Vegan Classic Potato Salad

This Vegan Classic Potato Salad brings a plant-based twist to the quintessential picnic favorite, packed with creamy, tangy, and herbaceous flavors! Yukon Gold potatoes form the hearty base, offering a buttery texture, while crisp celery and sharp red onion add a satisfying crunch. The dressing—made from rich vegan mayonnaise, zesty Dijon mustard, tangy apple cider vinegar, and a hint of paprika—perfectly binds the components together with a bold and refreshing flavor profile. Fresh dill and parsley elevate the dish with bursts of earthy, aromatic freshness. Ready in just 35 minutes, this chilled salad is ideal as a side dish for summer barbecues, potlucks, or meal prep, while being completely dairy-free and 100% vegan. Treat your taste buds to a timeless classic that everyone can enjoy!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 cup Vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 Celery stalks
• 0.5 Red onion
• 2 tablespoons Fresh dill, chopped
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Fill a large pot with water and add a teaspoon of salt. Bring the water to a boil over high heat.

Step 2

While waiting for the water to boil, peel and cut the Yukon Gold potatoes into 3/4-inch cubes.

Step 3

Once the water is boiling, carefully add the cubed potatoes to the pot. Cook them for about 10-15 minutes or until they are just tender but not falling apart. Use a fork to test for doneness.

Step 4

Drain the cooked potatoes in a colander and let them cool slightly. Transfer them to a large mixing bowl.

Step 5

While the potatoes are cooling, finely chop the celery stalks and the red onion half.

Step 6

In a separate small bowl, prepare the dressing by combining the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix until well combined.

Step 7

Add the chopped celery, red onion, dill, and parsley to the cooled potatoes in the mixing bowl.

Step 8

Pour the prepared dressing over the potato mixture. Gently stir to combine all ingredients, ensuring that the potatoes are well coated. Be careful not to mash the potatoes.

Step 9

Taste and adjust seasoning if necessary. You may add a bit more salt or pepper according to your taste preference.

Step 10

Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together.

Step 11

Serve chilled as a side dish or as part of a picnic spread. Enjoy!

Nutrition Facts

Serving size	(1343.0g)

Amount per serving	% Daily Value*
Calories	1285.4

Total Fat 47.4g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 23.9g
Cholesterol 54mg	0%
Sodium 3960.9mg	0%
Total Carbohydrate 207.6g	0%
Dietary Fiber 15.9g	0%
Total Sugars 24.8g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 209.7mg	0%
Iron 8.5mg	0%
Potassium 4306.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 6.3%

Carbs: 61.9%