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Vegan Potato Salad

Via

This vegan potato salad with pickles and celery is perfect for summer BBQs and picnics. It’s a vegan version of classic American potato salad that will have everyone coming back for more! I’ve already made this potato salad so many time! It’s one of my absolute favorites for BBQs. And people won’t believe it’s vegan. …
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The post Vegan Potato Salad appeared first on Vegan Heaven.,

This vegan potato salad with pickles and celery is perfect for summer BBQs and picnics. It’s a vegan version of classic American potato salad that will have everyone coming back for more!

Vegan Potato Salad in a Bowl with Green Onions on Top

I’ve already made this potato salad so many time! It’s one of my absolute favorites for BBQs. And people won’t believe it’s vegan. 

Why This Recipe Works 

I wanted to create an easy recipe that is ready in no time. 35 minutes is all you need and much of it is actually the cooking time of the potatoes. 

The recipe only calls for basic ingredients that you can find in most supermarkets. It’s very budget-friendly, so you can easily make it for bigger crowds. 

The only exception is the vegan mayonnaise. If you have trouble finding it, you could also make your own vegan mayo. But most grocery stores carry vegan mayonnaise these days. 

The mayo makes the salad super creamy, while the Dijon mustard and the parsley add flavor. 

The celery, the red onion, and the dill pickles add some nice crunch to the fork-tender potatoes.

It’s an easy and quick salad that is a real crowd-pleaser! 

What Goes Into This Recipe:

ingredients that go into this recipe on a marble countertop with labels

  • Potatoes – make sure to use waxy potatoes like red, new, or fingerling potatoes.
  • Vegan Mayonnaise – I usually use store-bought mayo, but you could also make your own
  • Dill pickles – or your favorite kind of pickles. 
  • Fresh Parsley – you could also use a combination of fresh parsley and dill. 

How To Make This Recipe

The preparation of this recipe couldn’t be much easier. All in all, the salad will be ready in about 35 minutes. Allow one to two hours for the salad to cool down in the fridge.

a collage of four photos that shows the preparation of this recipe

1. Step: First, peel the potatoes. 

2. Step: Dice the potatoes into medium-sized pieces.

3. Step: Place the diced potatoes in a saucepan. Cover them with cold water and bring to boil. When the water is boiling, add one teaspoon of salt and turn the heat to medium. Cook for about 8 minutes. Check the potatoes regularly with a fork. You want them to be fork-tender. Make sure they’re not too soft.Drain the potatoes and put them back in the pot. Add two tablespoons of white wine vinegar and let them cool down for about 25 minutes.

4. Step: While the potatoes are cooking, chop up the celery, the dill pickles, the red onions, the parsley, and the green onions. Put all ingredients (including the cooked potatoes) in a large bowl and stir in the vegan mayonnaise and the mustard. Season with salt and pepper.

Recipe Notes:

  • Add the potatoes to a pot of cold water and then bring the water to boil. This way the potatoes won’t overcook on the outside while they still remain uncooked on the inside.
  • Make sure to not overcook the potatoes. Usually they take between 8 to 12 minutes depending on the type of potatoes you use. Check frequently if they’re done by piercing them with a fork.
  • Add salt while the potatoes are boiling not after. This way the potatoes will absorb the salt in the water and won’t just be seasoned on the outside.
  • Add the vinegar right after draining the potatoes. The potatoes will be more flavorful this way.
  • Make the salad the night before and store it in the fridge overnight. It will be even better this way!

close-up of vegan potato salad in a white bowl

FAQs:

What Kind of Potatoes Should I Use?  

I usually use all-purpose potatoes for my potato salad as they work for most potato dishes. Any kind of waxy potatoes work as well or actually even better.

Just make sure not to use starchy potatoes. Check out this article if you want to know more about which potatoes are best for potato salad.

Can I Make It The Day Before? 

Yes, you can absolutely make potato salad the day before you’re planning on eating it.

It’s actually even better the next day because the flavors are more pronounced. So I would recommend making it the night before and store it in the fridge over night.

Can I freeze left-overs?

No, I wouldn’t recommend freezing potato salad. The mayonnaise doesn’t freeze very well and the same applies to the celery.

It’s likely that the potatoes change their texture and color a bit and the salad can easily get mushy. So it’s better to just eat the potato salad while it’s still fresh!

Related Summer Salads: 

I Love To Hear From You! 

I hope you like this vegan potato salad as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest

Sina 

Vegan Potato Salad with Pickles in a Bowl

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Vegan Potato Salad

This vegan potato salad with pickles and celery is perfect for summer BBQs and picnics. It’s a vegan version of classic American potato salad that will have everyone coming back for more!
Course Salad, Side
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 servings
Calories 258kcal
Author Sina

Ingredients

  • 35 oz waxy potatoes
  • 2 tablespoons white wine vinegar
  • 15 dill pickles, diced
  • 4 stalks of celery, diced
  • 1 small red onion, finely chopped
  • 2 green onions, cut into rings
  • 1/2 cup chopped parsley
  • 1/2 cup vegan mayonnaise
  • 2 teaspoons Dijon mustard
  • salt
  • pepper

Instructions

  • First, peel the potatoes. I usually use all-purpose potatoes for my potato salad as they work for most potato dishes. Any kind of waxy potatoes work as well or actually even better. Just make sure not to use starchy potatoes. 
  • Then, dice the potatoes into medium-sized pieces.
  • Place the diced potatoes in a saucepan. Cover them with cold water and bring to boil. When the water is boiling, add one teaspoon of salt and turn the heat to medium. Cook for about 8 minutes. Check them regularly, you want them to be fork-tender. Make sure they’re not too soft.
  • Drain the potatoes and put them back in the pot. Add two tablespoons of white wine vinegar and let them cool down for about 25 minutes.
  • While the potatoes are cooking, chop up the celery, the dill pickles, the red onions, the parsley, and the green onions. Put all ingredients (including the cooked potatoes) in a large bowl and stir in the vegan mayonnaise and the mustard. Season with salt and pepper.

Nutrition

Calories: 258kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 1578mg | Potassium: 912mg | Fiber: 4g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 16.3mg | Calcium: 88mg | Iron: 1.9mg

 

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