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Vegan Potato Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 250
A creamy and flavorful vegan potato salad perfect for picnics and gatherings, packed with fresh herbs and tangy dressing.

Ingredients

Main

  • 2.5 pounds potatoes (Yukon Gold)
  • 0.5 gallon cold water
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 0.75 cup vegan mayo
  • 1 stalk celery (2 oz) (thinly sliced)
  • 0.5 cup shallot (finely chopped)
  • 2 tablespoons mustard
  • 1 cup fresh herbs (dill, parsley, chives, or a mix) (finely chopped)
  • 4 pickled cucumbers pickled cucumbers (finely chopped)
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon paprika

Instructions 

  • Boil potatoes in water with salt for 30 minutes until fork-tender. Drain, cool, peel, and chop into bite-sized pieces. Toss with 2 tbsp vinegar.
  • Mix vegan mayo, vinegar, celery, shallot, mustard, herbs, cucumbers, salt, and pepper to make the dressing.
  • Combine potatoes with dressing, toss gently, sprinkle with paprika, and serve immediately or chill.

Notes

For best flavor, let the salad sit in the fridge for a few hours before serving.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: Vegan
Keyword: Potatoes