Ingredients
Potatoes
- 3 or 4 large russet potatoes (about 1 ½ pounds), cut into 1-inch cubes
Dressing & Mix-ins
- ¾ cup of vegan mayo
- 1 ½ tablespoons of yellow mustard
- 2 large ribs of celery, thinly sliced
- 1 small red onion, finely diced
- 1 large crispy dill pickle, diced
- Salt and pepper, to taste
Instructions
- Boil the potatoes: In a large pot over high heat, bring water to a boil and add the diced potatoes. Cook for about 20 minutes or until they are soft and tender but still hold their shape when pierced with a fork.
- Drain and cool: Drain the potatoes well and spread them out on a plate or baking sheet to cool for about 10 minutes. This helps prevent the salad from becoming too mushy.
- Mix ingredients: In a large mixing bowl, combine the cooled potatoes with vegan mayo, yellow mustard, sliced celery, diced red onion, and chopped dill pickle. Stir thoroughly to ensure the potatoes are evenly coated and all ingredients are incorporated.
- Chill the salad: Cover the bowl and place the potato salad in the refrigerator for at least 1 hour. For best results, refrigerate overnight to let the flavors meld and deepen.
Notes
- If the salad tastes dry, add an extra tablespoon or two of vegan mayo for creaminess.
- Chop potatoes evenly to ensure even cooking.
- Do not overcook the potatoes; they should be fork-tender but firm to maintain their shape in the salad.
- Let the salad rest in the fridge so the flavors meld and improve.
- For enhanced flavor, boil the potatoes in salted water.
- Recommended vegan mayo brands include Vegenaise (found near produce) and Best Foods (in the mayo aisle), as well as Not Mayo.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
