Vegan Potato Salad
This easy vegan potato salad will trick any non vegan. Perfect for your next summer BBQ.
Servings: 5 -6 as a side dish
Calories: 510kcal
Ingredients
- 2.5-3 pounds Yukon Gold potatoes or a waxy variety
- 2-3 ribs celery chopped
- ½ cup dill pickles chopped
- 1 ¼ cup vegan mayo
- 2 TB yellow mustard prepared
- 1 TB dill pickle juice
- 2 TB white vinegar
- 1 teaspoon salt or to taste
- ¾ teaspoon ground black pepper
- 1 teaspoon dried dill
- 2 TB onion chopped small
Instructions
- Cook your potatoes. Fill a large pot with your cleaned and scrubbed potatoes, then cover them with water. Let the water come to a boil with the potatoes in the water, then turn it down to medium. Let the potatoes cook until they are fork-tender. Once cooked, strain them in a colander. When they are cool enough to handle- remove the skins and chop them into bite-size pieces.
- You can also do this in the microwave if you prefer *I find the potatoes are usually perfectly cooked with the microwave method. Cook in batches of three and try to match them in size. Poke holes in them and cook them for 5 minutes- more or less, depending on the size.
- While the potatoes are cooking, you can mix all of your ingredients in a large bowl. Stir everything so it's all nice and incorporated. Set aside until the potatoes are ready. Once the potatoes are chopped up, mix the potatoes into your mayo mixture. The potato salad needs time for the flavors to develop. Put in the fridge either all day or overnight for the best flavors.
Notes
Store- In an airtight container in the fridge for up to 4 days.
Freeze- Not recommended.
Tips and Tricks
- Perfectly cooked potatoes are key! Avoid mushy results by not overcooking them.
- Opt for the microwave method for ideal texture, although stovetop cooking works too. Remember to pierce holes in the potatoes beforehand.
- Allow the cooked potatoes to cool down before adding the dressing. This ensures they don't absorb too much, leaving less sauce for the salad.
- Plan ahead and give your potato salad time to marinate in the fridge before serving for maximum flavor.
- Choose a high-quality vegan mayonnaise, as it plays a significant role in the salad's taste. If you're not a fan of vegan mayonnaise, you'll notice its flavor.
- For a satisfying experience, finely chop the veggies, pickles, and onions. This ensures a well-balanced bite with a little bit of everything.
Nutrition
Serving: 1serving | Calories: 510kcal | Carbohydrates: 57g | Protein: 10g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Sodium: 822mg | Fiber: 5g | Sugar: 6g