This vibrant vegan potato salad proves you don't need eggs or mayo to create a creamy, satisfying side dish. Packed with fresh herbs and tangy flavors, it's perfect for summer picnics, barbecues, or any gathering where you want to impress both vegans and non-vegans alike.
Ingredients
For the Salad:
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 3 celery stalks, finely diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
For the Creamy Vegan Dressing:
- 1 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon celery seeds
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat to medium and cook for 12-15 minutes, or until potatoes are tender when pierced with a fork but not falling apart.
- While the potatoes cook, prepare your dressing. In a medium bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, celery seeds, and garlic powder until smooth. Season with salt and pepper to taste.
- Once potatoes are done, drain them in a colander and let them cool for about 15 minutes. For the best texture, you want them to be warm but not hot when mixing with the dressing.
- In a large mixing bowl, combine the cooled potatoes with celery, red onion, dill, parsley, and green onions.
- Pour the dressing over the potato mixture and gently fold everything together until well combined. Be careful not to overmix, as this can break down the potatoes.
- Cover and refrigerate for at least 2 hours before serving, allowing the flavors to meld together.
Tips for Success
The key to perfect vegan potato salad lies in a few crucial details. First, choose waxy potatoes like Yukon Gold, which hold their shape better than starchy varieties. Second, dress the potatoes while they're still slightly warm – they'll absorb more flavor this way. Finally, don't skip the resting time in the refrigerator, as it allows all the flavors to develop fully.
Variations
Feel free to customize this basic recipe with add-ins like:
- Diced pickles or capers for extra tang
- Roasted red peppers for sweetness and color
- Chopped fresh herbs like tarragon or chives
- Crumbled tempeh bacon for a smoky flavor
- Diced bell peppers for extra crunch
Storage
This vegan potato salad will keep well in an airtight container in the refrigerator for up to 5 days. Give it a gentle stir before serving, and if needed, add a splash of extra dressing to refresh the consistency.
Whether you're living a plant-based lifestyle or simply looking to try something new, this vegan potato salad delivers all the creamy, satisfying texture of the traditional version while being completely dairy-free. It's sure to become a staple at your summer gatherings!
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