This vegan potato salad is perfect for all your summertime feasts from barbecues to picnics! Easily made oil-free when using our homemade tofu-based vegan mayo or cashew mayo.
¾cupstore-bought vegan mayonnaise, use a soy-free brand if needed(OR for the oil-free option use one batch of our cashew mayo or our tofu mayo - I used the super thick version)
1 ½tablespoonDijon mustard(use certified GF if needed)
1-1 ½tablespoonchopped chives, amount depending on preference (dried or fresh)
¾teaspoonfine sea salt or kosher salt, plus more to taste if desired
Peel 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, about 10-14 minutes.
Drain the potatoes in a colander and allow them to cool at room temperature for about 15-20 minutes.
While the potatoes are cooking, peel the carrots and cut them into large pieces. Add them to a food chopper or food processor. Use the chop or pulse setting to finely chop them.
Transfer the potatoes to a mixing bowl and add the carrots, mayo, mustard, chives, salt and white pepper. Stir to combine.
Use a fork to "smash" some of the potato chunks while leaving some intact. Taste test and stir in more salt if desired.
Cover and refrigerate until ready to serve. Garnish with paprika right before serving.
Video
Notes
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 store-bought vegan mayo. Using the oil-free mayo will have an effect on the calculation.