Southern-Style Vegan Potato Salad Recipe
This Southern-Style Vegan Potato Salad is a healthy gluten-free plant-based picnic and barbecue side dish favorite! Featuring vegan mayonnaise, dijon mustard, apple cider vinegar, and fresh dill, it’s an easy yet flavorful staple dish for your summer parties.
- 4 pounds waxy potatoes, new potatoes or red potatoes
- 1-½ teaspoon salt, divided
- 3 celery stalks, thinly sliced
- 2 carrot sticks, diced
- 2 green onions, sliced thin (whites and greens)
- 2 cups vegan mayonnaise
- ¼ cup dijon mustard
- 2 tablespoons apple cider vinegar
- 1 bunch fresh dill, finely chopped
- Pinch black pepper
Boil, cool, and cut potatoes: Bring a large pot of water and 1 teaspoon of salt to a rolling boil. Boil potatoes until soft and a knife can easily poke through, but not overcooked and water logged (about 20 minutes). Remove from heat, drain water, and allow potatoes to cool (30 minutes). Once cool, cut potatoes into bite-size quarters.
Combine potato salad ingredients: In a large bowl, add cut potatoes, sliced celery, diced carrots, sliced green onions, vegan mayonnaise, dijon mustard, apple cider vinegar, chopped dill, the remaining salt and a pinch of black pepper. Toss to coat thoroughly mix until all ingredients are covered in mayonnaise and are evenly distributed in salad (however, don’t overmix if the potatoes are soft and mushy).
To serve: Potato salad can be served immediately, but for best results refrigerate for a minimum of 30-60 minutes to chill salad and let the ingredients release their flavors.
- Recipe and ingredient notes: The best potatoes for potato salad are waxy varieties like small white or red potatoes, new potatoes, or fingerlings. Both dijon and yellow mustard will work in this recipe, but we recommend choosing dijon as the mustard seeds provide a nice flavor paired with dill.
- Tools needed: large saucepan, knife, cutting board, large mixing bowl, large serving bowl
- Prep Ahead: This potato salad can be made up to two days ahead of time and in fact will have a better flavor if prepared at least 30-60 minutes before serving, which makes it a perfect party food.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to three days. We do not recommend freezing and thawing this potato salad.
- Nutrition notes: This potato salad is a more indulgent recipe because of the oil-based vegan mayonnaise, however it also is high in fiber, gluten-free, and is a healthier alternative to traditional mayo-based non-vegan potato salad.
Serving: 1serving, Calories: 548kcal, Carbohydrates: 46g, Protein: 5g, Fat: 37g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 870mg, Potassium: 1030mg, Fiber: 6g, Sugar: 3g, Vitamin A: 2604IU, Vitamin C: 46mg, Calcium: 40mg, Iron: 2mg