Why You’ll Love This Recipe
You’ll love this vegan potato salad because it’s creamy, zesty, and packed with fresh herbs. The combination of soft potatoes, tangy mustard, and pickled cucumbers makes each bite an explosion of flavor. It’s simple to make, stores well in the fridge, and is a versatile side dish for any occasion. Whether you’re making it for a summer picnic or meal prepping for the week, this potato salad is sure to impress.
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons apple cider vinegar
- 1 cup vegan mayonnaise
- 1 tablespoon mustard
- 1 shallot, finely chopped
- 2 stalks celery, finely chopped
- 1/4 cup pickled cucumber, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste
- Paprika for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Boil the Potatoes: In a large pot, add the potatoes and cover them with cold water. Bring to a boil, adding a teaspoon of salt. Cook for 30 minutes or until tender. Drain the potatoes, let them cool for a few minutes, then peel and chop into bite-sized pieces.
- Drizzle with Vinegar: While still warm, drizzle the potatoes with apple cider vinegar and stir gently. Set aside.
- Prepare the Dressing: In a separate bowl, combine the vegan mayo, mustard, shallot, celery, pickles, fresh herbs, salt, and pepper. Stir until well mixed.
- Combine and Serve: Pour the dressing over the warm potatoes and toss until fully coated. Adjust seasoning to taste. Garnish with paprika and refrigerate for a few hours before serving.
Servings and Timing
- Servings: 6-8 servings
- Total Time: 1 hour (30 minutes to cook and 30 minutes for prep)
Variations
- No-Mayo Potato Salad: Replace the mayo with a blend of chickpeas, olive oil, and lemon juice for a lighter, mayo-free version.
- Potato Salad with Pesto and Green Beans: Add fresh pesto and blanched green beans for a delicious twist.
Storage/Reheating
Store the potato salad in an airtight container in the fridge for up to 4 days. This dish is best served cold, so there’s no need for reheating. The flavors deepen after sitting in the fridge for a few hours.
FAQs
How long can vegan potato salad last in the fridge?
Vegan potato salad can be stored in the fridge for up to 4 days.
Can I use regular potatoes instead of Yukon Gold?
Yes, you can substitute any waxy potatoes for Yukon Gold, though Yukon Gold offers a creamier texture.
Can I make the potato salad ahead of time?
Yes, this salad can be made up to 1 day ahead of time to let the flavors meld.
Can I use a different vinegar?
You can substitute apple cider vinegar with white wine vinegar or red wine vinegar if desired.
Is this potato salad gluten-free?
Yes, this vegan potato salad is naturally gluten-free.
Can I make this recipe without mustard?
Yes, you can skip the mustard or replace it with more lemon juice for added tanginess.
Can I use a different vegan mayo?
Feel free to use any store-bought or homemade vegan mayo of your choice.
What can I add to this potato salad for extra flavor?
Try adding garlic powder, smoked paprika, or a dash of hot sauce for an extra kick!
Can I add other vegetables?
Yes, diced carrots, peas, or even roasted bell peppers can be added for extra color and flavor.
Is this recipe soy-free?
This recipe can be made soy-free if you use a soy-free vegan mayo alternative.
Conclusion
This vegan potato salad is the perfect combination of creamy, tangy, and fresh flavors. It’s easy to prepare, adaptable to your tastes, and perfect for any occasion. Whether you make it for a family BBQ or as part of your weekly meal prep, it’s sure to be a hit!
