The Best Vegan Potato Salad Recipe
Prep time
Total time
Whenever I make my potato salad I never measure, so I am giving you my best estimates of what I use and you can feel free to increase or decrease anything to your liking
The relish is purely optional too but I like the sweetness it adds
Before I was vegan I would add hard boiled eggs to my potato salad, so now I just use Kala Namak instead for that slightly "egg-y taste"
The relish is purely optional too but I like the sweetness it adds
Before I was vegan I would add hard boiled eggs to my potato salad, so now I just use Kala Namak instead for that slightly "egg-y taste"
Serves: 6 cups
Ingredients
- Yukon Gold Potatoes 2½ lbs
- Vegan Mayo ¾ cup
- Celery Ribs 1 large minced
- Bell Pepper (pick your color, red, green, orange or yellow) ½ large minced
- Sweet White Onion or Red Onion ½ medium minced
- Scallions 1 stalk minced
- Sweet Relish ¼ cup
- Apple Cider Vinegar 2 teaspoons
- Fresh Parsley 3 Tbalespoons
- Kala Namak 1½ teaspoon
- Fresh Ground Pepper ½ teaspoon
- Celery Seed 1 teaspoon
- Garlic Powder ¾ teaspoon
- Smoked Paprika ½ teaspoon
Instructions
- Dice the potatoes to ½" cubes and bring to a boil, cook until fork tender
- Drain and cool slightly (about 5 minutes) then add all the other ingredients while the potatoes are still slightly hot
- Mix well adjust to taste with extra seasonings if needed
- Transfer to a serving bowl or storage container and cool in the refrigerator before covering
- Serve cold but I can never wait that long!
Notes
Store for up to 1 week in the refrigerator, covered
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/the-best-vegan-potato-salad-recipe/