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  • Jeeca Jeeca
  • - November 2, 2022
  • - 11:37 pm

Vegan Potato Salad (My Way!)

📖 TABLE OF CONTENTS show
MY KIND OF VEGAN POTATO SALAD
INGREDIENTS YOU’LL NEED FOR THIS POTATO SALAD
POTATOES
POTATO SALAD DRESSING
HOW TO MAKE THE POTATO SALAD
PREPARE THE DRESSING AND MIX-IN THE POTATOES
REFRIGERATE, SERVE, THEN ENJOY YOUR POTATO SALAD!
MORE RECIPES YOU MIGHT LOVE
Vegan Potato Salad
Ingredients 1x2x3x
Potatoes
Dressing
Instructions
WATCH Video
NUTRITIONAL INFO
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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.

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.

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.

Vegan Potato Salad

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)
Vegan Potato Salad ingredients

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.
yukon gold potatoes

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.
Vegan Potato Salad dressing
Vegan Potato Salad dressing
Vegan Potato Salad dressing with boiled potatoes
Vegan Potato Salad
Vegan Potato Salad

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.
Vegan Potato Salad

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

Vegan Potato Salad

5 from 3 votes
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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Salad, Side Dish, Sides, Snack, Starters
Cuisine American, Fusion
Servings 4 servings
Calories 292 kcal

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.

WATCH Video

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 2 Comments

  1. MSD March 2, 2023 Reply

    5 stars
    Made this today. So good! Thank you for sharing this recipe 🙂

    1. Jeeca March 3, 2023 Reply

      Yay hope you liked it! Thanks too! ◡̈

5 from 3 votes (2 ratings without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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