Vegan Potato Salad
A creamy, tangy, and crunchy vegan potato salad perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 95 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 pounds potatoes
- 1 cup vegan mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped pickles
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- Fresh parsley for garnish
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and set aside to cool.
- Prepare the sauce by whisking together vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine the cooled, chopped potatoes with the sauce, celery, red onion, and pickles. Fold until evenly coated.
- Adjust seasoning if needed and garnish with parsley.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
For best texture, use waxy potatoes like Yukon Gold. This salad can be made a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/vegan-potato-salad/