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Vegan Potato Salad with Mustard Vinegar Dill
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Recipe

12 INGREDIENTS • 5 STEPS • 55MINS

Vegan Potato Salad with Mustard Vinegar Dill

This classic creamy potato salad is the perfect side at a barbecue to compliment your favorite plant-based burgers and the summer sun.
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Vegan Potato Salad with Mustard Vinegar Dill
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The Edgy Veg
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/
This classic creamy potato salad is the perfect side at a barbecue to compliment your favorite plant-based burgers and the summer sun.
55MINS
Total Time
$1.08
Cost Per Serving
Ingredients
Servings
4
US / Metric
Red Potato
3 cups
Small Red Potatoes
or Yellow Potato
Red Onion
1/3 cup
Finely Chopped Red Onion
Celery
1 stalk
Celery, finely chopped
Dill Pickle
1/3 cup
Chopped Dill Pickle
Scallion
1/4 cup
Minced Scallion
Fresh Parsley
1 Tbsp
Vegan Mayonnaise
1/2 cup
Vegan Mayonnaise
Dijon Mustard
1 tsp
Dijon Mustard
Pickle Juice
to taste
Pickle Juice
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
more to taste
Sea Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
264
Fat
19.6 g
Protein
2.4 g
Carbs
22.1 g
Add to plan
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Vegan Potato Salad with Mustard Vinegar Dill
Save
author_avatar
The Edgy Veg
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/
Cooking InstructionsHide images
step 1
To boil the Red Potatoes (3 cups), you’ll need to place the potatoes in a pot and cover them with water (the water should go about an inch above the potatoes). Salt the water generously and bring to a boil. Once boiling, reduce the heat so the water is just simmering and continue cooking for 10 to 15 minutes.
step 2
Once cooked, drain the potatoes and immediately transfer to a large bowl. Cover the bowl with plastic wrap, but leave an edge open to allow heat to escape. Pop the boiled potatoes into the fridge to chill. Once chilled, cut them in half before mixing into the rest of the salad.
step 2 Once cooked, drain the potatoes and immediately transfer to a large bowl. Cover the bowl with plastic wrap, but leave an edge open to allow heat to escape. Pop the boiled potatoes into the fridge to chill. Once chilled, cut them in half before mixing into the rest of the salad.
step 3
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Tags
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Dairy-Free
4th of July
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Game Day
Quick & Easy
Salad
Side Dish
Summer
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