Vegan Picnic Potato Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tbsp kosher salt, for the cooking water
- 1 tbsp apple cider vinegar
- 3 stalks celery, thinly sliced
- ⅓ cup red onion, finely diced
- ¼ cup dill pickles, finely chopped
- 2 tbsp fresh dill, chopped
For the dressing
- ⅔ cup vegan mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 12–15 minutes. Do not overcook — they should offer slight resistance at the center.
- 2
Drain the potatoes in a colander, then transfer them to a large mixing bowl. Drizzle 1 tbsp apple cider vinegar over the hot potatoes and toss gently to coat. Spread them out slightly and let cool for 15 minutes, until no longer steaming.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!