By Elena Johnson

A simple summer favorite like potato salad can easily be made healthier by using an egg-free mayonnaise. Try Follow Your Heart’s Vegenaise or Earth Balance’s Mindful Mayo for a rich, creamy flavor without the artery-clogging cholesterol.  Leaving the skin on the red potatoes gives the dish added color and texture. This updated classic will make the perfect accompaniment to a veggie burger at your next backyard barbecue.

Egg-Free Potato Salad

Egg-Free Potato Salad


Egg-Free Potato Salad

 8 servings


3 ½ lbs. red potatoes, cut into 1 inch cubes

⅓ cup egg-free mayonnaise

2 Tbsp. Dijon or brown mustard

1 Tbsp. fresh lemon juice

2 tsp. salt

2 tsp. black pepper

1 cup celery, diced

½ cup red onion, chopped

¼ cup parsley, finely chopped

Boil the potatoes in salted water until they can be easily pierced with a fork – make sure not to overcook or the salad will be too mushy. Drain and rinse in cold water. Drain again and set aside to cool completely.

Meanwhile, combine the mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl and mix well to combine.

When the potatoes are fully cooled, place them in a large bowl with the celery, onion, and parsley. Mix gently to combine. Add the mayonnaise mixture and toss well to coat. Cover and place in refrigerator for at least 2 hours. Adjust seasoning before serving.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit Questions/feedback: email