Best Vegan Potato Salad
This Vegan Potato Salad recipe is a classic made with rainbow baby potatoes, fresh herbs, chopped dill pickles and vegan mayo - it's truly addictive!
Servings: 4
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!