Easy Vegan Potato Salad

Vegan potato salad made with yukon potatoes and chopped vegetables in a creamy vegan mayonnaise. Perfect to make in advance for summer entertaining.

The past few weeks I’ve been watching the Star Wars movies.

“Which Star Wars movies?” you might be wondering.

Well, all of them.

It still amazes how I made it to the age of 32 without having seen any of them.

I mean, I even took film studies in high school, guys.

So when Darth Vader bellows, “Luke, I am your father,” my jaw just about dropped down to my pajama bottomed booty.

Basically, I was shook, and so was the ginger kombucha in the glass I gripped tightly between my hands.

I know I’m about 30 years late to jump on this worldwide pop-culture phenomenon, but the story has me hooked.

It really is an epic love story spanning across space and time, isn’t it?!

Kind of like the kind of love story I would write myself into with this Easy Vegan Potato Salad.

It’s so easy to throw together with boiled potatoes, fresh chopped vegetables, and a creamy vegan mayonnaise!

This is the first recipe I’ve posted with white potatoes…ever.

I’ve you’ve been following me for a while you know I’m no stranger to tubers.

But I’ve always gone with sweet potatoes over white potatoes because I prefer the taste and the way they make me feel.

But recently I’ve been adding more foods back into my diet because, YOLO.

I can trace my white potato musings to a soup my friend made about a month ago.

It was thick and stew-like with white potatoes in it and I rejoiced every time one of them appeared on my spoon, all starchy and warm and fluffy.

Yum.

So I decided maybe I’d overlooked them and should give them a chance in a summer recipe.

Enter: vegan potato salad.

Potato salad always feels special to me!

Probably because I really only had it at the big family reunions my extended family hosted in Indiana.

My parents didn’t make a lot of mayo-laden sides growing up, so naturally I made a beeeline for the array of cookout sides when it was time to eat.

I filled my plastic disposable plate with potato salad, macaroni salad, and pasta salad; basically anything that looked creamy and white until my plate sagged under the weight.

And I washed it down with a 7-Up.

Yup.

The ingredients to make this potato salad are a lot lighter, vibrant, and nutritious than the potato salad from my childhood.

Naturally, this potato salad begins with potatoes.

You can boil the potatoes whole or cube them in advance.

I recommend removing the skins for aesthetics, but you can also leave them on if you’re not looking to impress guests.

The best advice I can give you here is to boil the potatoes until JUST fork tender, no more!

My first trial I boiled the potatoes too long and, er, basically made mashed potatoes.

Which, I might add, are also delicious, but wasn’t quite the recipe I had intended.

While the potatoes are boiling, chop up your raw veggies.

The addition of raw veggies adds an unexpected crunch to the side salad that makes this salad both cozy and fresh.

I chose celery, bell pepper, and green onion to accent my potato salad, but anything goes!

 

Set aside all of the veggies and mix up your potato salad dressing in a large mixing bowl.

It’s a super simple blend of vegan mayonnaise, lemon, mustard, Himalayan sea salt, and black pepper.

I opted to use store-bought vegan mayo for this recipe, but you can also get creative and incorporate a homemade version like my Cashew Mayonnaise.

The secret ingredient to this potato salad is Eden Foods Yellow Mustard!

I’ve always been a mustard over mayo voter, so naturally I had to even out the mayo with a little of my favorite.

This yellow mustard uses family farm whole yellow organic mustard seed traditionally stone milled with raw organic apple cider vinegar, sea salt, and 100% organic spices.

It has a wonderful mustard flavor that’s naturally sweet!

After you mix up the dressing, add the cooled cubed potatoes and chopped vegetables to the dressing bowl and mix well.

Add herbs if desired and chill for several hours before servings.

I recommend making it the day before and chilling overnight to allow the flavors to fully meld.

Then you can enjoy this Easy Vegan Potato Salad as a simple summer side dish for the family, entertaining, or whenever you’re feeling like the classic in vegan form.

Try serving it with handfuls of fresh dill or chopped chives.

Enjoy!

If you make this Easy Vegan Potato Salad, let me know! I’d love to hear how you enjoyed yours.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more fun summer sides, check out my Oil-Free Rosemary Three Bean Salad, Vegetable Pasta Salad, and Vegan Maple Baked Beans, too!

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen