oh my gosh, hello summertime potato salad, vegan style of course!! The Best Creamy Vegan Potato Salad is going to become your new go to summer recipe. it’s perfect for any and every occasion and you won’t even believe it’s vegan.
again, i find myself spending ridiculous amounts of time perfecting sauces because that has become a hobby i guess lol.
this vegan mayo sauce was actually inspired by a vegan BLT i made a while ago. i had the recipe for the sauce in my archives and i tweaked it a bit.
between the creamy texture and the flavor, i can promise you that you won’t ever miss the dairy + egg version.
ok, so potato salad usually entails boiled potatoes but ya know, we’re going to take things up one notch with roasted ones.
in terms of texture, i absolutely prefer roasted potatoes to boiled and the taste ends up being a bit better too in my opinion.
there’s a crunchy component too from celery and then oooooo some fresh dill, hot dayum the flavors are amazing. you can totally use other add ins, i just love the way these flavors mesh together.
let’s talk a little bit more about the sauce. so i used one of my absolute favorite brands, Primal Kitchen. they have the most incredible vegan mayo with real ingredients.
it honestly tastes just like the real thing! you can use any brand you want though. you’re also going to need dijon mustard, fresh garlic, onion powder, turmeric and paprika.
yes, it’s just that simple and the flavors are bold!
for the potatoes, you can use any kind that you want as long as they’re cut into smaller bite sized pieces.
i used three pounds of small yellow potatoes but red potatoes would be another great option. i like the smaller ones because then i just have to cut them in half.
other than the sauce ingredients, you just need some fresh dill and celery- so simple right?!
alright, if you love The Best Creamy Vegan Potato Salad, you’re also going to love these other recipes of mine!
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The Best Creamy Vegan Potato SaladCourse: Lunch & Dinner, Salads, Side DishesDifficulty: Easy
6-7 servings as a side dish but this also depends on portion sizes!
3 lbs small gold potatoes cut in half
2 tbsp avocado oil
1 and 1/2 cups sliced celery
2 tbsp chopped dill
3/4 cup vegan mayo
1 tbsp dijon mustard
1/2 tbsp minced garlic- i like to buy jarred from the store
1/2 tsp onion powder
1/4 tsp ground turmeric
1/4 tsp paprika
sea salt and pepper to taste
- preheat the oven to 400 degrees. cut the potatoes and drizzle with the avocado oil and make sure they’re coated evenly.
- place on a baking tray and bake for 32 minutes until they’re light golden brown.
- whisk the sauce ingredients and then add the celery to a large mixing bowl with the dill and potatoes.
- pour the sauce over top and combine well until everything is evenly coated. store in the fridge in an airtight container and enjoy!