Creamy Vegan Potato Salad
Ingredients
- 2 lbs red skinned potatoes
peeled and chopped bite sized, approx 6-7 med potatoes
- 3/4 cup chopped mixed bell peppers
- 1 large celery stick
chopped
- 1/3 cup chopped red radish
3 or so, optional I like the peppery crunch
- 1 small carrot
grated or chopped
- 1/3 cup diced red onion
- 1/4 cup sliced green onion
more for garnish , optional
- 1 large dill pickle
chopped
- 1/3 cup your favourite vegan mayonnaise
add more at end if needed
- 1 teaspoon vegan Worcestershire sauce
I like Annies or The wizards
- 1/2 teaspoon liquid smoke
- zest of 1/2 lemon
optional
- 2 tablespoons lemon juice
about 1/2 lemon
- 1 tablespoon dill pickle juice
- 1/2 tablespoon dried dill or 1 tablespoon or so of fresh chopped dill
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon black salt
kala namak
- 1/2 teaspoon seasoning salt
- pinch of ground black pepper
- chopped green onions
- good sprinkle of paprika
Directions
- 1
Peel and chop potatoes into bite size pieces, ( 1/2 inch or so), see notes*
- 2
Set your steamer basket in a medium pot, add a good pinch of salt and enough water to come just below basket, bring to a boil.
- 3
Add your potatoes, cover and reduce heat to medium, cook potatoes for 8-12 minutes, or until just fork tender. Drain well, set aside in colander
- 4
While potatoes are cooking, start chopping all the veggies, add to large salad bowl
- 5
Add Dressing ingredients to small bowl give it a whisk and set aside.
- 6
When potatoes are still warm (not hot) add to bowl with veggies and dressing. Mix everything together. Season with salt and pepper if necessary. Top with green onions and a sprinkle of paprika. Enjoy warm or cold! For FAQ, tips, serving suggestions see above post
Creamy Vegan Potato Salad
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About this Recipe
Craving a potato salad that's unbelievably creamy, bursting with flavor, and perfect for everyone at your next gathering? This Creamy Vegan Potato Salad delivers all the classic comfort without any dairy or eggs, making it an instant crowd-pleaser for potlucks and BBQs.
Why This Vegan Potato Salad Works
What truly sets this recipe apart is its luscious, tangy mayo dill pickle dressing, perfectly balanced with crunchy fresh vegetables. The combination of red potatoes with a vibrant mix of bell peppers, celery, and a surprising kick from red radish creates a texture symphony. It's a versatile dish you can serve warm for immediate enjoyment or chilled for a refreshing take.
What to Expect
Prepare for a potato salad that’s deeply satisfying with every bite. You'll find tender, bite-sized red potatoes enveloped in a rich, tangy dressing that gets its unique depth from vegan mayonnaise, dill pickle juice, and a hint of liquid smoke. The fresh crunch from chopped bell peppers, celery, and red radish provides a delightful contrast to the creamy base, while fresh dill and grated garlic infuse it with an aromatic lift. This naturally nut-free and gluten-free dish is vibrant, fresh, and surprisingly robust, perfect for any summer table.
Customization & Variations
Feel free to adjust the crunch factor by adding more bell peppers or substituting the red radish with extra celery if you prefer. For a brighter finish, increase the amount of fresh dill. If you don't have vegan Worcestershire sauce, a good quality soy sauce can offer a similar savory depth in a pinch. You can also experiment with different vegan mayonnaise brands to find your perfect creamy base.
Serving & Context
This Creamy Vegan Potato Salad is the quintessential side dish for any summer occasion, from casual backyard BBQs to more formal potlucks. Serve it alongside your favorite grilled dishes or as part of a larger picnic spread. A generous sprinkle of chopped green onions and a dusting of paprika make for a beautiful and inviting presentation.