Plant Based Potato Salad

This plant-based potato salad is a refreshing twist on a classic summer side dish.

Made with boiled potatoes, crunchy veggies, and a creamy vegan dressing infused with fresh dill, this salad is perfect for outdoor gatherings and potlucks.

It’s easy to make, packed with flavor, and totally satisfying!

Ready Time

40 mins

Yields

8 servings

Ingredients

2 large potatoes, peeled and diced
1 small onion, diced
2 large stalks of celery, diced
1 cup of vegan mayonnaise
1/2 cup of plain Greek yogurt or vegan yogurt
1 tablespoon of Dijon mustard
1 teaspoon of chopped fresh dill
Salt and pepper to taste
2 tablespoons of chopped fresh chives (optional)

Instructions

Boil the diced potatoes in a large pot of salted water until tender, about 10-12 minutes.

Drain the potatoes and let them cool to room temperature.

In a large bowl, combine the cooled potatoes, diced onion, and chopped celery.

In a small bowl, whisk together the vegan mayonnaise, plain Greek yogurt or vegan yogurt, Dijon mustard, salt, and pepper until smooth.

Add the chopped fresh dill to the bowl with the mayonnaise mixture and stir to combine.

Pour the mayonnaise mixture over the potato mixture and stir until everything is well coated.

Taste and adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Just before serving, garnish with chopped fresh chives if desired.

Serve chilled and enjoy your delicious plant-based potato salad!

Notes

Make sure to choose potatoes that are high in starch, like Russet or Idaho, for a fluffier texture in the salad.

If using Greek yogurt, make sure to choose a non-flavored and unsweetened variety to avoid adding unwanted flavors to your salad.

You can customize the amount of Dijon mustard to your taste, but keep in mind that it adds a nice tanginess to the salad.

Don’t over-mix the potato mixture, as it can become too sticky and unappealing.

Letting the salad chill for at least 30 minutes allows the flavors to meld together beautifully, but you can also make it ahead of time and store it in the fridge for up to 24 hours.

If you’re not a fan of dill, you can substitute it with chopped fresh parsley or basil for a different flavor profile.