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Vegan Potato Salad

Vegan Potato Salad
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Indulge in the irresistible charm of this Vegan Potato Salad, a creamy and refreshing dish perfect for summer gatherings, barbecues, or simply as a satisfying side at dinner. This delightful salad combines tender Yukon Gold potatoes with crunchy celery, zesty pickles, and a rich vegan mayo dressing infused with fresh herbs and tangy apple cider vinegar. Imagine serving this vibrant bowl at your next picnic or potluck—each forkful bursting with flavor and texture, inviting everyone to take a seat at the table. Easy to prepare ahead of time and even better after chilling in the fridge, this recipe is not just a dish; it’s a celebration of comfort and togetherness that will quickly become a favorite in your kitchen.

Ingredients

Scale
  • 2½ pounds Yukon Gold potatoes
  • ¾ cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, thinly sliced
  • ½ cup shallots, finely chopped
  • 2 tablespoons mustard (Dijon preferred)
  • 1 cup fresh herbs (dill, parsley, chives)
  • 4 pickled cucumbers, finely chopped
  • Salt and black pepper to taste

Instructions

  1. Boil the potatoes: In a large pot, place the scrubbed Yukon Gold potatoes with cold water and add salt. Bring to a boil and cook for about 30 minutes until fork-tender. Drain and let cool slightly before peeling.
  2. Drizzle vinegar: Cut the cooled potatoes into bite-sized pieces and drizzle with apple cider vinegar while still warm. Mix gently to allow flavors to absorb.
  3. Make the dressing: In another bowl, combine vegan mayo, remaining apple cider vinegar, sliced celery, chopped shallots, mustard, salt, and pepper. Mix until smooth.
  4. Combine: Pour the dressing over the potatoes and fold gently to coat without breaking them apart.
  5. Chill: Cover and refrigerate for at least one hour before serving to enhance flavors.

Nutrition

Find it online: https://raniacooks.com/vegan-potato-salad/