Vegan Potato Salad

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POTATO SALAD VEGAN
If you love potato salad you’re going to love this vegan potato salad!
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 and that we can make a vegan mayo that delivers as much flavor and richness as traditional mayo.
This salad will be the go-to recipe not only for special occasions but just to have around the house.  The balance between the richness of the vegan mayo, the capers, along with the fresh lemon juice paired with the creaminess of the potatoes makes it a life-changing potato salad recipe.
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What You Need…

  • Red Potatoes are waxy, sweet, and creamy. The perfect potatoes for potato salad.
  • Vegan Mayo adds creaminess to the salad. You can use our recipe for traditional vegan mayo or chili-lime mayo.
  • Green Onions add a crisp, sweet,  flavor that is milder than mature onions.
  • Capers bring bold salty and savory notes to the dish.
  • Dijon Mustard is tangy, and sharp with just a bit of spice for the salad.
  • Sweet Relish balances the saltiness of the capers and mustard.
  • Parsley brings a much-needed herbaceousness and freshness to the salad.
  • Lemon Juice balances all of the flavors, adding a fresh acidity.
  • Salt enhances all of the ingredients to bring them all forward. Remember to add a generous amount of salt to the potato water.

How to Make Vegan Potato Salad

POTATO SALAD VEGAN

Vegan Potato Salad

Course: Salad, Side Dish
Cuisine: American
Keyword: Dairy free, Gluten Free, Sides, Vegan
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4 as a side
Calories: 208kcal
Author: Those Vegan Chefs
Vegan Potato Salad is the perfect side dish, potluck dish or you just need some amazing potato salad. This dish is best when made the day before you eat it. Good luck with that.
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Ingredients

  • 2 pounds Small Red Potatoes
  • ½ cup Chili Lime Vegan Mayo
  • ¼ Green Onions sliced
  • 2 Tbsp Capers chopped
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Sweet Relish
  • ¼ cup Parsley chopped
  • 1 Lemon juiced
  • Kosher Salt to taste and for seasoning water

Instructions

  • 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.

Notes

Nutritional values are an estimate.

Nutrition

Calories: 208kcal | Carbohydrates: 42g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 298mg | Potassium: 1107mg | Fiber: 5g | Sugar: 6g | Vitamin A: 447IU | Vitamin C: 39mg | Calcium: 42mg | Iron: 2mg

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