Vegan Potato Salad

This is the creamiest vegan potato salad you’ve ever tried, packed with rich flavours and textures. It’s the perfect summer side dish, ideal for picnics, barbecues and cookouts. No one would ever suspect it’s vegan.

Course Side Dish

Cuisine Western

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Ingredients

4 potatoes cooked peeled and diced into smallish cubes
½ medium red onion chopped
¼ cup pickles diced
1 clove garlic minced
½ cup vegan mayonnaise more or less as desired
1 tablespoon apple cider vinegar
2 teaspoons mustard
¼ cup nutritional yeast
¼ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon paprika more for garnish

Instructions

Drop whole, unpeeled potatoes into a large pot of salted water, bring it to a boil and cook for 20 to 25 minutes, until they are just cooked through. You can check doneness by piercing the potatoes with a fork or the tip of a knife. If there is little to no resistance, they're cooked. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
As soon as you can handle them, peel the potatoes, cut them into 1 inch cubes and place in a medium serving bowl. Let them cool in the fridge.
Put the cooled potatoes, onion, pickles and garlic in a large bowl. Add the mayo, vinegar, mustard, nutritional yeast, salt pepper and paprika. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.
Sprinkle with a dash of paprika before serving if desired.

Nutrition