Creamy Vegan Potato Salad

Lisa

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.

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Prep Time 1

Cook Time 25

Chill over night for the best taste. 0

Total Time 1 25

Course: Main Course, Salad, Side Dish, vegan

Cuisine: American

Ingredients Method Notes

Ingredients

3 lb. Red Potatoes Or a potato of your choice. Diced.
1/2 to 3/4 cup Vegan Mayonnaise 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.

Method

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.