Description
This vegan potato salad recipe uses plant-based ingredients for a creamy, flavorful side dish. It is a dairy-free, plant-based potato salad using vegan mayo or cashew cream.
Ingredients
Scale
- 2 pounds yellow potatoes, peeled and cut into 1-inch cubes
- 1 cup vegan mayonnaise
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place potatoes in a large pot. Cover with cold water by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes.
- Drain potatoes and let cool completely.
- In a large bowl, combine vegan mayonnaise, red onion, celery, fresh dill, apple cider vinegar, Dijon mustard, salt, and black pepper.
- Add cooled potatoes to the bowl and gently fold to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a richer flavor, make this salad a day ahead.
- Adjust seasoning to your taste.
- You can substitute cashew cream for vegan mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg