It always feels great to bring a side dish to the BBQ, or Potluck that blows everyone away. This Vegan Potato Salad recipe is THAT dish! People will not believe it’s vegan. That's music to my ears, I love that so much, it proves that vegan potato salad can be made without traditional mayo, that we can make a vegan mayo that delivers as much flavor and richness as a traditional mayo. This Vegan Potato Salad will be the go-to recipe not only for special occasions but just to have around the house. The balance between the richness from the vegan mayo, the capers, along with the fresh lemon juice paired with the creaminess of the potatoes makes it a life-changing vegan potato salad recipe.
Vegan Potato Salad
Vegan Potato Salad
Servings: 4 as a sidePrint Recipe
- Cut the potatoes into equal sizes, this can be a small bite-sized or a larger bite, it's totally up to you, the key here is to have all the potatoes about the same size, which makes cooking the potatoes consistent.
- Place the potatoes in a pot of cold water. Season with Kosher salt. (Seasoning the water is the single most important step in making great potato salad. It allows the potato to absorb the salt as it is cooking. This means that when you bite into the potato the whole potato is seasoned. If you under season the potato water you will always feel like it needs salt because you can only season the outside after it’s cooked, so the first bite tastes seasoned but as you get into the bite the potato as a whole is not seasoned and it leaves you feeling like it needs more salt. So season that water!)
- Bring the potatoes to a boil and then reduce the heat to a low simmer. Cook the potatoes until tender, when easily pierced with the tip of a knife. Drain and cool the potatoes.
- Place the potatoes in a bowl, add all of the ingredients, mix to incorporate, but don’t over mix as the potatoes will start to break down.