Vegan Potato Salad Recipe
This gluten free vegan potato salad recipe will please all palates!
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Servings: 12 -15 servings
Equipment
Ingredients
- 4-5 pounds potatoes gold or russet or large red
- 2 cups vegan mayonnaise
- 1 1/4 cups sweet zucchini or pickle relish
- 1/3 cup diced scallions optional
- 3 Tablespoons yellow mustard
- 1 Tablespoon apple cider vinegar
- 1 teaspoon celery salt optional
- 1 teaspoon celery seeds
- 3/4 teaspoon paprika
- fresh parsley for garnish
- salt and pepper to taste
Instructions
- Wash potatoes then quarter them or cut larger potatoes into cubes (refer to pictures for size; they should be around 1/2 inch-1 inch).
- Place in a large pot and cover with water at least one inch above the potatoes. Add a pinch or two of salt, cover and bring to a boil. Cook potatoes until fork tender, approximately 15 minutes (the larger the cubes, the longer they need to cook).
- Gather dressing ingredients and add all to a bowl, stirring until smooth.
- When the potatoes are cooked, drain the water. Transfer to a large bowl -- large enough that the potatoes can be tossed in the dressing with plenty of room. Add the dressing, mix and taste. Add more salt and pepper or spice, to taste.
- Cover and refrigerate for at least two hours -- overnight is actually even better!
- Garnish with paprika and fresh parsley.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.