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Vegan Confetti Potato Salad

Sharon Palmer

Hey, you plant-based eaters! Looking for a classic, comfort food potato salad with a healthy crunch? Then you’ll love my sunny, colorful, nutritious, and delicious potato salad. Bring it to a party and everyone will lap it up! The colors of veggies—carrots, peppers, herbs, red onions, radishes, and cabbage—shine right through in this light Vegan Confetti Potato Salad, which is also gluten-free. I have served this at countless outdoor picnics and summer parties, and always get requests for this recipe, which is why I put it on the blog a few years ago. With a vegan, yet flavorful creamy mustard-mayo dressing, this fluffy, creamy potato salad is as delicious and luscious as it is pretty. 

You can also alter the color of this potato salad based on the veggies you choose. I featured yellow Yukon gold potatoes, bright pink and white radishes, a mix of orange and purple carrots, and white onions in the recipe here, but you can also choose watermelon radishes, yellow carrots, and red onions for a different color palette. The choice is all up to you! You can change up the color based on the type of vegetables you use, which are available in a rainbow of colors, from yellow to orange to green to red to purple. Those crunchy veggies pack in extra fiber, vitamin C, and antioxidant compounds into your day, too, making this a lighter take on a classic potato salad.

This recipe also calls for a handful of fresh green herbs of your choice, allowing you to customize the flavor profile of your salad. Go with cilantro for a more Latin profile, basil and oregano for a Mediterranean vibe, or dill for a Scandinavian flavor twist. This is a great accompaniment to veggie-burgers, chili, or vegan BLTA sandwiches. Plus, it’s even yummier the next day, as the flavors meld together. Make up a big batch to enjoy all week long.

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Vegan Confetti Potato Salad

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings  1x
  • Diet: Vegan


The colors of veggies shine right through in this light Confetti Potato Salad, which is completely plant-based (vegan) and gluten-free to boot.




  • 12 medium (3 pounds) thin-skinned potatoes, such as Yukon Gold or red potatoes, unpeeled
  • 1 bell pepper (color, as desired, i.e., red, yellow, orange, or green)
  • 1/2 onion (red, white, or yellow), diced
  • 2 medium carrots (yellow, orange, purple), shredded
  • 1 cup cabbage, thinly sliced
  • 4 radishes (pink, red, watermelon), shredded
  • 1 ½ tablespoons capers, rinsed
  • ¼ cup fresh green herbs, chopped (i.e., dill, oregano, thyme, parsley)



  1. Place potatoes in a pot, cover with water, cover with a lid, and boil until just barely tender, yet still firm (about 30 minutes). Drain water and allow potatoes to cool.
  2. When potatoes are cool, coarsely dice them (with peels, unless they are tough—may peel after salad cools, if desired), and add to large bowl with pepper, onion, carrots, cabbage, radishes, capers, and green herbs.
  3. To make dressing: in a small bowl, mix mayonnaise, mustard, lemon juice, agave syrup, celery salt, garlic powder, and white pepper.
  4. Fold the dressing into the potato mixture just until well combined. Do not over mix to avoid mashing the potatoes. Season with salt as desired.
  5. Chill until serving time.
  6. Makes 12 servings (about 3/4 cup each)
  • Category: Salad
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 228
  • Sugar: 5 g
  • Sodium: 218 mg
  • Fat: 6 g
  • Saturated Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 5 g
  • Protein: 5 g

Keywords: potato salad, vegan potato salad, healthy potato salad

For other favorite, plant-based salad recipes, check out:

Coconut Curry Brussels Sprout Salad
Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Southwestern Black Bean, Quinoa and Mango Salad

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