Description
Vegan potato salad made with yukon potatoes and chopped vegetables in a creamy vegan mayonnaise. Perfect to make in advance for summer entertaining.
Ingredients
Potato Salad:
- 2 1/2 lbs. yukon gold potatoes, scrubbed
- 1/2 cups celery, diced
- 1/2 cup green onions (green parts only), diced
- ½ cup sweet bell pepper, diced
- ¼ cup dill, chopped
Potato Salad Dressing:
- 1/2 – 3/4 cup vegan mayonnaise (store bought or cashew mayo)
- 1 heaping TBSP Eden Foods Yellow Mustard
- ½ lemon, squeezed
- Himalayan sea salt
- Black pepper
Instructions
- Wash and scrub the potatoes and place in a large pot. Cover with 1 1/2 inch of water, and add a generous pinch of salt.
- Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork tender. Drain potatoes and cool slightly. Once cooled, gently peel the skin away. Cut the potatoes into 1/2 inch cubes and place in a large mixing bowl.
- While potatoes are cooking and/or cooling, prepare the green onion, celery, bell pepper, and dill. Add to the bowl with the diced potatoes and set aside.
- In a small bowl, combine the mayo, mustard, Himalayan sea salt, and black pepper, and mix well. If the dressing is too thick, add a squeeze of lemon. If the dressing is too thin, add a little more mayo.
- Pour the dressing over the potato and vegetables in the large mixing bowl and toss to combine. Season with Himalayan sea salt and black pepper.
- Transfer the bowl to the refrigerator to chill for an hour or so before serving.
- Garnish with fresh dill. Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Side
- Method: Stovetop
- Cuisine: Gluten-Free, Vegan