Vegan Potato Salad
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.
Servings 6
Calories 308kcal
Equipment
Ingredients
- 2 lb yellow potatoes
- 2 medium carrots
- ¾ cup store-bought vegan mayonnaise, use a soy-free brand if needed (OR for the oil-free option use one batch of our tofu mayo; I used the super thick version)
- 1 ½ tbsp Dijon mustard
- 1-1 ½ tbsp chopped chives, amount depending on preference (dried or fresh)
- ¾ tsp fine sea salt or kosher salt, plus more to taste if desired
- ¼ tsp white pepper
- Paprika, to taste (for garnish)
Instructions
- 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.
Nutrition
Calories: 308kcal | Carbohydrates: 31g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Fiber: 4g