Inclusive Kitchen

Potato Salad (vegan)

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Potato salad is a classic dish that has graced American tables for generations, often making an appearance at summer barbecues, family reunions, and potlucks. This vegan version swaps out traditional mayonnaise for a creamy, plant-based alternative, ensuring that everyone can enjoy this beloved side dish without compromising their dietary preferences. With a delightful blend of fresh vegetables and zesty seasonings, this potato salad is not only delicious but also a colorful addition to any meal. The origins of potato salad can be traced back to the 19th century, with various regional variations emerging across the globe. In the United States, it has evolved into a staple at gatherings, with each family often boasting their own secret recipe. This vegan variant embraces the spirit of creativity, allowing you to customize it with your favorite herbs and spices. Plus, it’s a great way to use up those potatoes that have been sitting in your pantry, just waiting for their moment to shine. To make this potato salad truly stand out, we recommend using a mix of different potato varieties. Yukon Golds provide a buttery flavor, while red potatoes add a touch of sweetness and color. The addition of crisp vegetables like celery and bell peppers adds crunch, while fresh herbs like dill or parsley elevate the flavor profile. And let’s not forget the secret ingredient: a splash of apple cider vinegar for that tangy kick. After all, what’s a potato salad without a little zing? Just remember, if you’re ever in doubt about how much dressing to use, it’s better to start with less and add more as needed. Nobody wants a potato salad that’s swimming in dressing—unless you’re trying to win a swimming competition! So, roll up your sleeves and get ready to whip up a batch of this vegan potato salad that will have your friends and family asking for seconds. It’s perfect for summer picnics, backyard barbecues, or even as a comforting side dish during the colder months. With its vibrant colors and fresh flavors, this potato salad is sure to become a new favorite at your table. Just be prepared for the inevitable question: “Is this really vegan?” Yes, it is, and it’s delicious!

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Potato Salad
Variant: vegan Servings: 6 Total: 35 mins

Ingredients

  • 2 pounds Yukon Gold potatoes
  • 1 pound red potatoes
  • 1 cup celery, diced
  • 1 medium red bell pepper, diced
  • 1 cup green onions, sliced
  • 0.25 cup fresh dill, chopped
  • 0.75 cup vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon mustard (Dijon or yellow)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions

  1. Begin by washing and scrubbing the Yukon Gold and red potatoes under cold water to remove any dirt. Cut the potatoes into evenly sized cubes, about 1-inch in size, to ensure they cook evenly.
  2. Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water, which will help season the potatoes as they cook.
  3. Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender but not mushy.
  4. While the potatoes are cooking, prepare the dressing. In a large mixing bowl, combine the vegan mayonnaise, apple cider vinegar, mustard, salt, and black pepper. Whisk the ingredients together until smooth and creamy.
  5. Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. This cooling period helps the potatoes absorb the dressing better.
  6. After the potatoes have cooled, gently fold them into the bowl with the dressing. Be careful not to mash the potatoes; you want to keep them intact for a nice texture.
  7. Add the diced celery, red bell pepper, green onions, and chopped dill to the potato mixture. These ingredients add crunch and freshness, making the salad more vibrant.
  8. Toss everything together gently until the potatoes are well coated with the dressing and the vegetables are evenly distributed. Taste and adjust the seasoning if necessary, adding more salt or pepper to your liking.
  9. Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully.
  10. When ready to serve, give the potato salad a gentle stir to redistribute the dressing. Garnish with additional fresh dill or sliced green onions for a pop of color.
  11. Serve the potato salad chilled or at room temperature. It pairs wonderfully with grilled vegetables, burgers, or as part of a picnic spread.
  12. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before enjoying it again!

Nutrition (per serving)

  • Calories: 220
  • Carbs g: 35
  • Protein g: 4
  • Fat g: 9
  • Sugar g: 2
See our Top Vegan Recipes
Tags: vegan, potato salad, sides, summer, picnic

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