This vegan potato salad recipe offers a delightful blend of creamy textures and tangy flavors. Tender diced potatoes are enveloped in a luscious dressing made with vegan mayonnaise, Dijon mustard, and apple cider vinegar. The addition of crunchy red onions, celery, and tangy dill pickles provides a burst of freshness and depth of flavor. Seasoned to perfection with salt and pepper, this dish is a crowd-pleaser that's perfect for picnics, potlucks, or as a side dish for any meal. With its vibrant colors and irresistible taste, this vegan potato salad is sure to become a favorite in your recipe repertoire.
Ingredients:
- 2 pounds potatoes (red or Yukon gold), diced into bite-sized pieces
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped dill pickles
- Salt and pepper to taste
- Optional: chopped fresh parsley or chives for garnish
Instructions:
1. Boil the diced potatoes in a pot of salted water until tender, about 10-15 minutes. Drain and let cool slightly.
2. In a large bowl, mix together the vegan mayonnaise, Dijon mustard, and apple cider vinegar to make the dressing.
3. Add the cooled potatoes, chopped red onion, celery, and dill pickles to the bowl with the dressing. Gently toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
6. Garnish with chopped fresh parsley or chives before serving, if desired.
