Classic Vegan Potato Salad
A delicious summertime staple with a flavorful, creamy base and crunchy veggies. Plus easy to make!
Servings8 (1 cup servings)
- 2 lbs. red fingerling potatoes (or regular red or Yukon gold)
- 1/4 cup red onion (or 2-3 green onions)
- 1 large carrot
- 2-3 stalks celery
- 1/2 tsp. salt (optional, for cooking potatoes)
For the creamy dressing:
- 3/4 cup vegan mayo (I use Just or Vegenaise)
- 3 Tbsp. stoneground mustard
- 2 Tbsp. Dijon mustard
- 1 Tbsp. pure maple syrup
Rinse potatoes and cut into about 3/4-inch chunks.
Place potatoes in a medium-large saucepan and fill with water until it's 1 inch above potato line. Add ½ tsp. salt to water if desired.
Place pan over high heat and bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 5-6 minutes or until fork-tender (not mushy).
While potatoes are cooking, prepare vegetables: finely dice onion, slice celery, and shred/grate carrot.
Make dressing: in a small bowl, combine mayo, both mustards, and maple syrup. Stir well to combine.
In a large mixing bowl, add drained potatoes and vegetables. Pour dressing over top. Toss well to coat.
Salt/pepper to taste if needed. Can serve immediately, but best served after chilled covered in the fridge for several hours.*
Recipe yields about 8 cups potato salad.
*The flavors will intensify after it chills. (It's a great recipe to make in the morning or a day ahead of time.)
Other possible additions: fresh herbs (parsley & dill are wonderful), chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.
Inspired by a delicious potato salad we enjoyed at the Marquette, MI Food Co-op
Calories: 231 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 2 g | Potassium: 560 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1282 IU | Vitamin C: 11 mg | Calcium: 21 mg | Iron: 1 mg