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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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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