Spring transitioning into summer months is probably my favorite time of the year. The days aren’t too hot yet and the evenings still cool down enough to wear a sweatshirt. It’s the perfect weather for barbecuing. Cooking and eating outside is a warm weather activity that I wait for all year, and luckily, living in California affords me the opportunity to do this far more often than most. When I first transitioned to eating a more vegan diet I was worried that I wouldn’t have many options for barbecue-type foods, but fortunately, there are so many more options than I originally thought. Vegan burger patties, vegan sausages, vegan hot dogs, ALL of the things you would think of for an outdoor cookout. And beyond that, there are so many ways to change up your sides recipes to make them vegan. This is one of those recipes that I’ve been playing with for a while and is one of my favorite barbecue/cookout sides – potato salad.
This potato salad recipe uses red potatoes, but any type of potatoes will do. You can also peel them if you prefer – I like skins on for the extra nutrition boost and the whole less work and time argument. I used Follow Your Heart vegan mayo which is my absolute favorite. I’m actually not usually a mayo person at all, but this mayo is bomb. I also used fresh dill from our garden, but you could use dried, just be sure to use less if doing so (about half of what you’d use fresh). Without further rambling, let me just post the recipe…
Vegan Potato Salad
4-5 cups of red potatoes, cut into about 1 inch pieces
1/4 c red onion, diced
1/4 cup dill pickle, diced
2-3 Tbsp of fresh dill
1/2 c vegan mayo
1 Tbsp mustard
Salt and pepper to taste
- Boil a large pot of salted water and once boiling add potatoes. Cook potatoes for about 10-15 minutes or until pierced by a fork, stirring occasionally to avoid the water boiling over. You can also turn the heat down a bit once a boil is reached to avoid this.
- While potatoes are cooking slice and dice all other ingredients and add to a large bowl for mixing.
- Drain potatoes and rinse with cold water. Let potatoes sit for a while to cool off. You don’t want to mix your mayo with super hot potatoes or it will melt and be an icky looking mess. If you’re in a rush, leave cold water running over potatoes until mostly cool or slightly warm.
- Add potatoes to bowl with all other ingredients and mix. Add salt and pepper to taste.
- Let sit in the refrigerator for at least 2-3 hours before serving.
2 thoughts on “Vegan Potato Salad”
Great post 😁
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Thank you, I’m glad you enjoyed it!