Vegan Potato Salad

This vegan potato salad delivers all the creamy, tangy flavors you crave with tender waxy potatoes, crisp vegetables, and a perfectly seasoned dairy-free dressing. Ready in just 30 minutes, it's your new go-to side dish for any gathering.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Chilling time 10

Total Time 35

Servings

Calories 321kcal

Ingredients

3 lb new potatoes (or other waxy potato variety) cut into 1" pieces
2 stalks celery sliced
1/2 of a medium red onion finely chopped (about 1/2 cup)
1/2 cup chopped dill pickles about 2 medium

For the creamy dressing

1 cup vegan mayonnaise
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp dried chive
1 tsp dried dill
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp cayenne pepper or ground black pepper

US Customary - Metric

Instructions

Prep potatoes: Cut potatoes into bite-sized pieces and rinse well.
Cook potatoes: Place in large pot, cover with cold water, and salt generously (water should taste like the sea). Bring to boil, reduce to rapid simmer, cover loosely, and cook 10 minutes until fork-tender.
Cool to room temperature: Drain and let cool to room temperature (spread on baking sheet and freeze 10 minutes for quick cooling if needed).
Make dressing: While potatoes cool, whisk all dressing ingredients in medium bowl until smooth.
Prep vegetables: Slice celery, chop onion finely, and chop pickles.
Combine: When the potatoes are cold, place them in a large mixing bowl with vegetables and dressing and toss gently until well coated.
Chill and serve: Serve immediately or refrigerate for a few hours for best flavor. Can be made up to 3 days ahead.

Notes

Use waxy potatoes (new potatoes, Yukon Gold, or red potatoes) for best texture
Don't skip salting the cooking water generously - this seasons the potatoes throughout
Store covered in refrigerator up to 4 days
May need to add extra mayo after chilling as potatoes absorb dressing

Nutrition