This classic Vegan Potato Salad recipe uses minimal ingredients, a flavorful creamy mayo-based dressing, and is so easy to make. It’s one of my old favorites and perfect for making ahead!
Potatoes: Place potatoes in a large pot, cover potatoes with 1 1/2 inch of water, add generous pinch of salt. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Pinch the potato skin with your thumb and forefinger, skin should come off with ease. Cut the potatoes into 1/2 inch cubes.
Prep veggies: While potatoes are cooking and/or cooling, prepare the green onion, and celery.
Dressing: In a small bowl, combine the mayo, mustard, ground celery seed, salt and pepper, and mix well. If dressing is too thick, add a tad more water or lemon juice. Alternately, if dressing is too thin, add more mayo. If using store bought mayo, I like to add 2 tablespoons of water to thin, as store bought may is very thick.
Assemble: In a large bowl (or pot you cooked the potatoes in) place the potatoes, onion and optional celery. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.
Serve as is, or store in the refrigerator for an hour or so before serving. Garnish with paprika, chives, parsley, dill or even radishes.
Store leftovers in and airtight container in the refrigerator for up to 5 days.
If using baby potatoes, cooking time will be slightly shorter and there is no need to peel them. If you do use baby potatoes, after they’ve cooked and cooled, slice in half or quarter them.
You can make this the night before, but keep in mind that the dressing tends to be absorbed as the potato salad sits in the fridge, so if you want it really creamy, you can reserve a small portion of the dressing to stir in just before serving.
For color and texture, try adding any 1 or combo of the following: celery, red onion, cucumber, colored bell pepper, olives, pickles, relish, radish, or carrots. Dice them and use up to 1/2 cup each. If using relish, start with 1/4 cup.
Fresh herbs are delicious in potato salad! Try adding a a few tablespoon of chopped dill, chives, basil or parsley.
Try substituting Dijon or whole grain mustard for the yellow mustard for a different flavor profile.