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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: 30-minute recipe, American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 230kcal
- 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
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.
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