Vegan Potato Salad
This creamy Vegan Potato Salad tastes just like the classic version you know and love. Tender boiled potatoes are tossed in a vegan mayo-based dressing with scallions and red onions to give you a flavor-packed side dish to bring to the barbecue or serve with dinner.
Ingredients
- 2 pounds potatoes (peeled, sliced & halved) (~1kg)
- 1 medium red onion finely chopped
- 2 large scallions finely sliced
- 1 ½ cup vegan mayonnaise (330 g)
- ⅔ cup vegan sour cream (or plain soy yogurt) (170 g)
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 ⅓ tsp salt
- 1 tsp ground WHITE pepper (NOT black pepper!)
Instructions
- Wash, peel and slice the potatoes. Add them to a large pot and fill with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are almost fork tender but still slightly firm (about 20-25 minutes). Drain the water and set the cooked potatoes aside to cool.
- Meanwhile, whisk the vegan mayonnaise, vegan sour cream (or yogurt), dijon mustard, lemon juice, salt, and white pepper together in the bottom of a large salad bowl until smooth. Add the chopped red onion and sliced scallions to the bowl and toss to coat.
- Add the cooked and cooled potatoes to the salad bowl and carefully toss them in the dressing until well coated. Refrigerate for at least 30 minutes before serving.