Vegan Potato Salad Recipe
This recipe is my Vegan version of the classic crowd-pleasing potato salad. it is made with simple ingredients and tastes an absolute Perfection with a creamy vegan mayo dressing.
Equipment
- Chopping board & knife
- big bowl
- 1 small to medium bowl
- whisker
- pot
- colander/strainer
Ingredients
- 620 g potatoes
- ½ red onion
- 1 celery stalk
- 3 cucumber pickles
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Dressing ingredients:
- ½ cup Vegan mayo
- 1 tablespoon Coconut Greek yogurt
- 1½ teaspoon dijon mustard
- 1 teaspoon tabasco
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon celery salt
- 2 teaspoon pink salt
Instructions
- Start by chopping the veggies: cut the potatoes into quarters, chop the red onion, celery, and pickles.
- Add the chopped potatoes and water to the pot. Bring to a boil and cook for 15 minutes or until the potatoes are tender.
- Drain the potatoes and let them cool at room temperature.
- In a bowl, mix the dressing ingredients and set aside.
- Once the potatoes are cooled, chop them into smaller cubes and transfer them Into a big bowl. Add chopped celery, onion, pickles, and herbs—season with salt and pepper.
- Add the dressing and mix to combine. Taste and adjust the seasoning accordingly.