Tangy, Delicious Vegan Potato Salad
Classic Summer Salad Recipe, Perfect for 4th of July Cookouts
Tangy, delicous vegan potato salad, a summer classic, and staple of our 4th of July menu, enjoyed by veg & non-veg alike.
Serve potato salad with your favorite veggie burger & fixings, green salad, corn on the cob, and a cold treat like Avocado Lime Sorbet
Vary the additions to your taste. Thinly sliced red radishes, green or red pepper and shredded carrots are several possibilities.
Total Prep & Cook Time: 45 minutes
Yield: 8 Generous Servings
Nutrition Data, 220g Serving: Cal 223, Fat 6g, Sodium 331mg, Carb 40g, fiber 3g, Sugars 5g, Protein 3g, low cholesterol, good source Vit K. Estimated Glycemic Load 17
Potato Salad Ingredients:
- 8 medium potatoes, peeled and diced in 1 inch cubes
- 1/4 cup finely diced dill pickles
- 2 stalks celery, trimmed and finely diced
- 3 scallions, white & green parts, sliced thin
- 4 Tbsp minced fresh dill OR parsley OR cilantro if fresh dill isn't available
- 1 cup Tofu Mayonnaise or Veganaise
- 1 Tbsp prepared mustard
- 2 Tbsp pickle juice
- Salt and pepper to taste
- Optional: 1 - 3 tsp sugar
How to Cook the Potatoes:
- Bring 4 qt water to boil in a large deep saucepan
- Add 1 tsp salt and the cubed potatoes. Bring back to a boil, reduce heat to simmer and cover
- Simmer on low until they are tender, 8 - 10 minutes. Do not overcook
- Drain potatoes and plunge them in cold water to cool quickly
- Cover potatoes and chill in refrigerator until needed
Potato Salad Directions:
- Combine all ingredients except potatoes in a large mixing bowl
- Add salt and pepper to taste
- Gently stir in potatoes
- Cover and chill salad before serving
- Store in an airtight container in the refrigerator for up to 3 days
For best results, use waxy, low-starch potatoes like Yellow Finn potatoes, red-skinned potatoes, or Yukon Gold potatoes. Leave the potato skins on if desired, but in that case, cook the potatoes whole for a longer time, then cool and dice.
Starchier softer potatoes like Russets don't hold their shape as well when cooked, and will result in a creamier (i.e. gooier) salad - which some of us like and some don't. I like Russets, but you do have to be very careful not to overcook them!