Description
This vegan potato salad is a creamy, tangy delight perfect for summer gatherings or as a hearty side dish. Made with tender boiled potatoes, crunchy celery, sharp red onion, and a flavorful dressing of vegan mayonnaise, mustard, and apple cider vinegar, it’s a refreshing and satisfying plant-based alternative to traditional potato salads.
Ingredients
Scale
Potato Salad
- 4 cups potatoes, diced
- 1 cup celery, chopped
- 1 cup red onion, diced
- Fresh parsley, chopped (for garnish)
Dressing
- 1 cup vegan mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- Salt to taste
- Pepper to taste
Instructions
- Boil the potatoes: Place diced potatoes in a pot of water and boil until tender, about 15 minutes. This ensures the potatoes are soft enough to absorb the dressing flavors.
- Drain and cool: Drain the potatoes thoroughly and allow them to cool completely to avoid wilting the other salad ingredients and to help the dressing stick better.
- Combine vegetables: In a large bowl, mix the cooled potatoes with chopped celery and diced red onion, creating a crunchy and flavorful base for the salad.
- Prepare the dressing: In a separate bowl, whisk together vegan mayonnaise, mustard, apple cider vinegar, salt, and pepper until smooth and evenly mixed to create a tangy, creamy dressing.
- Mix dressing with salad: Pour the dressing over the potato mixture and gently stir to coat all ingredients evenly, ensuring every bite is flavorful.
- Garnish: Sprinkle chopped fresh parsley over the salad for a burst of color and fresh herbaceous note.
- Chill before serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to cool completely for the best taste experience.
Notes
- Use firm potatoes like Yukon Gold or red potatoes for the best texture.
- Make sure to cool the potatoes before mixing to prevent the dressing from becoming watery.
- You can customize the salad by adding pickles, capers, or fresh dill for extra flavor.
- This salad keeps well in the refrigerator for up to 3 days.
- For a tangier flavor, add an extra teaspoon of apple cider vinegar.
