Vegan Potato Salad
Potato salad is one of those crowd-pleasing classics that can feel off-limits once you start reading labels — most store-bought versions and traditional recipes lean heavily on eggs and dairy-laden mayo. This one skips all of that without sacrificing any of the creamy, tangy satisfaction you expect from a great potato salad. Yukon Golds are the real star here: their naturally buttery texture holds up beautifully after boiling, and a quick splash of apple cider vinegar while they're still warm helps them soak up flavor before the dressing even goes on. That dressing — built from vegan mayonnaise, yellow mustard, a touch of sugar, and garlic powder — comes together in minutes and coats every chunk in something rich and just a little zippy. Thinly sliced celery adds crunch, red onion brings a little bite, and fresh dill ties it all together with an herby brightness that makes this feel genuinely special. A full hour in the fridge lets everything meld into something that tastes like it's been in someone's family recipe box for decades. It serves six, making it the perfect dish to bring to a cookout or potluck where you want something everyone can dig into.
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch chunks
- 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.
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