Vegan Potato Salad

overhead shot of potato salad on cutting board with lemon and dill

5 from 78 votes

A tasty vegan potato salad with a hint of lemon, fresh dill and Dijon mustard. Takes about 30 minutes to prepare and contains only 225 calories per serving.

Prep Time10

Cook Time12

Potato Cooling Time1

Total Time1 22

Course: Salads, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 225kcal

Author: Deborah

Ingredients

3 extra-large potatoes
1/2 cup vegan mayonnaise I use Vegenaise
1/2 cup red onion finely diced
2 stalks celery finely diced
1/2 medium orange bell pepper finely diced
3 tbsp sweet pickle relish
1/2 tsp smoked paprika
1 tbsp fresh dill chopped
2 tbsp lemon juice fresh is best
1 tbsp Dijon Mustard
1 tsp ground cumin
2 large garlic cloves minced
1 tsp sea salt
1 tsp black pepper

Instructions

Peel the potatoes and slice them in halves or quarters. Place in a large pot of boiling water and boil until fork-tender, about 10-12 minutes.
Drain the potatoes and set aside to completely cool. For faster results, you may cool them in the refrigerator for 20-30 minutes.
Add chopped celery, onion, bell pepper and minced garlic to a large bowl.
Once the potatoes are cool, chop them into 1/2 to 3/4 inch cubes. Toss in the bowl with the veggies and garlic.
Add vegan mayo, sweet relish, fresh dill, lemon juice, Dijon mustard, cumin, paprika, sea salt and pepper.
Mix thoroughly until everything is coated with mayo.
For best results, chill for an hour in the fridge prior to serving.
When ready to serve, remove from fridge. Garnish with a fine layer of smoked paprika, lemon slices and more fresh dill. Serve immediately

Video

Notes

Please note: nutrition information is an estimate.
To make this recipe quicker, cool the potatoes after draining them in your refrigerator. This cuts about 30 minutes off your time.
Store vegan potato salad in an airtight container in your refrigerator for up to 4 days.
You can freeze this recipe in an airtight container in your freezer for up to 3 months. When thawing, it's best to thaw in the refrigerator overnight instead of thawing at room temperature, which may turn your potato salad into mush.

Nutrition