Vegan Potato Salad

Print Recipe
4.67 from 3 votes

Vegan Potato Salad

Tender potatoes are coated in a creamy dreamy dressing with the perfect blend of herbs and seasonings. Easy to make and can be made ahead of time so it's perfect for meal prep.
My Notes:
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Meal Type: Salads, Sides
Keyword: potato, salad
Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Celery, Potatoes
Servings: 8
Calories: 288kcal
Ingredients
  • 3 pound(s) potatoes (any kind, I used Yukon gold), cut into 1 inch pieces
  • 1 cup(s) vegan mayonnaise (see notes for subs)
  • 2 dill pickles, chopped (about 1/2 cup)
  • 2 tablespoon(s) apple cider vinegar
  • 1 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) fresh dill, finely chopped (or 1 teaspoon dried dill)
  • 1 teaspoon(s) celery seed
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 2 stalks celery, chopped
  • 1/2 of a red onion, thinly sliced (about 1/2 cup)
  • smoked or sweet paprika, for garnish (optional)
Instructions
  • Add the potatoes in a large pot and cover with water. Bring to a boil, and continue to cook for 5 - 10 minutes until potatoes are fork tender. Drain and let cool. Rinsing with cool water will help the potatoes cool faster.
  • In a large bowl, mix together the mayonnaise, pickles, vinegar, mustard, celery seed, dill, salt, and pepper. Add the cooled potatoes along with the celery and red onion and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving. Serve the vegan potato salad fresh or cover and store in the fridge for 3 - 4 days.
Notes
Vegan Mayonnaise: for a lower fat or oil-free version, sub the mayonnaise for 1 cup plain non-dairy yogurt or 1 cup of my vegan sour cream recipe from Fuss-Free Vegan (page 207).
Potato peels: I like to leave the potato peels on for convenience, texture, and colour, but if you prefer you are welcome to peel the potatoes first. 
Egg flavor: traditional potato salad often contains hard boiled eggs. While I don't miss this flavor in this vegan potato salad, if you would like to add it, simply sub some of the salt with black salt (also called kala namak) which has an eggy taste.
Nutrition
Serving: 1(recipe makes 8 servings) | Calories: 288kcal | Carbohydrates: 25g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 495mg | Potassium: 753mg | Fiber: 5g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan