Vegan Potato Salad
A classic vegan potato salad loaded with flavor from dill, pickles, shallots and mustard. Toss with creamy vegan mayo for a fantastic, summery side dish to serve with sandwiches, burgers and pasta.
Servings: 8 servings
Calories: 230kcal
Equipment
- Saucepan
Ingredients
- 2 pounds potatoes (I used baby potatoes but regular potatoes work just as well. Dice the potatoes in ¾th inch cubes. In case of baby potatoes halve or quarter them.)
- ¾ cup vegan mayo
- 2 ribs celery (finely chopped)
- 1 large shallot (minced)
- 2 tablespoon fresh dill (chopped)
- 2 tablespoon fresh parsley (chopped)
- 2 dill pickles (minced)
- 1 tablespoon apple cider vinegar (or lemon juice. Use more if you want a tangier salad)
- 1 tablespoon Dijon mustard
- Salt and ground black pepper to taste
Instructions
- Place the potatoes in a saucepan covered by an inch of water. Bring to a boil, then lower the heat to simmer, cover the potatoes, and cook for 6-8 minutes or until a fork goes cleanly through. Don't overcook them to the point where they start to fall apart.
- As soon as the potatoes are done, strain the water out, then wash the potatoes under cold, running water to cool them and stop them from cooking further. Place in a bowl.
- Add the remaining ingredients to the bowl.
- Toss all of the ingredients together and serve.
Nutrition
Calories: 230kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 539mg | Fiber: 3g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 24mg | Calcium: 28mg | Iron: 1mg