Description
A comforting classic with a twist, this vegan potato salad combines creamy dressing with fresh vegetables for a delightful side dish.
Ingredients
- Potatoes (about 2 lbs)
- Vegan mayonnaise (1 cup)
- Dijon mustard (2 tbsp)
- Apple cider vinegar (2 tbsp)
- Fresh dill (1/4 cup, chopped)
- Celery (2 stalks, diced)
- Red onion (1/2 cup, diced)
- Salt and pepper to taste
- Optional: Hard tofu (1 block, crumbled) or chickpeas (1 can, drained)
Instructions
- Prep your potatoes by scrubbing them under cold water and cutting them into 1-inch cubes.
- Cook the potatoes in a pot of salted boiling water for 10-15 minutes until fork-tender.
- Drain and let them cool slightly.
- In a bowl, mix together vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Chop the celery, red onion, and dill, then combine them in a bowl.
- Gently fold the cooled potatoes into the dressing and add the chopped veggies.
- Cover and chill in the fridge for at least an hour before serving.
Notes
Taste the dressing before mixing it with the potatoes to adjust flavor to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan potato salad, comfort food, side dish, plant-based recipes, summer recipes