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Creamy vegan potato salad in a serving bowl, garnished with fresh dill and chives.

Tangy Vegan Potato Salad with a Smoky Twist

A creamy and satisfying Vegan Potato Salad with a tangy, smoky flavor. Perfect for gatherings or a simple side.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Side Dish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 pounds potatoes (any kind, I used Yukon gold) (cut into 1 inch pieces)
  • 1 cup vegan mayonnaise ((see notes for subs))
  • 2 dill pickles (chopped (about 1/2 cup))
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill (finely chopped (or 1 teaspoon dried dill))
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 stalks celery (chopped)
  • 1/2 of a red onion (chopped (about 1/2 cup))
  • smoked or sweet paprika (for garnish (optional))

Equipment

  • Large pot
  • Large bowl
  • Colander
  • Whisk
  • Spoon or spatula

Method
 

Phase 1: Cooking the Potatoes to Perfection
  1. Add your cut Yukon Gold potatoes (or your chosen variety) to a large pot. Cover them generously with cold water. Bring the water to a rolling boil over medium-high heat.
  2. Once boiling, reduce the heat slightly and continue to cook the potatoes for about 5-10 minutes. You're looking for them to be fork tender but not mushy. Check them every few minutes by piercing with a fork; it should slide in easily with just a little resistance. Avoid overcooking, as this can lead to a watery, mushy salad.
  3. Carefully drain the cooked potatoes in a colander. For faster cooling and to halt the cooking process, I recommend rinsing them briefly with cool water. Allow them to cool completely before proceeding; warm potatoes will absorb too much dressing and can make the salad soggy.
Phase 2: Crafting the Creamy Dressing
  1. While the potatoes cool, grab a large bowl. In it, combine the vegan mayonnaise, chopped dill pickles, apple cider vinegar, Dijon mustard, celery seed, fresh (or dried) dill, salt, and black pepper.
  2. Whisk all the dressing ingredients together until they are thoroughly combined and smooth. The dressing should smell wonderfully tangy and herbaceous. Taste it and adjust the seasoning if needed – a little extra salt or pepper can make a big difference.
Phase 3: Combining and Serving
  1. Once your potatoes are completely cool, add them to the large bowl with the dressing. Also add the chopped celery and red onion.
  2. Using a large spoon or spatula, gently toss all the ingredients together until the potatoes and vegetables are evenly coated in the creamy dressing. Be careful not to mash the potatoes; you want to preserve their texture.
  3. For a final flourish, sprinkle with a dash of smoked or sweet paprika for garnish (optional) before serving. This Vegan Potato Salad is delicious served fresh, or you can cover it and store it in the fridge for 3-4 days to allow the flavors to deepen even further.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 4mg

Notes

This Vegan Potato Salad is a creamy, tangy, and subtly smoky dish that is perfect for gatherings, BBQs, or potlucks. It is easy to make and can be stored in the fridge for 3-4 days. The flavors deepen and improve after a day or so in the refrigerator, making it an excellent choice for meal prep or bringing to a gathering. It is not recommended to freeze this salad as the texture of the potatoes and the mayonnaise-based dressing will not hold up well to freezing and thawing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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