This recipe for vegan potato salad is easy to make, creamy, and super flavorful.
Key Ingredients
Russet potatoes – to make the best potato salad you need to use starchy potatoes, such as russet or Yukon gold. This is so that the potatoes hold up when boiled and tossed with the mayonnaise mixture.
Dill pickles and brine – I prefer salty dill pickles over sweet relish, which is what’s commonly used in potato salad. You can use either one depending on your preference.
Vegan mayonnaise – any brand is fine to use. I used Follow Your Heart’s original Vegenaise.
Kala namak – since old-fashioned potato salad contains eggs, one of the key ingredients that gives this vegan potato salad that authentic flavor is the kala namak, also known as black salt. This is a salt that contains sulfur which is what gives it that “eggy” smell and taste.
Make sure you make this recipe ahead of time because it does require at least a 2 hour chill time before serving. It can also be made a day ahead and chill overnight.
Vegan Potato Salad
Ingredients
- 2lb russet or Yukon gold potatoes peeled and diced
- ¼ cup yellow onion diced
- 2 celery stalks diced
- 2 tbsp dill pickles diced
- ½ cup vegan mayonnaise
- 2 tbsp Dijon mustard
- ½ tsp celery salt
- ¼ tsp kala namak (black salt)*
- ½ tbsp nutritional yeast
- 1 tbsp dill pickle brine
- ¼ tsp freshly ground black pepper
- paprika and green onion for garnish
Instructions
- Bring a large pot of water to a boil. Add the diced potatoes and cook for 10 minutes, until fork tender. Drain the potatoes and cool with cold water.
- Mix together the rest of the ingredients in a large bowl.
- Toss the potatoes in the mayo mixture until everything is evenly coated.
- Transfer to a container and refrigerate for at least 2 hours before serving. Garnish with paprika and green onion.