Description
A flavorful vegan twist on a classic potato salad that’s creamy, tangy, and perfect for any gathering.
Ingredients
Scale
- 2½ pounds of Yukon Gold potatoes
- ½ gallon of cold water
- 1 teaspoon of salt
- 2 tablespoons of apple cider vinegar
- ¾ cup of vegan mayo
- 1 tablespoon of apple cider vinegar
- 1 stalk (2 oz) of celery
- ½ cup of shallot
- 2 tablespoons of mustard
- 1 cup of fresh herbs (dill, parsley, chives, or a mix)
- 4 pickled cucumbers
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- ½ teaspoon of paprika
Instructions
- Prep the potatoes by washing thoroughly and cutting them into 1-inch cubes.
- Boil the diced potatoes in a large pot with cold water and salt until fork-tender.
- Cool the potatoes under cold water, then transfer to a mixing bowl.
- Mix together the vegan mayo, apple cider vinegar, mustard, and salt in another bowl to create the dressing.
- Add the chopped celery, shallots, pickled cucumbers, fresh herbs, black pepper, and paprika to the potatoes.
- Dress the potato mixture with the creamy dressing and fold gently until coated.
- Taste and adjust seasoning as desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This potato salad can be made a day ahead for enhanced flavor. Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan potato salad, creamy potato salad, picnic side dish, healthy salad, plant-based recipe