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Creamy Vegan Potato Salad

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A rich and tangy plant-based twist on classic potato salad, made creamy with vegan mayo and brightened with fresh herbs.

Ingredients

Scale
  • 2 pounds baby potatoes (or small Yukon Gold), quartered
  • ½ cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • ¼ cup finely diced red onion
  • 1 celery stalk, finely diced
  • 1 tablespoon capers (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place potatoes in a large pot and cover with cold water; season water with a pinch of salt. Bring to a boil over high heat.
  2. Reduce heat and simmer until potatoes are fork-tender, about 15–20 minutes.
  3. Drain potatoes and let cool for 5 minutes.
  4. Meanwhile, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, dill, chives, salt, and pepper in a large bowl.
  5. Add red onion, celery, and capers to the dressing; stir to combine.
  6. Gently toss warm potatoes with the dressing until evenly coated.
  7. Cover and refrigerate for at least 1 hour to allow flavors to meld; serve chilled or at room temperature.

Notes

  • Use baby potatoes for a creamy texture; Yukon Golds also work well.
  • For extra tang, stir in 1–2 tablespoons pickle relish.
  • Make ahead up to 24 hours for deeper flavor.
  • Adjust vinegar and mustard to taste.
  • Garnish with extra fresh herbs or paprika before serving.

Nutrition

Keywords: creamy vegan potato salad, vegan potato salad, potato side dish, picnic salad

Find it online: https://yumrecipesnow.com/creamy-vegan-potato-salad/