Easy-Peasy Vegan Potato Salad
This is not a healthy, plant-based version of a potato salad. This is how you make a really great potato salad and win the salad game on the Christmas table. A rich, comforting salad that will complement so well with everything else on the party table. The secret is made with red-skinned potatoes, dijon mustard, and dashes of smoked paprika. Almost like deviled eggs without the eggs.
Servings 5 people
Equipment
- Mixing bowl
- Spatula & whisk
- Boiling pot
- colander
Ingredients
- 1½ lbs red-skinned potatoes chopped into bite sized pieces
- 2 sticks celery chopped into tiny pieces
- 2-3 red radishes finely sliced (see notes)
- ⅓ cup (77g) vegan mayonnaise I use reduced fat
- 3 tbsp dijon mustard
- 1½ tbsp agave or brown sugar
- 2 tsp sweet relish or sweet pickles
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika recommended for a smokey flavor to balance out the sweet and tanginess.
- ½ tsp kosher salt (plus 2 tbsp salt for boiling potatoes)
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- ½ tbsp fresh dill or dried
- 2 stems green onions chopped
Instructions
- In a small pot, bring about 8 cups (64 fl oz.) to boil with 2 tbsp of salt. Bring chopped potatoes to a boil for 10-14 minutes or until potatoes are nice and tender. You will know your potatoes are perfectly cooked if it is still holds its form while you pierce a fork through to test its tenderness.
- While the potatoes are boiling, chop radishes and celery by hand or on a food processor. Set aside.
- Prepare the salad dressing. In a medium sized mixing bowl, stir in the mayonnaise, dijon mustard, agave, relish, and seasonings. Whisk until ingredients are well combined.
- Drain potatoes and allow for it to cool down for about 5-10 minutes.
- Combine all ingredients such as the potatoes, celery, and radishes in with the salad dressing. Mix until potatoes are fully coated.
- Add in the fresh dill and chopped green onions. Fold into potato mixture until well combined.
- Allow the potatoes to chill for at least an hour or overnight (see notes) before serving.
Notes
- Fresh radishes tend to oxidize (turn brown) when cut open. To prevent this from happening, slice the radishes when you are ready to serve the potato salad OR if you will serve immediately after chilling.
- Make in advance! Potato salad is best served chill and all the flavors have soaked in. You can store in the fridge overnight for the next day or make at least an hour in advance.