One of my favourite comfort food: vegan potato salad. I don’t think anything ever eats a creamy flavour and herb-filled potato salad well-loved and comes in different forms in parts of the world. I grew up eating different potato salads made by my mom and those we enjoyed from restaurants and stores. This is a vegan potato salad made to my liking.
MY KIND OF VEGAN POTATO SALAD
This is potato salad, my way! We all have different ways of making potato salad depending on our preferences and for me, I love my potatoes with that good bite in the centre. I also love a bit of tartness and tang to my potato salad, which I get from the stone ground mustard and vinegar that I balance off with some sugar. I also love the flavour dill brings to a potato salad, so dill is a must for me.
INGREDIENTS YOU’LL NEED FOR THIS POTATO SALAD
You’ll find the full & printable recipe for this potato salad in the recipe card below.
POTATOES
- 1 lb yukon gold potatoes
- Salt
POTATO SALAD DRESSING
- 1/2 cup vegan mayo
- 1 tbsp stone ground mustard , sub with yellow or Dijon mustard
- 1/4 tsp paprika powder
- 1 small red onion , finely chopped or diced
- 1/4 cup celery , diced or finely chopped
- 2-3 tsp sugar , adjust to taste
- 1/2 tsp apple cider or distilled white vinegar
- Salt and pepper to taste
- 1-2 tbsp finely chopped fresh dill , I included the stalks
- 1/2 tbsp nutritional yeast , for extra cheesiness (sub with some vegan parmesan)
HOW TO MAKE THE POTATO SALAD
- Wash and peel your potatoes. Slice the potatoes into 1-1.5 inch cubes or size of your choice.
- Add the potatoes into a pot of water. Be sure the potatoes are completely submerged. Turn on the heat and leave the water to boil. Once it boils, add a generous amount of salt to the water.
- Leave the potatoes to cook for 10-12 minutes or until tender to your liking. I personally like my potatoes with a good bite at the centre and not mushy.
- Remove the potatoes from the water and allow to cool. I run mine through cold water to stop the potatoes from cooking and cool these down.
PREPARE THE DRESSING AND MIX-IN THE POTATOES
- Meanwhile, prepare the potato salad dressing. Mix everything together and feel free to adjust to your desired taste.
- Once the potatoes have cooled, mix the potatoes in the dressing until well-coated.
REFRIGERATE, SERVE, THEN ENJOY YOUR POTATO SALAD!
- Refrigerate the potato salad for at least 6 hours, best refrigerated overnight. This stores well in the refrigerator for 5-7 days.
- To serve, you can either bring out the whole batch or scoop some at a time–depending on how much you’d like to enjoy.
MORE RECIPES YOU MIGHT LOVE
- Korean Braised Potatoes
- Air-Fried Tofu Balls
- Chili Garlic Butter Potatoes
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
Vegan Potato Salad
This is potato salad, my way! We all have different ways of making potato salad depending on our preferences and for me, I love my potatoes with that good bite in the centre. I also love a bit of tartness and tang to my potato salad, which I get from the stone ground mustard and vinegar that I balance off with some sugar. I also love the flavour dill brings to a potato salad, so dill is a must for me.
Ingredients
Potatoes
- 1 lb yukon gold potatoes
- Salt
Dressing
- 1/2 cup vegan mayo
- 1 tbsp stone ground mustard , sub with yellow or Dijon mustard
- 1/4 tsp paprika powder
- 1 small red onion , finely chopped or diced
- 1/4 cup celery , diced or finely chopped
- 2-3 tsp sugar , adjust to taste
- 1/2 tsp apple cider or distilled white vinegar
- Salt and pepper to taste
- 1-2 tbsp finely chopped fresh dill , I included the stalks
- 1/2 tbsp nutritional yeast , for extra cheesiness (sub with some vegan parmesan)
Instructions
- Wash and peel your potatoes. Slice the potatoes into 1-1.5 inch cubes or size of your choice.
- Add the potatoes into a pot of water. Be sure the potatoes are completely submerged. Turn on the heat and leave the water to boil. Once it boils, add a generous amount of salt to the water.
- Leave the potatoes to cook for 10-12 minutes or until tender to your liking. I personally like my potatoes with a good bite at the centre and not mushy.
- Remove the potatoes from the water and allow to cool. I run mine through cold water to stop the potatoes from cooking and cool these down.
- Meanwhile, prepare the potato salad dressing. Mix everything together and feel free to adjust to your desired taste.
- Once the potatoes have cooled, mix the potatoes in the dressing until well-coated.
- Refrigerate the potato salad for at least 6 hours, best refrigerated overnight. This stores well in the refrigerator for 5-7 days.
- To serve, you can either bring out the whole batch or scoop some at a time–depending on how much you'd like to enjoy.
NUTRITIONAL INFO
Serving: 1serving | Calories: 292kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 7282mg | Potassium: 543mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 24mg | Calcium: 27mg | Iron: 1mg
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