Eggless Potato Salad
Classic potato salad is one of those dishes that seems simple until you realize most versions are built on a base of egg-laden mayonnaise — which makes them a no-go for anyone avoiding eggs. This version swaps in vegan mayonnaise and keeps everything else beautifully straightforward, so you get all the creamy, tangy satisfaction without any compromise. The dressing comes together with yellow mustard, a touch of sugar, apple cider vinegar, and black pepper, hitting that perfect balance of savory and bright. Drizzling the vinegar over the hot potatoes before they cool is a smart move that lets the Yukon Golds soak up flavor from the inside out. Thinly sliced celery and finely diced red onion add crunch and a little sharpness, while fresh dill (if you use it) takes the whole thing somewhere herbaceous and fresh. After an hour in the fridge, the flavors meld into something that tastes like it's been in the family recipe box for decades. Serves 6, which makes it ideal for a cookout spread, a weekday lunch prep, or honestly just eating straight from the bowl.
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tbsp kosher salt, for the cooking water
- 3 stalks celery, thinly sliced
- ½ cup red onion, finely diced
- 3 tbsp fresh dill, chopped (optional)
For the dressing
- 1 tbsp apple cider vinegar
- ⅔ cup vegan mayonnaise
- 1 tbsp yellow mustard
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
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 for 12–15 minutes, until the potatoes are just tender when pierced with a fork but not falling apart.
- 2
Drain the potatoes through a colander and spread them out in a single layer on a sheet pan or return them to the empty pot. Drizzle the apple cider vinegar over the hot potatoes and toss gently to coat, then let them cool for 15 minutes.
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