ramyaramesh3007This Vegan Potato Salad recipe is a classic made with rainbow baby potatoes, fresh herbs, chopped dill pickles and vegan mayo – it’s truly addictive!
This recipe is one of my favourites because it’s easy, definitely tastes like a traditional potato salad and is super creamy, herby and tangy. Making this salad fresh makes it all the better too because it’s absolutely addictive and refreshing.
I also made this using multi-coloured baby potatoes which made it look extra cute. And without peeling the potatoes, this also instantly becomes a no waste recipe. Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs – still tastes superb!
Tips to Make the Best Potato Salad
Boiling Time for Potatoes
Take note of the boiling time for potatoes – we don’t want to undercook or overcook it! I just add some water to pot, placed it on heat, added some salt and vinegar before tossing in the baby potatoes. Bring the water to a boil, then simmer on low for about 10 to 12 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
Slice and Garnish Right
Mix your dressing ingredients in a bowl. Slice your baby potatoes into half and toss them in. Don’t forget to garnish with fresh herbs! I used chopped chives and fresh dill.
This recipe is also gluten free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free as well!
Best Vegan Potato Salad
Ingredients
- 600 g baby potatoes (3 cups)
- 1 tsp salt
- 1/2 tbsp vinegar
- 4-5 tbsp vegan mayonnaise
- 1/2 tbsp dijon mustard
- 1/2 n tbsp apple cider vinegar
- 3 tbsp diced pickles
- 3 stalks celery
- 1/2 tsp salt (or you can use celery salt)
- 3 tbsp chives
- 6 stalks fresh dill
- 1/8 tsp smoked paprika
Instructions
- Add some water to a boiling pot, place it on heat, and add some salt and vinegar. Wash potatoes thoroughly.
- Toss in the baby potatoes. Bring the water to a boil, then simmer on low for about 10 to 12 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
- Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
- Give them a good mix. Slice baby potatoes into half.
- Add potatoes into the sauce mixture and toss evenly. Garnish with chives, fill and smoked paprika. Serve!