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Classic Vegan Potato Salad

This creamy, tangy potato salad is perfect for summer picnics and gatherings, offering vibrant flavors and comforting textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 cups yellow potatoes (chopped into medium chunks) Peeling is optional; skin adds extra flavor.
  • ½ cup finely chopped celery
  • ½ cup thinly sliced red onion
  • ½ cup dill pickle (chopped into small chunks)
  • ¾ cup vegan mayonnaise
  • 1 tablespoon yellow mustard Adjust according to taste.
  • ¼ cup fresh dill (roughly chopped)
  • to taste Salt and pepper
  • to taste optional Green onion (for garnish) Optional for garnish.

Method
 

Cooking
  1. Begin by boiling a large pot of water.
  2. Chop the potatoes into bite-sized chunks and add to the pot (peeling is optional).
  3. When the water starts boiling, reduce heat to a simmer and gently boil the potatoes for about 12-15 minutes or until fork-tender.
  4. In a large bowl, combine the celery, onion, dill pickle, vegan mayo, yellow mustard, and fresh dill. Mix together.
  5. When the potatoes are done, transfer them to a colander, rinse with cold water, and let them drain. Allow the potatoes to cool for a few minutes.
  6. Add the cooled potatoes to the bowl with the veggies and gently toss to combine. Taste and adjust seasonings if desired.
  7. Chill the potato salad until serving. Garnish with chopped green onion if desired. Serve and enjoy!

Notes

This potato salad keeps well in the fridge for about 3-5 days. Store in an airtight container. If it seems a bit dry upon serving later, a dollop of vegan mayo can revive the creaminess. Timing is key: ensure potatoes are cool before mixing to avoid a mushy salad.