Description
This Vegan Potato Salad is a creamy, flavorful dish that will be the star of your summer gatherings. Perfect for barbecues, picnics, and potlucks, it combines tender Yukon Gold potatoes with a zesty dressing made from vegan mayo, fresh herbs, and tangy apple cider vinegar. Not only is it easy to whip up, but it’s also make-ahead friendly, allowing the flavors to meld beautifully. With its light yet satisfying taste, this plant-based salad caters to various dietary preferences while ensuring everyone enjoys a refreshing side dish.
Ingredients
Scale
- 2½ pounds Yukon Gold potatoes
- ¾ cup vegan mayo
- 2 tablespoons apple cider vinegar
- 1 stalk celery (thinly sliced)
- ½ cup shallot (finely chopped)
- 1 cup fresh herbs (dill, parsley, chives)
- 4 pickled cucumbers (finely chopped)
- Salt and black pepper to taste
Instructions
- Boil the potatoes in salted water for about 30 minutes or until fork-tender. Drain and let cool before peeling.
- Chop the cooled potatoes into bite-sized pieces and drizzle with apple cider vinegar while warm.
- In a separate bowl, mix vegan mayo, additional apple cider vinegar, celery, shallot, mustard, herbs, pickles, salt, and pepper until well combined.
- Toss the dressing with the potatoes until well coated. Adjust seasoning if needed. Chill before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 298
- Sugar: 3g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg