Description
This creamy vegan potato salad is a summer favorite. It looks and tastes just like a classic potato salad but has a healthier plant-based cashew mayo dressing! Tangy, creamy, and delicious, it’s a crowd-pleaser for vegans and non-vegans alike!
Scale
Ingredients
- 2 lbs Small Red Potatoes, quartered
- 1/2 cup Vegan Cashew Mayo (or store bought vegan mayo)
- 1/4 cup Sweet Relish
- 2 tbsp Red Wine Vinegar
- 1 tbsp Yellow Mustard
- 1/2 cup Celery (about 3 sticks), diced
- 3/4 cup Red Onion (about 1/2 an onion), diced
- 1/4 cup Chives, minced
- 1 tbsp Garlic Powder
- 1 tsp Paprika
- Salt + Pepper, to taste
Instructions
- Quarter potatoes and add to pot with enough water to cover by 1/2 an inch
- Bring potatoes to a boil, then lower heat to a simmer and cook 15-20 minutes until tender and a fork passes easily through the potatoes
- While potatoes cook, dice celery and red onion, and mince chives
- When potatoes finish cooking, drain the water and toss the potatoes in 2 tbsps of red wine vinegar and let soak for 5 minutes
- For the dressing, add mayonnaise, relish, mustard, celery, onion, garlic powder, and paprika to a bowl and whisk to combine
- Toss potatoes in the dressing and stir until well coated and mixed
- Season with salt + pepper to taste
- Garnish with chives
- Enjoy!
- Category: Side Dish
- Cuisine: American
Keywords: Vegan Potato Salad