Description:
Vegan Potato Salad is a creamy, flavorful side dish made without dairy or eggs. Packed with tender potatoes, fresh veggies, and a rich vegan mayo dressing, this salad is the perfect addition to any gathering or picnic. The classic flavors of mustard, dill, and paprika combine to create a satisfying dish that’s both refreshing and filling. This vegan version is easy to make, fully customizable, and an excellent choice for a plant-based diet. Whether you’re preparing a family meal, BBQ, or potluck, this potato salad is sure to be a crowd-pleaser.
Detailed Recipe:
Ingredients:
- 6 medium potatoes (peeled and cut into cubes)
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- Fresh parsley for garnish (optional)
Instructions:
- Cook the Potatoes: In a large pot, add the cubed potatoes and cover them with water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.
- Make the Dressing: In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Combine: Once the potatoes have cooled, transfer them to a large mixing bowl. Add the chopped celery, red onion, and the dressing. Gently toss to combine until the potatoes are well coated.
- Chill: Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
- Serve: Garnish with fresh parsley if desired, and serve chilled as a side dish.
