I have made this vegan potato salad recipe many times, and it always receives a warm reception wherever I take it. No one can tell that it’s a vegan dish. I feel that the Vegenaise holds up better to sitting out all day than regular mayo, making it a great dish for potlucks, cookouts or picnics. It’s crazy-easy to make, and uses inexpensive ingredients.
10-12 medium size potatoes (red, yellow or both), cut into 1” cubes
2-3 tbsp Vegenaise or other vegan mayo
1 tbsp good quality whole grain mustard
½ red onion, diced small OR 1/4 cup fresh chives, chopped
1 large celery stalk, diced small
1/2 tsp dried or fresh dill
Salt, pepper and cayenne, to taste
Paprika, for garnish
Cook the potatoes in boiling water for 10 minutes, or until just done.
Drain and cool in an ice bath or with cold water
Cool in fridge for at least an hour to chill all the way through
Dice the onion and celery while the potatoes are chilling
Take the chilled potatoes and mix them with all the other listed ingredients. Taste when done and adjust seasonings as needed
Put in a nice bowl and top with a sprinkle of paprika
Serve cold or at room temperature. Keeps for five days in the fridge
Pick the right potatoes – you need waxy ones, so go for Yukon Gold or red potatoes, not Russet. Waxy potatoes don’t fall apart like drier varieties
Don’t overcook your potatoes – the potato should be tender enough for a fork to pierce easily but still somewhat firm, not mushy. Conversely, don’t under-cook your potatoes; they will detract from the flavor and texture of the salad.
Don’t overdress the salad. The potatoes should have a light, even coating. If the salad is too dry, add a bit more dressing. If the flavor is a too dull, add more seasoning.
Only keep leftovers in the fridge for a day or two if the salad has sat out all day. This is good practice for all dishes.