Description
This Classic Vegan Potato Salad is a creamy, tangy, and refreshing side dish perfect for barbecues, picnics, or family gatherings. Made with waxy potatoes, crunchy celery, and green onions, and dressed in a rich vegan mayo-based dressing, this salad is packed with flavor. The addition of mustard and freshly chopped dill (optional but recommended) brings an extra layer of brightness and depth to the dish. It’s simple, hearty, and completely plant-based, making it a crowd-pleaser for everyone!
Ingredients
2 ½ lbs waxy potatoes (like Yukon Gold or Red Bliss, or a combo of both)
2 ribs of celery, chopped
2 large green onions, chopped
2 tablespoons prepared mustard (spicy brown, Dijon, or grainy mustard works well)
1 tablespoon seasoned salt (use your favorite—see notes)
3 tablespoons freshly chopped dill (optional but recommended!)
1 ¼ cups vegan mayo (see notes)
Instructions
- In a medium-sized pot, bring water to a boil. Add 1 tablespoon of Kosher salt to the water. Add the potatoes and boil for around 20 minutes, or until tender when pierced with a fork.
- Once the potatoes are cooked, drain and allow them to cool completely. To speed up the cooling process, you can fill a large bowl with ice water and add the cooked potatoes to it. Drain and pat dry once cool enough to handle.
- Once the potatoes have cooled, cut them into large chunks.
- In a large bowl, add the cooled potatoes, chopped celery, green onions, prepared mustard, seasoned salt, and dill (if using).
- Pour in the vegan mayo and gently fold everything together. If you like a creamier texture, mash some of the potatoes with the back of a fork as you mix. This helps the flavors meld and improves the texture.
- Cover the bowl with plastic wrap and chill the potato salad in the fridge for at least an hour before serving.
- Serve chilled and enjoy!
Notes
- Add-ins: Feel free to add more veggies like red bell pepper, cucumber, or carrots for extra crunch and color.
- Vegan Mayo Substitute: If you don’t have vegan mayo, you can use plain dairy-free yogurt or silken tofu blended with lemon juice for a creamy dressing.
- Spicy Twist: Add a little hot sauce or diced jalapeños for a spicy kick.
- Herb Variations: If you don’t have dill, you can use parsley, chives, or thyme for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing, Chilling
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 13 g
- Saturated Fat: 1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
