This recipe is perfect to make for parties or potlucks because the only thing that really makes it specifically vegan is the plant-based mayo. So, if you’re typically non-vegan & going shopping to make this potato salad, just grab plant-based mayo instead of the regular stuff and boom!— your vegan friends and family will be so grateful!
This is also a really awesome recipe because it’s ready-to-eat within twenty minutes, so if you’re running late, no problem!
However, if you’re making this potato salad for yourself or your family, even better, because you can make this in bulk and it’ll stay ready-to-eat in the fridge for the whole work week.
Totally delicious, & I’ve got the recipe for ya.
Super Easy Vegan Potato Salad
Prep for 20 minutes
Ready in 20 minutes
Serves 4-6 people, or 10+ people if doubled.
It’s Vegan! ✌🏻
- Red or Russet Potatoes (5-6, Large)
- Celery (One Bunch)
- Green Onions (One Bunch)
- Purple Onion (One, Large)
- Jalapeño (1-2)
- Dill Pickles
- Plant-Based Mayo
- Dijon Mustard
- Lemon Juice
- Balsamic Vinegar
- Black Pepper
- Garlic Powder
- Lemon Pepper
- Mrs. Dash Original Seasoning (Optional)
- Begin by placing a large pot of water onto high heat, and allow it to come to a boil.
- While your water is heating up, large dice your potatoes into the size of chunk you’d like; though I recommend cubes that are about an inch or larger on all sides.
- Once your water is boiling, place all of your diced potatoes into the pot with just a little salt, and allow them to cook for 8-10 minutes, or until tender.
- When your potatoes are ready, strain them through a metal or heat-resistant colander & then place them into your fridge without covering them in order to let them cool.
Remember: cooling prepared food down too quickly can be dangerous, so make sure that the potatoes cool gradually, and are not set aside to cool while covered.
- Chop up the rest of your veggies (jalapeño, green onion, celery and purple onion) into thick chunks.
- Place your veggies into a mixing bowl and evenly coat with a light layer of balsamic vinegar, black pepper and lemon juice. Stir lightly, and place in the freezer.
- Also, if your potatoes have cooled down enough to be cool to the touch, move them into the freezer as well.
- While all of your veggies are cooling down quickly in the freezer, mix up the potato salad dressing in a small bowl.
- You can make this by starting with a base of about a cup of refrigerated plant-based mayo. Personally, I use the always-classic Follow Your Heart Vegenaise, which is delicious. Whatever mayo you’d like, use that. Now add in two tablespoons (2 tbsp.) of Dijon Mustard, a splash of pickle juice (really- just straight out of a jar of pickles, if you got it), a squirt or two of Lemon Juice, and then Salt, Black Pepper, Paprika, Garlic Powder, and Lemon Pepper, to taste. Also, add in a few dashes (pun intended) of Mrs. Dash Original Seasoning, if you have it.
- Now, in a large serving bowl, combine all of your elements together- potatoes, diced veggies, and the mayo mix.
- Lightly stir everything together with a flat mixing spatula, and then top it off with a little extra black pepper and paprika, and salt if you need it.
- Everything is already cold, so it’s ready to eat right away! Or throw it in the fridge, and it’s ready whenever.
- Have a bowl for yourself, and then share the joy!
Thanks for reading,
~ Chef G.