Vegan Potato Salad
Prep time
Cook time
Total time
This classic creamy potato salad is the perfect side at a barbecue to compliment your favorite plant-based burgers and the summer sun.
Recipe type: Side
Cuisine: American
Serves: 4 servings
  1. Boil potatoes and allow them to cool. Cut in half.
  2. In a medium mixing bowl whisk together vegan mayo, apple cider vinegar, mustard, pickle juice and season with salt and pepper.
  3. Add red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat.
  4. Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley and green onion if desired.
NOTES: To boil the potatoes for the potato salad recipe, you’ll need to place the potatoes in a pot and cover them with water (the water should go about an inch above the potatoes). Salt the water generously and bring to a boil. Once boiling, reduce the heat so the water is just simmering and continue cooking for 10 to 15 minutes. After the 10-minute mark, prick the potatoes gently with a fork every minute or so to be sure you’re not overcooking them. Once cooked, drain the potatoes and immediately transfer to a large bowl. Cover the bowl with plastic wrap, but leave an edge open to allow heat to escape. Pop the boiled potatoes into the fridge to chill while you make the rest of the creamy potato salad.
Recipe by The Edgy Veg at