A traditional potato salad without the dairy. This picnic staple is easy to make and perfect for parties in the summer!
Simple Vegan Potato Salad
My husband knows I love a good garage sale, so he was excited to tell me all about a big one that we had early access to! He was telling me all of the things they are selling, including fishing equipment.
Hearing this, our son (who was 6 at the time) jumps on my husband’s bandwagon and says, “Yeah, Mom, I really need a new fishing pole. The one I have doesn’t catch any fish!” We laughed so hard. We are still laughing about it! HA! Do your kids say the darnedest things, too?!
Growing up we loved going on picnics, either as a family or with our our church. I can’t think of one good reason to be inside during the summer months, unless you are sleeping. So the more picnics, the better! We like to spend the whole afternoon outside lounging, playing, walking, relaxing, fishing, and just enjoying the fresh air!
Kids… I just love them! Plan to have fun outside together as a family this summer! Make sure you pack their favorite ball, your favorite flip-flops, and everyone’s soon to be favorite Vegan Potato Salad! While you are at it, you could also bring along some Easy Vegetable Pizza Wraps, No Bake Nutella S’mores Granola Bars, and Peanut Butter Rice Krispies Treats!
What You’ll Need:
- 3 lbs Baby Red Potatoes, with Skins
- 1/2 cup Celery, Diced
- 1 tbsp Onion, Finely Chopped
- 1 tbsp Radish Peelings, Finely Chopped
- 1 1/2 cups Vegan Mayo
- 1 tsp Onion Powder
- 1/2 tsp Dill Weed
- 1/8 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Lemon Juice
- Paprika, Optional
How to Make Vegan Potato Salad
- Cook 3 pounds of baby red potatoes, with the skins left on, until tender. Drain and dice once cool.
- Combine diced potatoes, 1/2 cup diced celery, 1 tbsp finely chopped onion, and 1 tbsp finely chopped radish peelings in a large bowl.
- In a separate bowl, combine 1 1/2 cups vegan mayo, 1 tsp onion powder, 1/2 tsp dill weed, 1/8 tsp garlic powder, 1 tsp salt, and 1 tsp lemon juice to make the dressing.
- Pour dressing over the potatoes and mix until well combined.
- Sprinkle with paprika if desired.
Recipe Notes:
- Tender Potatoes – Baby red potatoes are tender after about 15 minutes of boiling. The time may vary, so check your potatoes by sticking a fork into one of the potatoes. When it goes in easily, the potatoes are done. Remove from the stove and drain immediately. You don’t want the potatoes too soft, they will fall apart and won’t keep their form.
- Measuring Potatoes – Use just a little over half of a 5 pound bag of baby red potatoes.
- Double Recipe – You can easily double this recipe to feed a crowd!
More Side Dishes:
- Strawberry Fluff
- Best Rice Pudding
- Beer Dip
- Easy Green Beans
- Oven Baked Sweet Potato Fries
- Easy Garlic Knots
What to Serve with Potato Salad:
Easy Vegan Potato Salad
Vegan Potato Salad, a traditional potato salad without the dairy. This picnic staple is easy to make and perfect for parties in the summer!
Ingredients
- 3 lbs Baby Red Potatoes, with Skins
- 1/2 cup Celery, Diced
- 1 tbsp Onion, Finely Chopped
- 1 tbsp Radish Peelings, Finely Chopped
- 1 1/2 cups Vegan Mayo
- 1 tsp Onion Powder
- 1/2 tsp Dill Weed
- 1/8 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Lemon Juice
- Paprika, Optional
Instructions
- Cook baby red potatoes, with the skins left on, until tender. Drain and dice once cool.
- Combine diced potatoes and celery & chopped onion and radish peelings in a large bowl.
- In a separate bowl, combine mayo, onion powder, dill weed, garlic powder, salt, and lemon juice to make the dressing.
- Pour dressing over the potatoes and mix until well combined.
- Sprinkle with paprika if desired.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 275Total Fat: 15gSaturated Fat: 2.2gCholesterol: 11mgSodium: 479mgCarbohydrates: 33.7gFiber: 2.6gSugar: 4.5gProtein: 3.2g
