Riri's RecipesSummer is in full swing, which means it’s potato salad season! I love making this for a summer BBQ, it’s perfect for sharing with friends and is packed with so much flavour, tang, and spice. This potato salad is made with a simple, creamy sauce that really elevates the taste. It also includes diced vegetables that add some crunch!
Ingredients needed to make this vegan potato salad
- Fingerling Potatoes. I love using these potatoes since they are naturally smaller. They’re easy to cut in small, bite-sized pieces.
- Celery. Make sure to dice it in very small pieces, it makes the potato salad look so much more elevated.
- Pickles. You can use 1-2 large pickles, or 3 mini pickles and dice it into small pieces.
- Red Onion. I’d recommend using a red onion since it has a really nice flavour for this recipe.
- Vegan Mayo. I personally am a big mayo fan, so I love including this in the sauce!
- Mustard. Adding a bit of mustard to the mayo and olive oil mixture helps add a bit of tang and flavour to the sauce.
- Olive Oil. I love using a high quality extra virgin olive oil.
- Pickle Juice. I love using the juice from my pickle jar and mixing it into the sauce.
- Spices. I used a mix of dried dill, salt, pepper, garden ranch seasoning mix, and paprika sprinkled on top of the potato salad before serving. It adds a pop of bright colour!
Tips on making the best summer potato salad
- Boil potatoes until fork tender. You want to boil the potatoes until it can just be pierced with a fork. You don’t want it to be too soft otherwise it will get soggy in your bowl.
- Let potatoes cool before mixing in sauce. The potatoes should be cooled down before you combine it with sauce. Otherwise it will be very steamy, and the potatoes will become mushy when you mix in the dressing.
- Whisk all sauce ingredients together in a separate bowl before adding to your potatoes. Do not add the sauce ingredients one at a time to the potatoes, otherwise it will not distribute the flavours evenly into your potatoes.
How to store your potato salad
Place in an airtight container and keep in the fridge for up to 4-5 days.
Craving more?
- If you’re looking for more simple, flavourful recipes, you need to try my Vegan Garlic Bread Pasta! You only need 10 minutes to prep this and you will absolutely love it.
- Another classic, easy and fresh summer recipe you’ll love are my Chickpea “egg” Salad Wraps. They’re simple to make and packed with protein and fibre!
- Burgers are a summer staple, which is why you need to make these Vegan White Bean Spinach Burgers. They’re made with wholesome ingredients and are packed with flavour.
Vegan Potato Salad
This vegan potato salad is such an easy, fresh and fun dish to make for a summer BBQ! From the mixture of textures, bold flavour and vibrant colour, everyone will love this dish.
Ingredients
- 1 1/2 lb fingerling potatoes cut into halves lengthwise, then cut into 3
- 2 stalks celery finely chopped
- 3 mini pickles 3 mini pickles. or 1 large pickle, diced
- 1/3 cup red onion diced
For the Dressing
- 2 Tbsp vegan mayo
- 1 Tbsp yellow mustard or Dijon Mustard
- 1 1/2 Tbsp extra Virgin Olive Oil
- 1 Tbsp dill Pickle Juice use the brine from the pickle jar!
- 2 Tbsp dried dill (use dried or fresh)
- 1 Tbsp organic Garden Ranch Seasoning Mix – Primal Palate
- 1 pinch salt and pepper, to taste
- 1 tsp paprika to top
Instructions
- Rinse and drain your fingerling potatoes and dry them well.
- Cut into halves lengthwise, then cut into 3-4 smaller pieces or the size of your liking.
- Bring a pot of salted water to a boil, then boil potatoes for 10 minutes or just until fork tender. Drain and set aside to cool completely.
- Make your potato salad dressing in a small bowl by whisking together vegan mayo, mustard, olive oil, pickle juice, dried dill, Primal Palate Garden Ranch seasoning, and salt and pepper.
- Once potatoes have completely cooled, toss into a bowl and add diced celery, diced pickles, and diced red onion. Top with the dressing and mix until well incorporated. Add some paprika to top before serving.
Notes
How to store: Place in an airtight container and store in the fridge for 5-6 days.