Hi all! Today I’m sharing my easy vegan potato salad recipe that’s been a big hit at potlucks, outdoor gatherings, or just as a side dish for a casual homemade meal.
I’m so excited that it’s finally May! All of the opportunities for warm weather picnics and gatherings with all kinds of vegan deliciousness are here again, with Mother’s Day approaching in no time. Over here in Western Washington state, we’ve had a long winter (it snowed at least three times! 🙂 ) and a rainy, chilly spring, so I can’t wait for the weather to warm up a bit.
I’m usually pretty bad with posting seasonal recipes in time for various occasions when they’d be perfect to enjoy, but this time, with Mother’s Day approaching, I was determined to share a recipe that’s both appropriate for a nice springtime brunch (bring on the mimosas!) and calls for fresh, seasonal ingredients. Radishes and spring onions have been my springtime staple since I was a kid growing up in USSR – we were far from blessed with fresh vegetables over the winter, so everyone waited with huge anticipation for the first veggie offerings of spring to load up on vitamins.
Although the potato salad as we know it is a traditional American staple, it reminds me a lot of the famous complicated Russian salads with lots of boiled or canned vegetables, bits of meat or even bologna (!), always topped with mayonnaise. My food preferences changed quite a bit since I moved to the US almost eleven years ago, but my fondness for the combination of potatoes, mayo and some crunchy things will forever stay in my heart.
For my vegan potato salad recipe below, I decided to use some diced cucumbers to add a contrasting salty crunch to the plainness of boiled potatoes. I like to cook the potatoes whole and them dice them after they’ve cooled rather than dicing them first and boiling them afterwards – in my opinion, the resulting potato cubes hold their shape better this way.
I can see how some of my longtime blog readers may not be happy to use a full-fat, store-bought mayo here. My suggestion: feel free to look up a lower-fat, homemade recipe if you’d like, and use it as a substitute. In a few of my past recipes, I’ve recommended this tofu-cashew mayonnaise recipe from Susan Voisin’s awesome FatFreeVegan.com blog. As for myself, in the recent couple years I’ve eased up on my low-fat, no-oil conviction, partly because it’s becoming easier and easier to find good vegan alternatives in stores (Vegenaise and Just Mayo are my favorites) and thus save lots of time and effort. Also, I got to the point when I realized that my aversion for fat was beginning to border on an eating disorder similar to orthorexia, so I made a choice to cut myself some slack and enjoy life to the full(-fat-)est. You can read more about that experience over here.
Also, if you’d like a versatile potato salad recipe that doesn’t call for any mayo at all, check out my Warm Potato Salad with Spinach and Chickpeas! It goes great as a Sunday brunch option, or a tasty side dish any day of the week.
Anyway, here’s my vegan potato salad recipe at its finest! If you make it anytime soon, please let me know how it came out!
- 1 lb small red-skinned potatoes
- 3-4 green onions, chopped
- 3-4 radishes, diced
- 2 baby dill pickles (each the size of a thumb), diced
- 4 Tbsp vegan mayo (I like Follow Your Heart or Just Mayo)
- 1 tsp Dijon mustard
- chopped fresh or dried dill (optional)
- pinch of black pepper
- pinch of paprika, to garnish
- Mix all of the dressing ingredients in a small bowl. Set aside until the rest of the salad is ready. (This can be done while you're boiling or cooling potatoes to save the time.)
- In a medium-sized pot, boil the potatoes in lightly salted water until fork-tender. Drain, set aside to cool until easy to handle (20-30 min or longer if you have time). Once the potatoes are cool, peel about half and keep the peel on the other half (alternatively, don't peel any of the potatoes or peel all of them depending on the way you'd like your salad to look). Dice the potatoes into bite-sized cubes, about 1-2 to 3/4 of an inch in size. You should end up with 4-5 cups of diced potatoes.
- Add the diced potatoes to a large bowl. Top with chopped green onions, diced radishes and pickles. Mix in the dressing. Taste for seasoning and adjust if needed. Sprinkle some paprika on top for a festive presentation. Enjoy right away, or let the salad rest in the fridge for at least an hour to allow the flavors to blend.
Question for you: What are the staple ingredients in your favorite potato salad? Bonus points if it’s vegan 😉
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