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Easy Vegan Potato Salad

This creamy, crunchy, vibrantly flavorful potato salad is a classic gone vegan.
Prep Time10 mins
Cook Time7 mins
Chilling Time1 hr
Total Time1 hr 17 mins
Servings: 8 servings
Author: Kathy Patalsky

Equipment

  • soup pot
  • mixing bowl

Ingredients

  • 2 large russet potatoes peeled and diced - see notes
  • 1 1/4 cup celery finely chopped
  • 3/4 cup red onion finely chopped
  • 1 cup spinach finely chopped
  • 1 large pickle chopped

Potato Salad Sauce:

  • 2 1/2 Tbsp Dijon mustard
  • 1/2 cup vegan mayo add 1-2 Tbsp for extra creamy
  • 1 Tbsp apple cider vinegar
  • 1 tsp smoky paprika
  • 2 Tbsp maple syrup
  • 1/2 tsp onion powder optional
  • 1 tsp garlic granules optional
  • salt and black pepper to taste

Instructions

  • Peel and dice potatoes.
  • Fill a soup pot with water and a pinch of salt, over high heat, and bring to a boil. Add potatoes. Boil until tender but not mushy. Do not over-boil. 7-10 minutes should do it depending how small you diced your potato.
  • Drain water from potatoes and set aside. You want your potatoes to cool down a bit before mixing with the other ingredients. Sometimes I use an ice bath to help this process along! The hot potatoes melt the ice and then I just strain the water out again.
  • When the potatoes have cooled enough, start on your sauce and veggies.
  • In a large mixing bowl, add the celery, onion, spinach, pickle -- paprika, optional garlic and onion spices, vinegar, mayo, mustard and maple syrup. Fold everything together to combine.
  • Add in the potatoes. Then half-mash the mixture using a fork or masher. Half-mashed means you will mash half the potatoes and leave the rest nice and chunky. You can mash ore or less as desired.
  • Fold everything together one more time and pour potato salad into a serving bowl. Cover with plastic wrap and place in the fridge.
  • Chill for at least one hour before serving. This recipe can be made one day ahead of time.

Notes

Potatoes: The potato amount comes out to about 3 1/2 cups boiled potatoes. But you can range anywhere from 3-4 cups or even more if you want your potato salad really starchy.
You may also adjust the veggie amounts as desired.

Nutrition Estimate

Calories: 191kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg