Vegan Potato Salad Recipe
Introduction
This Vegan Potato Salad is a refreshing summer favorite made entirely plant-based. It captures all the classic flavors you love in a creamy, tangy dressing paired with tender potatoes and crunchy veggies.
Ingredients
- 1.5 lbs baby yellow potatoes or potatoes of choice
- 1 cup plant-based mayo
- 2 tbsp white vinegar
- 1 tbsp yellow mustard
- 3/4 cup celery, chopped
- 2-3 green onions, chopped
- 1 kosher dill pickle, chopped
- Salt and pepper to taste
Instructions
- Step 1: Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then lower to a simmer and cook until the potatoes are slightly fork tender, about 10-15 minutes. Drain and leave the potatoes in a colander, cover with a clean kitchen towel, and let them steam for 15 minutes. Then uncover and allow to cool for another 15 minutes.
- Step 2: While the potatoes cook, prepare the dressing. In a large bowl, combine plant-based mayo, white vinegar, yellow mustard, chopped celery, green onions, dill pickle, and pepper. Stir well, cover, and refrigerate until ready to use.
- Step 3: Once the potatoes are cool enough to handle, cut them into quarters. You may peel the skins if desired, or leave them on for added texture. Gently fold the potatoes into the dressing.
- Step 4: Taste and adjust salt or any seasonings as needed. Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Step 5: Serve cold and enjoy your flavorful Vegan Potato Salad.
Tips & Variations
- If you prefer a tangier salad, add a splash more vinegar or a squeeze of fresh lemon juice.
- For added crunch, consider mixing in diced bell peppers or chopped fresh herbs like dill or parsley.
- Leftover potato skins can be roasted for a tasty snack or garnish.
- Use red potatoes or fingerlings for a different texture and color.
Storage
Store the Vegan Potato Salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, stir gently before serving again. Reheating is not recommended; serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular mayonnaise instead of plant-based mayo?
Yes, you can substitute regular mayonnaise if you are not following a vegan diet. The salad will have a similar creamy texture and flavor.
Do I have to peel the potatoes?
No, peeling is optional. Leaving the skins on adds texture and nutrients, but if you prefer a smoother salad, you can easily peel the potatoes after cutting them once cooled.
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Vegan Potato Salad Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Vegan Potato Salad is a refreshing, plant-based twist on the classic summer favorite. Made with tender baby yellow potatoes, a creamy plant-based mayo dressing, tangy mustard, and crunchy veggies like celery and pickles, it’s perfect for picnics, barbecues, or any casual gathering. Light, flavorful, and easy to prepare, this potato salad combines traditional flavors with a delicious vegan approach.
Ingredients
Potatoes
- 1.5 lbs baby yellow potatoes or potatoes of choice
Dressing and Vegetables
- 1 cup plant-based mayo
- 2 tbsp white vinegar
- 1 tbsp yellow mustard
- 3/4 cup celery, chopped
- 2–3 green onions, chopped
- 1 kosher dill pickle, chopped
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are slightly fork tender, about 10-15 minutes, then drain.
- Steam and Cool Potatoes: Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Then uncover and allow to cool for an additional 15 minutes so they are cool enough to handle.
- Prepare the Dressing: While the potatoes cook, combine plant-based mayo, white vinegar, yellow mustard, chopped celery, chopped green onions, chopped dill pickle, and pepper in a large bowl. Stir well, cover, and refrigerate until ready to use.
- Combine Potatoes and Dressing: When potatoes are cool, cut them into quarters. Optionally peel skins off after cutting or leave skins on for texture. Add potatoes to the dressing and gently fold to combine. Taste and season with salt and additional pepper if needed.
- Chill: Cover the potato salad and refrigerate for at least 1 hour until completely cool and flavors meld.
- Serve: Enjoy chilled as a side dish for your summer meals.
Notes
- Potatoes should be boiled until just fork tender so they can steam and finish cooking without becoming too mushy.
- You can peel your potatoes after cutting if desired, but leaving the skins on adds texture and nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Vegan potato salad, plant-based potato salad, dairy-free potato salad, summer side dish, easy potato salad recipe
