ll get bonus points because it’s totally homemade! Step aside, store bought potato salad. There’s a new vegan dish in town! 

creamy vegan potato salad recipe

creamy vegan potato salad_hot for food
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creamy vegan potato salad

Comforting and creamy, but still light and healthy… dig in with a big spoon, cause the classic potato salad got a makeover!

Course Salad
Cuisine American
Keyword potato, potato salad, zucchini
Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Servings 6
Author Lauren Toyota


  • 2 lbs mini yellow or red potatoes
  • 2 zucchini, peeled and roughly chopped (about 1 1/2 cups chopped)
  • 1/3 C crumbled firm tofu
  • 2 tbsp grainy dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp sweet green relish
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp miso paste
  • 1/2 tsp celery salt
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/3 C chopped green onion (about 2 onions)
  • 1/2 C finely chopped celery (about 1 stalk)
  • 2 tbsp fresh chopped dill


  1. Place potatoes in a pot of cold water and bring to a boil. Boil potatoes for 10 to 12 minutes until tender. Be sure to add in zucchini in the last 5 minutes of cook time.
  2. Drain potatoes and fork out the zucchini pieces, then place them in a high powered blender. 

  3. Once the potatoes are cool enough to touch, you can halve or quarter them into a dice depending on their size. Refrigerate the potatoes until completely cooled.

  4. Drain the excess water from the tofu. You can use a tofu press before crumbling it, or once crumbled and measured you can squeeze it in a nut milk bag. You can also use a fine mesh sieve or double layer of cheese cloth. Add the tofu to the blender with the zucchini, mustard, apple cider vinegar, relish, olive oil, garlic powder, ground black pepper, miso paste, celery salt, sea salt, and smoked paprika. Blend it on high until very smooth and creamy. Ensure you don’t feel any texture from the zucchini in your mouth when you taste it. It should blend completely smooth with the zucchini being undetectable!

  5. Chill the sauce so it isn’t warm when you add it the potatoes. When ready to prepare the potato salad, add green onion, celery, and dill to the bowl of potatoes and then toss with all the sauce. This can also sit for a day ahead of time or can be served immediately. Keep leftovers refrigerated and consume within 3 to 4 days.

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