Vegan Big Mac Potato Salad

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Baby potatoes - Cut them in half for even roasting.
• Olive oil - for roasting potatoes and making croutons.
• Vegan burger patties - Shape into mini patties and cook in a frying pan or oven. I used burger patties from Beyond Meat.
• Gherkins - Slice them thinly.
• Cherry tomatoes - Halve them for easy mixing.
• Red onion - Finely chop for a bit of crunch.
• Lettuce leaves - Shred them for a fresh element.
• Burger buns - Make sure they’re vegan-friendly; cut into cubes for croutons. Try my recipe for vegan burger buns if you fancy making your own.
• Sesame seeds - Sprinkle on top for added texture.

For the Vegan Big Mac Sauce Salad Dressing:

• Vegan mayonnaise - The base for the vegan Big Mac Sauce.
• Pickle juice - Adds tanginess to the sauce.
• Yellow mustard - American Style mustard - for that classic Big Mac flavor.
• White vinegar - Enhances the tangy taste.
• Seasonings - Onion powder, garlic powder, smoked paprika, plus salt and pepper to taste.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Oven - Preheat to 200°C (400°F) for roasting potatoes and 180°C (350°F) for baking the burger bun croutons.
• Baking sheet
• Mixing bowls
• Frying pan or oven - for cooking the vegan burger patties.
• Knife and Cutting Board
• Measuring cups and spoons
• Serving bowl

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Roast Potatoes

Preheat oven to 200°C (400°F). Toss halved baby potatoes in olive oil, salt, and pepper. Roast for 25-30 minutes until golden and crispy. Let cool.

Step 2: Make Croutons

Toss burger bun cubes in olive oil, salt, and pepper. Bake at 180°C (350°F) until golden and crunchy.

Step 3: Prepare Big Mac Sauce

Mix vegan mayonnaise, pickle juice, mustard, vinegar, onion powder, garlic powder, smoked paprika, salt, and pepper.

Step 4: Combine Salad Ingredients

In a large bowl, mix roasted potatoes, mini vegan burger chunks, sliced gherkins, halved cherry tomatoes, chopped red onion, and shredded lettuce.

Step 5: Add Dressing and Toppings

Drizzle Big Mac sauce over the salad and toss to coat. Sprinkle burger bun croutons and sesame seeds on top.

Step 6: Serve Immediately

Serve and enjoy the Big Mac Potato Salad while fresh to let all the flavors and textures shine.

🍽️ Serving

Serve your Big Mac Potato Salad fresh and enjoy it immediately. This ensures the flavors and textures are at their best. Place the salad in a large serving bowl.

Make sure to toss it well so the Big Mac sauce evenly coats the ingredients. Add a final sprinkle of sesame seeds and burger bun croutons on top.

Serve it as a main dish or a side at your next summer gathering & enjoy every bite!

❄️ How To Store Potato Salad

Store any leftovers in an airtight container in the fridge for up to 3 days. The salad is best enjoyed fresh, but it will keep well for a few days.

If you need to store it longer, you can separate the components to maintain the textures—store the roasted potatoes, burger chunks, and veggies separately from the Big Mac sauce and croutons.

🔜 Related Recipes

If you enjoyed this Vegan Big Mac Potato Salad, you'll surely love this Vegan Tuna Salad or try this flavorful Italian-Style Potato Salad for a tasty twist on a classic potato salad. Both of these recipes are perfect for your next meal prep or to take along on a summer picnic!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Big Mac Potato Salad

Romy

This Vegan Big Mac Potato Salad combines crispy roasted potatoes, juicy vegan burger chunks, and crunchy burger bun croutons, all tossed in a tangy Big Mac sauce dressing! Perfect for summer gatherings, this delicious vegan potato salad is a crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 6 servings

Equipment

• 1 oven
• 1 Baking Sheet
• mixing bowls
• 1 Frying Pan or Oven for cooking the burger patties
• 1 Knife & Cutting Board for chopping all ingredients
• 1 whisk for mixing the big mac sauce dressing
• 1 large mixing bowl
• 1 Serving Bowl

Ingredients

  

• 2.2 lbs Baby potatoes (1 kg)
• 1 tablespoon olive oil
• salt and pepper to taste
• 2-3 vegan burger patties shaped into mini patties and cooked in a frying pan or oven
• 4-5 pickled gherkins sliced
• 1 cup cherry tomatoes (150g) halved
• ½ red onion finely chopped
• 2-3 lettuce leaves shredded
• 1 tablespoon sesame seeds

For the Croutons:

• 2 vegan burger buns cut into cubes
• 2 tablespoon olive oil
• salt and pepper to taste

For the Big Mac Sauce Dressing:

• ½ cup vegan mayonnaise (120 g)
• 2 tablespoon pickle juice
• 1 tablespoon yellow mustard American-style
• 1 tablespoon white wine vinegar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• salt and pepper to taste

Instructions

 

• Preheat your oven to 200°C (400°F). Halve the baby potatoes and toss them in 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes until golden and crispy. Let them cool.
• Cut the burger buns into cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread the cubes on a baking sheet and bake at 180°C (350°F) until golden and crunchy.
• Shape the vegan burger patties into mini patties. Cook them in a frying pan or oven until they are well done. Let them cool and cut into chunks.
• In a bowl, mix together ½ cup of vegan mayonnaise, 2 tablespoons of pickle juice, 1 tablespoon of yellow mustard, 1 tablespoon of white vinegar, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste.
• In a large mixing bowl, combine the roasted potatoes, mini vegan burger chunks, 4-5 sliced gherkins, 1 cup of halved cherry tomatoes, ½ finely chopped red onion, and 2-3 shredded lettuce leaves.
• Drizzle the Big Mac sauce over the salad.Toss everything to coat evenly. Sprinkle the burger bun croutons and 1 tablespoon of sesame seeds on top.
• Serve the Big Mac Potato Salad fresh and enjoy the salad immediately to let all the flavors and textures shine.

Notes

• Serving Tips: Serve the salad fresh to enjoy the best flavors and textures. Toss the salad well to ensure the Big Mac sauce evenly coats all ingredients. Add a final sprinkle of sesame seeds and croutons just before serving for added crunch.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To maintain the best texture, store the roasted potatoes, burger chunks, and veggies separately from the Big Mac sauce and croutons.
• Make-Ahead Tips: Prepare the components in advance and store them separately. Combine and dress the salad just before serving to keep it fresh and crunchy.
• Customization: Feel free to customize the salad with your favorite veggies or add more protein options like grilled tofu or chickpeas.
• Crouton Alternatives: If you're short on time, use store-bought croutons instead of making your own from burger buns.
• Dressing Variations: Experiment with adding a bit of hot sauce or a dash of sweet relish to the Big Mac sauce for a twist on the classic flavor.

Keyword big mac salad, roasted potato salad, vegan big mac sauce, vegan potato salad

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