Vegan Classic Potato Salad
Elevate your picnic or barbecue spread with this Vegan Classic Potato Salad, a creamy and flavorful twist on the traditional favorite. Made with buttery Yukon Gold potatoes and a tangy dressing of vegan mayonnaise, Dijon mustard, and apple cider vinegar, this plant-based version doesn’t compromise on taste or texture. Crunchy celery, vibrant red onion, and fresh herbs like dill and parsley add bursts of freshness and color, while a sprinkle of paprika ties everything together with a subtle smoky note. Perfectly balanced and easy to prepare in under an hour, this vegan potato salad is ideal as a chilled side dish that everyone can enjoy. Whether you're catering to dietary preferences or just exploring delicious vegan recipes, this zesty, herb-packed potato salad is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 Celery stalks
- 0.5 Red onion
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Fill a large pot with water and add a teaspoon of salt. Bring the water to a boil over high heat.
While waiting for the water to boil, peel and cut the Yukon Gold potatoes into 3/4-inch cubes.
Once the water is boiling, carefully add the cubed potatoes to the pot. Cook them for about 10-15 minutes or until they are just tender but not falling apart. Use a fork to test for doneness.
Drain the cooked potatoes in a colander and let them cool slightly. Transfer them to a large mixing bowl.
While the potatoes are cooling, finely chop the celery stalks and the red onion half.
In a separate small bowl, prepare the dressing by combining the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until well combined.
Add the chopped celery, red onion, dill, and parsley to the cooled potatoes in the mixing bowl.
Pour the prepared dressing over the potato mixture. Gently stir to combine all ingredients, ensuring that the potatoes are well coated. Be careful not to mash the potatoes.
Taste and adjust seasoning if necessary. You may add a bit more salt or pepper according to your taste preference.
Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish or as part of a picnic spread. Enjoy!
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3530 mg | 153% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 22.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3695 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
