The best vegan potato salad

5 from 10 votes

The best vegan potato salad

The best vegan potato salad? Whip up a batch and taste it for yourself!

Bring this classic side dish to your summer picnics, potlucks, and any event that is improved by potatoes (i.e. all of them).

This recipe serves 4, but it's easy to double or triple.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American, Vegan

Keyword: gluten free, picnic food, potluck dish

Servings: people

Calories: 320kcal

Author: Cadry Nelson

Ingredients

2 pounds Russet potatoes peeled & chopped into roughly 1-inch pieces
6 Tablespoons vegan mayonnaise
3 green onions sliced with ends removed (about ⅓ cup)
3 Tablespoons diced dill pickles
1 ½ teaspoons dill pickle juice
1 ½ teaspoons stoneground mustard
½ to ¾ teaspoon salt + extra for boiling water
Pinch of dried dill about ⅛ teaspoon
Heaping ¼ teaspoon paprika
Handful of chopped chives optional garnish

Instructions

Fill a pot three quarters full of water, add a pinch of salt, and bring to a boil.
Carefully add chopped potatoes to the water. Cook the potatoes on a low boil for 10 - 12 minutes, until the potatoes are just a tiny bit past al dente.
(They should still have bite, so that they mostly keep their shape in the potato salad. However, a little bit of creaminess is good. Just don't let them get to mashed potatoes territory.)
Start checking on the potatoes at 10 minutes, and drain when they have reached the right consistency. Set aside.
In a large bowl, combine vegan mayonnaise, green onions, diced dill pickles, dill pickle juice, stoneground mustard, ½ teaspoon salt, and dried dill.
Add the drained potatoes to the bowl and use a spoon to fully combine.
Taste for salt and add more if necessary.
Sprinkle paprika on top, cover, and refrigerate until cool.
Before serving, garnish with chopped chives (optional).

Video

Notes

For the fluffiest potato salad, I recommend peeling your potatoes. However, if you'd prefer the extra texture and nutrients, feel free to leave the skins on. Keep in mind, however, they won't be as smooth and creamy.

For added color and nutrients, stir in 3 Tablespoons each of shredded carrots and sliced celery when you combine the potatoes & mayo dressing.

Store potato salad in a covered container in the refrigerator. It will keep for 3 or 4 days.

Nutrition