That said, I’m also currently testing a lightened up (mayo-free/oil-free) fresh herb potato salad for those who like other options so stay tuned! Red fingerling potatoes are my favorite to use with this recipe – the size is perfect. Plus they have a firm texture that hold up really well during cooking, and the skin is delicate (and pretty!) so no need for peeling. No worries if you can’t find them in your area though… regular red potatoes or Yukon golds work just fine! Hope you enjoy as much as we do. Pro tip: it tastes even better when eaten outdoors in the sunshine 😉
PS – I’d love to see if you make this! Come join The Garden Grazer on Instagram 🍓 and share your pic!
Classic Potato Salad (Vegan)
- 2 lbs. red or yukon potatoes (I use organic red fingerling)
- 1/4 cup red onion (or 2-3 green onions)
- 1 carrot
- 2 stalks celery
- 3/4 cup vegan mayo (I like Vegenaise by Follow Your Heart)
- 3 Tbsp. stoneground mustard
- 2 Tbsp. Dijon mustard
- 1 Tbsp. pure maple syrup
- 2 tsp. salt (plus more salt/pepper to taste if desired)
- Other additions: fresh herbs, parsley & dill are wonderful, chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.
- Rinse potatoes and cut into about 3/4-inch to 1-inch chunks.
- Place potatoes in a medium-large saucepan and fill with water to 1 inch above potato line. Add 2 tsp. salt to water.
- Place over high heat on the stove, and bring to a boil. Once boiling, reduce heat to med-low and simmer for about 5-6 minutes or until fork-tender (but not mushy!)
- While potatoes are cooking, prep veggies: dice red onion, slice celery, and shred/grate carrot. (I use a box grater.)
- Make dressing: in a small bowl, combine mayo, both mustards, and maple syrup. (Feel free to mix in some fresh herbs if you’d like!) Stir well to combine.
- In a large mixing bowl, add drained potatoes, veggies, and pour dressing over top. Toss well to coat.
- Salt/pepper to taste if needed. Garnish with fresh herbs, chives, smoked paprika, etc. if desired.