This vegan potato salad is creamy, tangy, and packed with flavor, with a simple dressing and crispy tempeh bacon throughout. If you’re looking for a vegan potato salad that still feels classic but has more depth, this is a great option for hosting or meal prep.

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How to Make a Classic Vegan Potato Salad

A good vegan potato salad should have the same balance as a traditional version. Creaminess from the mayo, acidity from vinegar, and crunch from vegetables all work together to create a well-rounded dish.

This version keeps that classic structure while using plant-based ingredients, making it the perfect go-to vegan potato salad that still tastes familiar and satisfying.

Checkered Cutting Board
Hellman's Vegan Mayo Hellman’s Vegan Mayo
Shun Knives Shun Knives
3 Quart Saucepan 3 Quart Saucepan
Tempeh Tempeh
Cutting Board Cutting Board
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How to Cook Tempeh Bacon for Potato Salad

If you’ve been searching for how to cook tempeh or for a solid tempeh bacon recipe, this method is super simple and effective. Hand crumbling the tempeh and pan-frying it creates crispy edges and a great texture.

Adding tamari, maple syrup, and smoked paprika gives the tempeh a smoky, slightly sweet flavor that works perfectly in this vegan potato salad and deliciously replaces traditional bacon.

{If you like this recipe you’ll love my DILL & DIJON POTATO SALAD and my 30 CLOVE GARLIC MASHED POTATOES.}

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Vegan Potato Salad with Tempeh Bacon & Chives

Yield: 8 servings
Creamy vegan potato salad with crispy tempeh bacon and chives. A classic-style potato salad with a plant-based twist.
Prep: 20 minutes
Cook: 20 minutes
Total: 45 minutes
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Ingredients

Potato Salad

  • 3 lbs Yukon Gold Potatoes, peeled and chopped into chunks
  • 1 cup Vegan Mayo, I used the brand Hellman's
  • 3 Pickle Spears, finely chopped
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tbsp Dill Relish
  • ½ tsp Sea Salt, plus more to taste
  • ¼ tsp Black Pepper
  • 3-4 Celery Stalks, finely sliced
  • ½ Red Onion, finely diced
  • ¼ cup Chives, finely chopped

Tempeh Bacon

  • 1 block Tempeh, hand crumbled
  • 1 tbsp Tamari
  • 1 tsp Maple Syrup
  • 1 tsp Smoked Paprika
  • 1 tbsp Avocado Oil

Instructions
 

  • Add peeled potato chunks to a pot of generously salted water. Bring to a boil then down to a simmer. Cook until fork tender. Drain and cool.
  • Toss tofu in seasoning then pan fry until ultra crispy.
  • While the potatoes are cooling, add all of the potato salad ingredients to a mixing bowl. Gently stir in the potatoes and tempeh and toss evenly.
  • Cool in the fridge for at least 1 hour, or best enjoyed the next day.
Author: Annie Kimmelman