Classic, creamy, and delicious, this vegan potato salad recipe is a must for your summer picnics and parties!
The other day I suddenly had the urge to make potato salad. And it’s really not even summer yet, but my craving could not be stopped, so a vegan potato salad recipe was in order.
This is the kind of potato salad that my mom made for us when we were growing up. It’s creamy and flavorful, and so good on hot summer days. Just perfect for a summer barbecue or picnic.
This side dish is really so easy to make, and there isn’t a big difference at all if you are vegan or not. The only change that I had to make to adapt my mom’s recipe was to use a vegan mayo. I prefer the Earth Balance brand, but go ahead and use your favorite, or if you aren’t dairy or egg free, just use your favorite regular mayo. This classic potato salad recipe is loved by vegans and non-vegans alike. :)
Why you’ll love this vegan potato salad recipe:
- it’s easy to make
- it tastes like regular potato salad
- it’s creamy, delicious, and perfectly seasoned
- it’s perfect for many different dietary needs
Vegan Classic Potato Salad.
Place the diced potatoes in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender.
Once the potatoes are tender, drain the water out of the pan. Let the potatoes cool before mixing on the other ingredients. If you are in a hurry, you can rinse with a few changes of cold water to speed up the cooling process.
Put the cooled potatoes, onions, and celery in a large bowl. Add the mayo, mustard, pickles, sugar, salt, and pepper, and stir to combine. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.
Sprinkle with a dash of paprika before serving if desired.
Now I’m kind of in summer salad mode, and I want taco salad, and chopped salad, and orzo veggie salad, and cole slaw, and on and on. I’ll have to make a salad wish list and get busy!
What’s your favorite summer dish?