This is one of my all-time favourite summer salads because my mom used to make homemade potato salad when I was a kid. However, when I chose to eat a plant-based lifestyle I found it hard to this traditional favourite since it is usually made with mayonnaise and eggs but I found a way! Here is my delicious vegan potato salad recipe.
Course
Salad
Cuisine
American
Keyword
dill potato salad, gluten-free, living meatless, plant-based, recipe, vegan
Prep Time15minutes
Cook Time23minutes
Total Time38minutes
Servings6
AuthorRachel Joy Olsen
Ingredients
Ingredients for the salad:
1poundor about 6 cups, potatoes,chopped
1bell pepper,chopped
2celery sticks,chopped
1/4cupred onion,chopped
Ingredients for the dressing:
1cupVeganaise
1Tbspavocado or olive oil
2Tbspapple cider vinegar
1Tbspmustard
2Tbspmaple syrup
2Tbspfresh dill,finely chopped
3clovesgarlic
1/4tspsea salt
1/4tspblack pepper
Instructions
Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat to medium-high heat and simmer for about 15-20 minutes or until soft.
Once potatoes are soft, drain the water and allow to cool wither on the counter or in the fridge.
In the meantime, place all sauce ingredients in the blender and blend until smooth. Add water if sauce is too thick.
Chop bell pepper, celery sticks and red onion and place in a large bowl with the potatoes.
Pour sauce on top of the veggies and mic thoroughly until fully coated.
Top with a sprinkle of fresh dill or parsley and serve.
Recipe Notes
This salad will keep well in the fridge for about 5 days.