Description
This creamy Vegan Potato Salad features tender baby or Yukon Gold potatoes combined with crunchy celery and fresh herbs, all tossed in a tangy, dairy-free dressing. Completely free of eggs and dairy, this vibrant and flavorful salad makes a perfect side dish for barbecues, picnics, potlucks, and warm-weather gatherings.
Ingredients
Potatoes
- 2 lb (900 g) baby potatoes or Yukon Gold potatoes
Dressing
- ½ cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
Vegetables and Herbs
- 1 celery stalk, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon chopped green onions
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with cold salted water. Bring the water to a boil and cook the potatoes for 12 to 18 minutes, depending on their size, until they are fork-tender but still hold their shape.
- Cool the potatoes: Drain the potatoes thoroughly and let them cool for several minutes. For larger potatoes, cut them into bite-sized pieces to ensure even coating with the dressing.
- Make the dressing: In a large bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, fresh lemon juice, maple syrup, garlic powder, salt, black pepper, and paprika until smooth and well combined.
- Add the vegetables: Stir in the finely diced celery, red onion, chopped fresh dill, parsley, and green onions to the dressing to add crunch and fresh herbaceous flavor.
- Combine: Add the warm or cooled potatoes to the bowl and gently fold the ingredients until the potatoes are evenly coated with the creamy dressing and vegetables.
- Chill: Cover the potato salad and refrigerate it for at least 30 minutes to allow the flavors to meld together and the salad to chill.
- Serve: Garnish with additional fresh dill, parsley, and a light sprinkle of paprika before serving for extra color and flavor.
Notes
- Yukon Gold potatoes are preferred because of their creamy texture and ability to hold their shape well.
- Be careful not to overcook the potatoes as this can cause the salad to become mushy.
- Optional additions like chopped pickles or relish add an extra tang and crunch.
- For a lighter dressing, substitute part of the vegan mayonnaise with unsweetened plant-based yogurt.
- This salad can be prepared a day in advance; chilling enhances the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: American
