Anti Inflammatory Vegan Potato Salad

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Creamy, tangy, and packed with texture, this potato salad leans on tender Yukon Golds, crisp celery, sharp red onion, and a generous handful of fresh dill for brightness in every forkful. The dressing comes together from a smooth vegan mayonnaise base whisked with yellow mustard, apple cider vinegar, garlic powder, salt, and black pepper — simple pantry staples that build real flavor without any fuss. A splash of vinegar tossed with the warm potatoes before they cool locks in tang and keeps every bite from turning mushy or bland. Chilling the salad for at least an hour lets the dressing soak into the potatoes so the flavors meld into something rich and satisfying. Finished with a scattering of fresh chives, it's the kind of picnic-ready side that fits easily into an anti-inflammatory way of eating, built from real vegetables, herbs, and a plant-based dressing rather than anything heavy or processed. It's a great make-ahead option whenever you want a comforting, crowd-pleasing dish that still keeps things clean and simple.

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Ingredients

6 servings

2 lbs yukon gold potatoes, cut into ¾-inch chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 tbsp kosher salt, for the cooking water
1 tbsp apple cider vinegar
3 stalks celery, thinly sliced
⅓ cup red onion, finely diced
3 tbsp fresh dill, chopped

For the dressing

¾ cup vegan mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.7 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the potato chunks in a large pot and cover with cold water by 1 inch. Add the 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, 12–15 minutes. Drain through a colander.
2
Transfer the drained potatoes to a large mixing bowl and drizzle with 1 tbsp apple cider vinegar. Toss gently and let cool until no longer steaming, about 15 minutes.

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