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Vegan Potato Salad

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 250
A creamy and flavorful vegan potato salad perfect for picnics and barbecues. This recipe uses simple ingredients to create a classic dish with a plant-based twist.

Ingredients

Salad

  • 2.5 pounds potatoes (Yukon Gold)
  • 0.5 gallon cold water
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 0.75 cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery ((+ ½ teaspoon celery seeds optional))
  • 0.5 cup shallot
  • 2 tablespoons mustard
  • 1 cup fresh herbs (dill, parsley, chives, or a mix of all)
  • 4 pickled cucumbers
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon paprika

Instructions 

  • Boil potatoes in salted water until fork-tender, about 30 minutes. Drain, cool, and peel.
  • Chop potatoes into bite-size pieces, add to a bowl, and drizzle with 2 tablespoons of apple cider vinegar.
  • Combine vegan mayo, 1 tablespoon apple cider vinegar, celery, shallot, mustard, herbs, pickled cucumbers, salt, and pepper in a separate bowl.
  • Pour dressing over potatoes, toss gently, and adjust salt. Sprinkle with paprika and serve.

Notes

For a tangier flavor, add a squeeze of lemon juice to the dressing.
Calories: 250kcal
Cost: $8
Course: Side Dish
Cuisine: American
Keyword: potato

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Sodium: 400mg