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Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. A new age take with all of the classic flavors.

Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. A new age take with all of the classic flavors | ThisSavoryVegan.com

Memorial Day weekend has come and gone and now is the time to look forward to warm summer days at BBQs and picnics. And being vegan doesn’t mean you can’t enjoy the classic summer foods that you’ve always known.

This Vegan Potato Salad is sure to have all of your non-vegan friends asking “THIS is vegan???”

Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. A new age take with all of the classic flavors | ThisSavoryVegan.com

How to make Vegan Potato Salad

When you have a good plant-based mayo on your side, anything is possible.

The one thing you have to remember about potato salad is that personal taste is key. Flavors will develop the longer this sits in the fridge, so be sure to taste as you go as well as after it is completely cooled.

I find that I like the flavor even more 24 hours after I make it. That doesn’t mean you have to make it that far in advance, but just know it will only get tastier with time.

As written this will make 4-6 servings. This is based on the fact that I like to eat this as a small side. If you like a bigger serving size, I would double the recipe.

Need more recipe inspo? Check these out:

Vegan Potato Salad

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 25 minutes
Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. A new age take with all of the classic flavors.
5 from 24 ratings

Ingredients

Instructions
 

  • Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
  • While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
  • When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
  • Place in the fridge until completely cool – at least 1 hour.
  • Serve and enjoy.

Video

Notes

*Since the potatoes are going to steam, you don’t want them to be completely soft. You will need to boil them for 10-15 minutes to achieve this.
**At this point you can decide whether you want to peel your potatoes or not. Once you cut them in quarters, the skins should easily peel off. Feel free to leave the skins on if you want to skip this step.
Calories: 333kcal, Carbohydrates: 23g, Protein: 3g, Fat: 24g
Cuisine: American
Course: Side Dish
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