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Tangy, Delicious Vegan Potato Salad

Summer Salad Classic, Perfect for Picnics and Cookouts

Tangy, delicous vegan potato salad a staple of our 4th of July menu, enjoyed by veg and non-veg alike.

Serve potato salad with your favorite veggie burger or sandwich & fixings, green salad, or corn on the cob.

Total Prep & Cook Time: 45 minutes

Yield: 8 Generous Servings

Nutrition Data, 220g Serving: Cal 223, Fat 6g, Sodium 331mg, Carb 40g, fiber 3g, Sugars 5g, Protein 3g, low cholesterol, good source Vit K. Estimated Glycemic Load 17

Printable Recipe: Click the print button in your browser to print JUST the recipe

Potato Salad Ingredients:

8 medium potatoes, cooked, peeled, and cubed
1/4 cup dill pickles, finely diced
1 stalks celery, finely diced
3 scallions, white & green parts, sliced thin
2 Tbsp fresh dill, minced OR parsley if fresh dill isn't available
1 cup vegan mayonnaise
2 Tbsp vegan mustard
4 Tbsp pickle juice
Salt and pepper to taste

How to Cook the Potatoes:

Place washed potatoes in in a large, deep pot. Cover with cold water, add a pinch of salt, and bring to a boil
Cover potatoes and simmer on low until they are tender, 10 - 15 minutes. Do not overcook
Drain potatoes and plunge them in cold water to cool quickly
Cover potatoes and chill in refrigerator until needed

Potato Salad Directions:

Combine all ingredients except potatoes in a large mixing bowl
Gently stir in potatoes
Adjust salt and pepper to taste
Chill and serve
Can be stored in an airtight container in the refrigerator for up to 3 days

Cooking Tips

For best results, use waxy, low-starch potatoes like Yellow Finn potatoes, new potatoes, red-skinned potatoes, or Yukon Gold potatoes.

Starchier softer potatoes like Russets don't hold their shape as well when cooked, and will result in a creamier (i.e. gooier) salad - which some of us like and some don't.

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