Creamy Vegan Potato Salad
You will love the crisp celery with the tender potatoes covered in a delicious plant based mayo dressing that will remind you of the classic potato salad.
Ingredients
- 3 lb. Red Potatoes Or a potato of your choice. Diced.
- 1/2 to 3/4 cup Vegan alternative Mayo If you like your Potato Salad to be more creamy add more mayo, and for a more dry salad, cut down the mayo.
- 1 Small Onion Diced or 1 Tbsp Powdered Onion
- 1 tsp. Minced Garlic
- 2 Tbsp Mustard I use Yellow Mustard. Use the Mustard of your choice.
- 1 tsp Apple Cider Vinegar
- 1 tsp Dill
- 2 stalks Celery Diced,
- 1/2 tsp Celery Seed
- 2 tsp Real Maple Syrup
- 1 Tbsp Olive Oil
- Salt and Pepper to taste.
Instructions
- Clean and peel the potatoes.
- Add water and potatoes to a large pot, boil the potatoes until they are done but still firm.
- Once the potatoes are done, drain and rinse with cold water to stop the cooking, set aside.
- Clean and dice the onion and celery.
- In a small fry pan, add the oil, onion, and celery, saute for about 7 minutes or until they start to brown and caramelize, set aside to cool.
- In a large serving bowl, add the cooked potatoes and vegetables.
- Add the remaining ingredients to the large serving bowl with the potatoes and vegetables.
- Stir the ingredients together until well combined.
- Cover the bowl and place in the refrigerator for up to 2 hours or overnight.
- Remove the bowl from the refrigerator and stir the salad before serving.
Notes
How to serve this Creamy Vegan Potato Salad
- As a side dish - Serve the salad as the side to any sandwich, hot dog, or burger.
- As a main dish - Scoop the salad onto green leaf lettuce, topped with a nut and fruit of your choice.
- On top of toast - Add a scoop of potato salad on top of buttered toast.