Vegan Potato Salad
This creamy and flavorful vegan potato salad is perfect for lunch or as a picnic side dish. Bursting with fresh herbs and a tangy dressing, it's a satisfying and wholesome option.
Discover the joys of plant-based cooking with this delicious vegan potato salad recipe from vegancooking.recipes.
Packed with wholesome ingredients and vibrant flavors, this salad is not just a side dish; it’s a hearty meal that everyone will enjoy.
Perfect for lunch, picnics, or barbecues, this whole-food-plant-based recipe is easy to make and full of nutrients.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Yukon Gold potatoes are creamy and flavorful, making them perfect for potato salad. If you prefer a lower-fat option, you can substitute the vegan mayonnaise with a mashed avocado or a cashew cream dressing.
Tips & Notes
- •Ensure not to overcook the potatoes to avoid a mushy salad.
- •For more flavor, let the salad sit in the fridge for a few hours or overnight.
Recipe Variations
- •Try adding a teaspoon of smoked paprika for a smoky flavor.
- •Substitute the dill with fresh parsley or chives for a different herbaceous note.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes! This potato salad can be made up to a day in advance. Just store it in an airtight container in the refrigerator.
What can I add to make it more interesting?
You can add diced bell peppers, chopped green onions, or even a handful of peas for extra color and flavor.
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Vegan Potato Salad
This creamy and flavorful vegan potato salad is perfect for lunch or as a picnic side dish. Bursting with fresh herbs and a tangy dressing, it's a satisfying and wholesome option.
Nutrition (per serving)
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Add the diced Yukon Gold potatoes.
- 2
Cook the potatoes for about 10-15 minutes or until they are fork-tender but not mushy.
- 3
Drain the potatoes and let them cool for a few minutes while you prepare the other ingredients.
- 4
In a large mixing bowl, combine the chopped celery, red onion, dill pickle, and fresh dill.
- 5
In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, mustard, garlic powder, salt, and black pepper.
- 6
Add the cooled potatoes to the mixing bowl with the chopped vegetables.
- 7
Pour the dressing over the potato mixture and gently fold everything together until well combined.
- 8
Taste and adjust seasoning as necessary. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 9
Serve chilled and enjoy your delicious vegan potato salad!
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