Vegan Potato Salad
Here’s a creamy potato salad packed with lots of savory flavor and chunky potatoes. So yum-a-licious no one will suspect it’s vegan!
Servings 8 servings
Calories 369kcal
Ingredients
- 3 pounds yukon gold potatoes cubed into 1" cubes
- 2 Tablespoons apple cider vinegar
- 3 celery stalks, diced
- 1/4 cup red onion diced
- 1 1/4 cup vegan mayonnaise (see vegan mayo recipe)
- 1/3 cup dill pickle relish
- 1 teaspoon dijon mustard
- 1 teaspoon celery salt
- sea salt and pepper
- chopped green onion and smoked paprika for garnish
Instructions
- On a cutting board, dice your potatoes into large chunks. Fill a large pot with cold water and place the potato chunks inside. Generously salt the water, cover and bring a boil. Cook potatoes until tender (roughly 25 minutes depending on the thickness of your potatoes). Drain the potatoes in a colander, return them to the pot, drizzle with vinegar and let cool until you are able to handle them.
- While the potatoes are cooling, dice the red onion and celery stalks and set aside. In a medium bowl, add the vegan mayo, dijon mustard and celery salt. Mix until combined.
- Once the potatoes are cooled, gently peel off the skins and dice further to preferred potato size.Place the diced potatoes, celery, red onion and pickle relish in a large mixing bowl. Pour mayo mixture over the top and gently toss until the potatoes are evenly coated. Season with sea salt and fresh ground pepper, to taste. Place in the refrigerator for 1 hour or until you are ready to serve.
- Garnish with freshly chopped green onions and smoked paprika. Enjoy!
Notes
- You may easily sub the yukon potatoes for russet potatoes.
- You can sub the red onion for white onion for a less intense onion flavor.
Nutrition
Calories: 369kcal | Carbohydrates: 35g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 620mg | Potassium: 739mg | Fiber: 4g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 34mg | Calcium: 23mg | Iron: 1mg