Creamy Classic Vegan Potato Salad
A chilled, tangy-smooth potato salad with crunchy celery, sweet relish and zesty Dijon. Perfect for picnics, cookouts, and make-ahead sides.
Instructions
Step 1: Prep and cube potatoes
Rinse potatoes and peel if you like a smoother texture. Cut into 1in (2.5cm) cubes.
Step 2: Boil until tender
Place potatoes in a large pot, cover with cold water, and optionally add 2 tsp salt. Bring to a boil and cook until just fork-tender, about 6–8 minutes.
Step 3: Drain and cool
Drain well in a colander. Spread on a tray to steam-dry, then let cool for about 30 minutes.
Step 4: Make the dressing
In a large bowl, whisk together vegan mayo, sweet relish, chopped celery, chopped red onion, apple cider vinegar, Dijon mustard, onion powder, garlic powder, dill, paprika, black pepper, and a pinch of salt.
Step 5: Combine gently
Add cooled potatoes to the bowl. Fold with a spatula until coated, tasting and adding more salt or pepper as needed.
Step 6: Chill to set flavor
Cover and refrigerate for at least 1 hour to let the flavors meld. Stir before serving and adjust seasoning if desired.
Ingredients
- 1.4kg of yukon gold potatoes
- 1 cup of vegan mayo
- 1/2 cup of sweet relish
- 1/2 cup of celery (chopped)
- 1/2 medium red onion (chopped)
- 1 tbsp of apple cider vinegar
- 2 1/2 tsp of dijon mustard
- 3/4 tsp of onion powder
- 3/4 tsp of garlic powder
- 1 1/4 tsp of dill
- 1/2 tsp of paprika
- 1/4 tsp of black pepper
- Salt to taste
Nutritional Info
per serving
- Calories:
- 335kcal
- Protein:
- 3.6g
- Carbs:
- 36g
- Fat:
- 20g