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
Scale
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
