Ingredients
Units
Scale
- 3/4 cup creamy vegan mayo
- 1/2 gallon cold water
- 2 1/2 pounds diced Yukon Gold potatoes
- 1 stalk sliced celery
- 1/2 cup minced shallot
- 1 cup fresh herbs
- 4 diced pickled cucumbers
- 2 tablespoons apple cider vinegar
- 2 tablespoons mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Add diced Yukon Gold potatoes to a large pot and cover them with cold water. Then, add 1 teaspoon of salt.
- Bring the water to a boil over medium-high heat and cook the potatoes for approximately 30 minutes, or until fork-tender. Drain the water and set aside to cool.
- Once the potatoes have cooled, peel them if desired and chop them into bite-sized pieces. Drizzle with 2 tablespoons of apple cider vinegar.
- In a separate mixing bowl, combine creamy vegan mayo, the remaining tablespoon of apple cider vinegar, diced celery, minced shallots, and mustard. Mix until smooth and well combined.
- Add in the fresh herbs, chopped pickled cucumbers, salt, and black pepper. Mix everything gently to combine.
- Pour the dressing over the cooled potatoes and toss gently to coat. Taste and adjust the seasoning if needed, then sprinkle with paprika before serving.
- For the best flavor, chill the Vegan Potato Salad in the refrigerator for at least 30 minutes before serving.
Notes
Chill before serving for better flavor. Customize with different veggies for added crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg