Scrub the skins of the potatoes and cut into small pieces of similar size. Add the chopped potatoes to a pot. Cover the potatoes with water and bring to a boil. Once the potatoes are boiling, lower the heat to medium-high and boil until fork tender, approximately 15-20 minutes.
Drain the potatoes in a colander and allow them to cool at room temperature for about 15-20 minutes.
Transfer the potatoes to a mixing bowl and add the remaining ingredients. Stir to combine. You can enjoy right away or refrigerate until ready to serve.
To make this recipe oil-free, use our silken tofu mayo or our cashew mayo.Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Nutrition was calculated using our silken tofu mayo. Using a different mayo will affect the calculation.