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.