Here’s a recipe for vegan potato salad:
- 2 pounds potatoes (red or Yukon gold), peeled and cubed
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill (optional)
- Salt and pepper, to taste
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender but still firm, about 10-12 minutes. Drain the potatoes and let them cool.
- In a mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined. This will be the dressing for the potato salad.
- In a large mixing bowl, combine the cooked and cooled potatoes, red onion, celery, parsley, and dill (if using).
- Pour the dressing over the potato mixture and gently toss until all the ingredients are well coated with the dressing. Adjust the salt and pepper to taste.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the potato salad a gentle toss to redistribute the dressing. Taste and adjust the seasonings if needed.
- Serve chilled and enjoy!
You can also customize your vegan potato salad by adding other ingredients like pickles, diced bell peppers, or even some plant-based bacon bits for extra flavor. Feel free to experiment and make it your own!