No Egg Potato Salad

This no egg potato salad recipe is the best side dish for your next BBQ! Creamy with the perfect balance of savory and tangy, no one will suspect it's vegan.

Course Salad, Side Dish

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 25

Chilling time 1

Total Time 1 40

Servings servings

Calories 372kcal

Author Louisa

Equipment

Ingredients

Instructions

Dice the potatoes into large chunks. Fill a large pot with water and place the potato chunks inside.
Cover the pot and bring to a boil. Once boiling, generously salt the water. Cook the potatoes for about 25 minutes or until tender enough to be pierced with a fork.
Drain the potatoes. Return them to the pot, drizzle with vinegar, and allow to cool.
Add the mayo, mustard, and celery salt in a bowl and mix to combine. Set aside.
Dice the red onion and celery stalks. Set aside.
Peel the cooled potato chunks. Feel free to cut them to your preferred size for the salad.
Place the peeled potatoes, onion, celery, and pickle relish in a large mixing bowl. Pour the mayo mixture over the ingredients and gently toss so the potatoes are evenly coated.
Season with salt and pepper to taste. Refrigerate the vegan potato salad for at least an hour or until ready to serve.
Garnish with freshly chopped green onions and smoked paprika. Enjoy!

Notes

To avoid mealy potatoes, do not boil them in hot water. Instead, add the potatoes in cold water, then allow the potatoes and water to come to a boil together over high heat to ensure even cooking.
Do not overcook the potatoes, or they will become a mushy mess! The cubed potatoes should be fork-tender but not falling apart. The cooking time will depend on the size and thickness of the potato chunks.
Make sure your potatoes are nice and cool before you mix them with everything else. Otherwise, you may end up with a watery potato salad. You can also cook them a day before and refrigerate them until ready to use.

Nutrition