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
vegan potato salad-1

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.}