Easy Vegan Potato Salad

5 from 2 votes

This easy vegan potato salad tastes JUST like the classic but is now 100% dairy and egg-free! The perfect versatile side for BBQs, potlucks, & picnics!

Prep Time20 mins

Total Time1 hr 20 mins

Course: Side Dish

Cuisine: American

Servings: pounds (approximately)

Calories: 1598kcal

Author: Toni

Equipment

Ingredients

3 or 4 large russet potatoes (about 1 ½ pounds), cut into 1-inch cubes
¾ cup of vegan mayo
1 ½ tablespoons of yellow mustard
2 large ribs of celery, thinly sliced
1 small red onion, finely diced
1 large crispy dill pickle, diced
Salt and pepper, to taste

Instructions

In a large pot over high heat, boil water and cook the potatoes for about 20 minutes, or until they’re soft and tender.
Drain the potatoes and spread them on a plate or baking sheet to cool for 10 minutes.
In a large bowl, combine the potatoes, vegan mayo, mustard, celery, red onion, and dill pickle, and thoroughly mix.
Place the potato salad in the refrigerator overnight, or for at least 1 hour.

Notes

If it’s tasting dry, add another tablespoon or two of vegan mayo.

- Chop potatoes evenly: That way, they’ll cook evenly, too.

- Don’t overcook the potatoes: They need to be fork-tender while still firm enough to hold their shape.

- Leave to rest: During this time, the flavors will meld and improve.

- For more flavor: Boil the potatoes in salted water.
- Brand recommendation: For vegan mayo, the easiest brands to find are Vegenaise — usually found with the vegan products near the produce aisle and Best Foods — usually found with all the other mayos, and Not Mayo.

Nutrition