You won't miss the mayo and sugar in this refreshing and easy vegan potato salad. NO vegan mayo, no tofu, no cashews, no blender required! Packed with veggies, fresh herbs, and a lemony mustard dressing.
Recipe by Yup, it's Vegan on August 31, 2018
Prep time: PT20M
Cook time: PT20M
Total time: PT35M
Rating
5 stars (5 reviews)
Keywords
vegan potato salad
Ingredients
2 lb small red or yellow potatoes, or a combination (cut into bite-sized pieces)
1 tsp plain non-dairy milk ((only if using coconut oil), room temperature)
3 tbsp olive oil
2 tbsp prepared yellow mustard ((or use 1 tbsp dijon mustard, plus more to taste))
1 tbsp lemon juice
Categories
Side Dish
Cuisine
dairy-free
gluten-free
nut-free
refined sugar-free
soy-free
vegan
vegetarian
Steps
Add the the potatoes to a stock pot and cover by a few inches with water. Add lots of salt to the water, and stir. Bring to a boil, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. While the potatoes are cooking, you can start chopping the other ingredients. When done, drain the potatoes and set aside.
To make the dressing have a slightly creamier texture and color, use the optional coconut oil and non-dairy milk. Add them to a small bowl along with the olive oil and mustard, and whisk until combined. The mustard will help emulsify the oils together into a creamy mixture, long enough to dress the potatoes. If not using the optional ingredients then simply whisk the olive oil and mustard together.
Add the lemon juice, and season to taste with salt (I started with 1/4 tsp) and freshly-ground black pepper to taste, and even red chili flakes if you desire. Also, stir in a few pinches of each of the chopped herbs.
Add the drained potatoes to a mixing bowl with the pickles, celery, red onion, scallions, and the rest of the herbs. Stir in about half of the dressing. Set the whole thing in the fridge to cool completely.
After the salad is cold, add the rest of the dressing according to your taste (I don't generally use quite all of it). Best enjoyed cold.
Nutitrion
Serving Size: 1 sixth recipe
Calories: 201 kcal
Carbohydrates: 38 g
Protein: 4 g
Fat: 7 g
Saturated Fat: 1 g
Sugar: 2 g
Unsaturated Fat: 6 g
Reviews
Shannon on 2023-06-04 (5 stars): It is illegal not to - I am Irish
Jennifer on 2021-01-16 (5 stars): I’ve made this twice now - and WOW - just so good. Huge hit at the BBQ. I chopped everything up quite small/finely, and the dressing was just perfect and simple. Thanks so much for sharing this recipe!
Banana Banana on 2018-10-06 (5 stars): This potato salad is insanely good. The best potato salad ever. I've never been a fan of mayo, so the usual potato salad wasn't something I enjoyed. I preferred the German version if I had to pick one, but it was a tad boring. Now this is the kind of potato salad I can get behind.
Dill Spears on 2018-10-04 (5 stars): I beta tested a pre-published version of this recipe with 3 times as many pickles as are listed in this production version of the recipe, and I used a very small amount of unrefined coconut oil. It was really good though, and everyone enjoyed it. The first time I made it, I accidentally left it in the freezer and had to throw it out. It looked like a crystallized chunk of pickle. The second time I made it went much better, and was just in time for the labor day festivities. 5/7 would make again
Steve on 2018-09-06 (5 stars): It is totally normal to eat 2lbs of potato salad over a weekend right?..right?
I made the dressing in my stand mixer because I'm lazy - it got way thicker than I expected and ended up coating the salad perfectly. Will definitely be making this again.
