Colorful Vegan Confetti Potato Salad with Creamy Lemon Dressing (Gluten-Free & Healthy)
Looking for a healthy and colorful side dish that’s bursting with texture and flavor? This vegan confetti potato salad brings together tender potatoes, crunchy red cabbage, crisp carrots, peppery radishes, spicy red onions, and sweet bell peppers—all tossed in a zesty, creamy lemon dressing. It’s a perfect balance of fresh and hearty, making it a standout dish for meal prep, potlucks, or plant-based lunches. Naturally gluten-free, vegan, and oil-free optional, this vegan potato salad is as wholesome as it is beautiful. Indeed, this classic comfort food potato salad has a healthy crunch, while basking in a sunny, colorful, nutritious glow. Bring it to a party and everyone will lap it up! I have served this potato salad at countless outdoor picnics and summer parties, and always get requests for this recipe, which is why I posted it on my blog a few years ago. With a vegan flavorful lemon-mustard dressing, this fluffy, creamy potato salad is as delicious and luscious as it is pretty.
You can alter the color of this potato salad based on the veggies you choose. I featured yellow Yukon gold potatoes, bright pink radishes, a mix of orange and purple carrots, and red onions in the recipe here, but you can also choose watermelon radishes, yellow carrots, and yellow 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, making this a lighter, more nutritious take on a classic potato salad.
Description
This vibrant vegan confetti potato salad is packed with potatoes, red cabbage, carrots, radishes, red onions, and bell peppers, all tossed in a creamy lemon dressing. A healthy, gluten-free side dish full of flavor and color!
Potato Salad:
- 3 pounds (about 12 medium) thin-skinned potatoes, such as Yukon Gold or red potatoes, unpeeled
- 1/4 small head (4 ounces) red cabbage, divided into 4 pieces
- 1/2 medium onion (red, white, or yellow), cut into 2 pieces
- 1 medium bell pepper (red, yellow, orange, or green), cored and quartered
- 2 medium (6 ounces total) carrots (yellow, orange, purple), trimmed
- 4 medium radishes (pink, red, watermelon), trimmed
- 1 ½ tablespoons capers, rinsed, drained
- ¼ cup finely chopped fresh green herbs (i.e., dill, oregano, thyme, parsley, basil)
Creamy Lemon Dressing:
- 3/4 cup reduced fat vegan mayonnaise (i.e., Veganaise, Just Mayo, Follow Your Heart, or make it yourself here)
- 1 tablespoon prepared yellow or Dijon mustard
- 1 large lemon, zested and juiced
- ½ teaspoon agave syrup (optional)
- ½ teaspoon celery salt
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- 1/2 teaspoon salt (optional)
- Place potatoes in a pot, cover with water, cover with a lid, bring to a boil, and cook over medium heat until barely tender, yet still firm (about 30 minutes; do not overcook). Rinse in cold water, drain water, and allow to cool.
- Meanwhile, place a large slicer attachment on a food processor and coarsely slice the cabbage, onions, and bell pepper. Transfer the sliced vegetables to a large mixing bowl. (Alternatively, thinly slice the cabbage, onions, and bell peppers by hand.)
- Place the coarse shredder attachment on the food processor and coarsely shred the carrots and radishes. Transfer the shredded vegetables to the mixing bowl. (Alternatively, coarsely shred the cabbage, onions, and bell peppers using a box grater.)
- When potatoes are cool, coarsely dice them (with peels, unless they are tough; may peel if desired), and add to the mixing bowl.
- Add the capers and green herbs to the mixing bowl and gently toss.
- To make Creamy Lemon Dressing: In a small bowl, mix together mayonnaise, mustard, lemon zest and juice, agave syrup (optional), celery salt, garlic powder, white pepper, and salt (optional).
- Gently fold the dressing into the potato salad mixture just until well combined. Do not over mix to avoid mashing the potatoes.
- Chill until serving time. Makes 12 servings (about 3/4 cup each). Lasts for up to five days in the refrigerator stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- 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
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