Description
A creamy, crunchy, and satisfying vegan potato salad that captures the charm of Southern cookouts, perfect for any occasion.
Ingredients
Scale
- 4 pounds waxy potatoes (new or red)
- 1–½ teaspoon salt (divided)
- 3 celery stalks (thinly sliced)
- 2 carrot sticks (diced)
- 2 green onions (sliced thin, both whites and greens)
- 2 cups vegan mayonnaise
- ¼ cup dijon mustard
- 2 tablespoons apple cider vinegar
- 1 bunch fresh dill (finely chopped)
- Pinch black pepper
Instructions
- Bring a large pot of water with 1 teaspoon of salt to a rolling boil.
- Add the potatoes and boil for about 20 minutes until fork-tender.
- Drain and cool the potatoes for 30 minutes, then cut them into bite-sized quarters.
- In a large bowl, combine the cut potatoes with celery, carrots, and green onions.
- Add in the vegan mayonnaise, dijon mustard, apple cider vinegar, dill, remaining salt, and black pepper.
- Toss gently to coat all ingredients without mashing the potatoes.
- For best flavor, refrigerate for 30-60 minutes before serving.
Notes
This salad is great for potlucks and can be made a day in advance for better flavor. It stores well in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan potato salad, southern potato salad, picnic recipes, side dish