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Vegan Potato Salad
Enjoy the classic tastes and textures of a beloved side dish sans dairy and eggs with this Vegan Potato Salad! Its creamy, tangy, herby taste and easy preparation make it the perfect side dish for your next backyard get-together! This recipe was originally published in my cookbook, Sweet Potato Soul.
Servings: 4
Ingredients
- 6 small Yukon gold potatoes not peeled
- ½ cup vegan mayonnaise
- 3 tbsp shallots minced
- 3 tbsp fresh dill minced
- 2 tbsp ume plum vinegar or white vinegar or pickle relish
- 2 tsp smooth Dijon mustard
- 1 ½ tsp sea salt or to taste
Instructions
- In a large pot over high heat, bring 8 cups of water to a boil. Add the potatoes and reduce the heat to a simmer. Boil the potatoes for about 20 minutes or until fork tender but not mushy.
- Drain the potatoes in a colander and let cool for 5-10 minutes. When cool enough to handle, peel off the potato skins and cut the potatoes into ½-inch cubes. Place the potatoes in a large bowl.
- Whisk the vegan mayonnaise, shallots, dill, vinegar, mustard, and salt in a small bowl until smooth and creamy.
- Pour the dressing over the potatoes and stir gently to coat. Taste for seasoning and add more salt to taste if desired.
- Place the potato salad in the refrigerator and marinate for at least 2 hours and up to overnight before serving
Notes
Storage Directions
For the best texture, consume this dish after it has properly chilled, for 2 hours up to overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They do not freeze well.
Recipe Pro-Tips
- Avoid overcooking the potatoes. Cook the potatoes until you can easily pierce them with a fork but not mushy. You want there to be enough texture once combined with the other ingredients.
- Quickly cool the potatoes. After boiling, drain the potatoes and spread them out on a baking sheet to speed up the cooling process. This prevents them from continuing to cook and becoming too soft.
- Maximize flavor absorption. Dress the potatoes in the vegetarian potato salad dressing while still slightly warm. This helps them absorb the dressing’s flavor better, creating a more flavorful salad.
- Balanced texture. Carefully mix the potato salad recipe vegan ingredients to avoid breaking the potato pieces, which can result in a mushy salad texture. Use a rubber spatula for gentle mixing.
- Adjust dressing to taste. Taste the salad after lightly mixing the potatoes with the dressing and adjust the seasonings to suit your preferences. Add more salt, vinegar, or Dijon as desired.
- Allow proper chilling time. For the best no-egg potato salad, let the salad sit in the refrigerator for at least 2 hours, preferably overnight. This allows the flavors to meld together; the longer it sits, the better the flavor will be!
- Serve in a chilled bowl. This easy vegan potato salad is best served cold. Serve it in a chilled bowl to keep it cool and fresh.
Nutrition
Calories: 386kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2628mg | Potassium: 1131mg | Fiber: 6g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 51mg | Calcium: 36mg | Iron: 2mg