Vegan Potato Salad
A delicious and creamy vegan potato salad that is perfect for picnics and barbecues. Made with Yukon Gold potatoes, vegan mayo, fresh herbs, and pickled cucumbers for a refreshing twist.
Ingredients
Main Ingredients
- 2 ½ pounds Yukon Gold potatoes Can substitute with red potatoes for a firmer texture.
- ½ gallon Cold water To boil the potatoes.
- 1 teaspoon Salt Add to boiling water.
- 2 tablespoons Apple cider vinegar Adjust to taste; can use white vinegar.
- ¾ cup Vegan mayo Store-bought or homemade.
- 1 stalk Celery Chopped for crunch.
- ½ cup Shallot Milder than onion; can substitute with green onions.
- 2 tablespoons Mustard For tanginess; Dijon works well.
- 1 cup Fresh herbs (dill, parsley, chives) Use a combination for maximum flavor.
- 4 Pickled cucumbers Adds a tangy crunch; sweet or dill pickles both work.
- ¼ teaspoon Black pepper Adjust to taste.
- ½ teaspoon Paprika For garnish and smoky flavor.
Instructions
Prepare the Potatoes
- Add 2 ½ pounds of potatoes to a pot with ½ gallon of cold water and 1 teaspoon of salt.
- Bring the water to a boil.
- Cook the potatoes for about 30 minutes or until they are fork-tender.
- Drain the potatoes and let them cool for a few minutes before peeling them using a paring knife.
- Chop the boiled and peeled potatoes into bite-sized pieces.
- Place them in a large mixing bowl.
- Drizzle with 2 tablespoons of apple cider vinegar while still warm.
Make the Dressing
- In another bowl, add vegan mayo, remaining vinegar, celery, shallot, mustard, fresh herbs, pickled cucumbers, salt, and black pepper.
- Stir until all ingredients are well combined.
Combine
- Pour the dressing over the potatoes in the mixing bowl.
- Toss gently until all potato pieces are completely coated in the sauce.
- Taste and adjust seasoning if necessary.
- Transfer to a serving bowl and sprinkle with ½ teaspoon paprika.
- Serve immediately or refrigerate for a few hours to allow flavors to meld beautifully.
Notes
For the best flavor, let the potato salad chill in the refrigerator for a few hours before serving. Adjust the amount of vinegar and mustard according to your taste preference. Consider adding diced bell peppers or carrots for extra crunch.