Vegan Potato Salad
This vegan potato salad is such an easy, fresh and fun dish to make for a summer BBQ! From the mixture of textures, bold flavour and vibrant colour, everyone will love this dish.
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
13
Serves: 6
Ingredients
- 1.5 lb1.5 lb1.5 lb Potatoes, Fingerling, cut into halves lengthwise, then cut into 3
- 2 whole2 whole2 whole Celery, 2 stalks of celery, finely chopped
- 3 whole3 whole3 whole Pickles, 3 mini pickles. or 1 large pickle, diced
- 0.333 cup0.333 cup0.333 cup Red Onion, diced
- 2 Tbsp2 Tbsp2 Tbsp Vegan Mayo - Primal Kitchen
- 1 Tbsp1 Tbsp1 Tbsp Yellow Mustard, or Dijon Mustard
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Dill Pickle Juice, use the brine from the pickle jar!
- 2 Tbsp2 Tbsp2 Tbsp Dill, Dried, (use dried or fresh)
- 1 Tbsp1 Tbsp1 Tbsp Organic Garden Ranch Seasoning Mix - Primal Palate
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 1 tsp1 tsp1 tsp Paprika, to top
For the Dressing
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse and drain your fingerling potatoes and dry them well.
- Cut into halves lengthwise, then cut into 3-4 smaller pieces or the size of your liking.
- Bring a pot of salted water to a boil, then boil potatoes for 10 minutes or just until fork tender. Drain and set aside to cool completely.
- Make your potato salad dressing in a small bowl by whisking together vegan mayo, mustard, olive oil, pickle juice, dried dill, Primal Palate Garden Ranch seasoning, and salt and pepper.
- Once potatoes have completely cooled, toss into a bowl and add diced celery, diced pickles, and diced red onion. Top with the dressing and mix until well incorporated. Add some paprika to top before serving.
Notes
How to store: Place in an airtight container and store in the fridge for 5-6 days.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 245 |
| Fat: | 7 g |
| Carbohydrates: | 43 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 350 mg |
| Fiber: | 4 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Vegan Potato Salad”
Leave a Reply
You must be logged in to post a comment.
Looks insane!!