Nickel Allergy Friendly Vegan Potato Salad

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Nickel Allergy Friendly Vegan Potato Salad

About Fig

Fig 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 chunks
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!