Classic Vegan Potato Salad
Classic vegan potato salad is creamy, flavorful, and always a crowd pleaser. Wow everyone at your next summer event with this party favorite recipe!
Servings: 8 servings
Ingredients
- 2 ½ lbs russet potatoes about 5-6 potatoes
- 1 6-ounce can black olives drained and cut in half
- ½ cup onion finely chopped
- ¾ cup celery finely chopped (about 2-3 stalks)
- 1 ½ cups vegan mayo see note
- ½ teaspoon Himalayan pink salt
- ⅓ teaspoon paprika
- ¼ teaspoon celery seed
- Salt and pepper to taste
Instructions
- Prep the potatoes: Wash the outside of the potatoes to remove any dirt. Chop each potato in half leaving the skins on. Leave smaller potatoes whole. Add the potatoes to a large stock pot and pour in enough water to cover them. Bring to a boil then add 1-2 teaspoons of salt to the boiling pot. Boil the potatoes until they are fork-tender, about 8-10 minutes. Remove them from the water as they are done and set aside until fully cooled.
- Once the potatoes have cooled, pinch the skin between you fingers to easily remove it. If you’re using Yukon gold or red potatoes you can leave the skins on.
- Chop the potatoes into bite-sized pieces and add them to a large mixing bowl.
- Toss the potatoes with ⅓-1/2 teaspoon salt.
- Add the remaining ingredients to the bowl and mix until everything is well combined.
- Taste and add more salt and pepper if needed. (I’ll usually add an additional ¼-1/2 teaspoon salt)
- Chill the potato salad for at least an hour.
- Top with paprika before serving.
Notes
- Homemade Mayo: I suggest using my homemade mayo recipe for full flavor. You will need about a batch and a half, but you can always make a double batch. I always double it and use it on my BLT sandwiches.
- Store-bought Mayo: If you're using your favorite store-bought brand vegan mayo I suggest adding at least ⅓ teaspoon onion powder and garlic powder to the salad for more flavor.
- The potatoes can be made ahead of time and stored in the refrigerator. When you're ready to make the potato salad, simply peel and chop them.
- For best taste make this vegan potato salad the night before. The salad will have plenty of time for the flavors to come together. The next day, give it a final mix and top it with a sprinkle of paprika prior to serving.
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 32g | Protein: 4g | Sodium: 74mg | Fiber: 4g | Sugar: 3g