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vegan potato salad
thehamptonsvegan

Party Potato Salad

Party Potato Salad will be the go-to place for your taste buds this summer. Bursting with homemade flavor, you will not go anywhere else for your potato salad needs.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 8
Course: dinner, summer barbecues
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 6 medium potatoes, cut into about 3/4 inch pieces this is about 3 pounds or 48 ounces
  • 1/2 cup red onions, diced can use other types of onion
  • 1-2 large dill pickles, chopped up into a fine dice
  • 1/4 cup chopped celery optional
  • 1/4 cup grated carrot optional
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 2/3 cup (or more to taste) vegan mayo like Hellman's Vegan Mayo or Veganaise *see notes*
  • 1/3 cup vegan sour cream like Tofutti or Follow Your Heart *see notes*
  • 1-2 tablespoons pickle juice
  • 1/2 teaspoon ground black pepper or to taste
  • 1 1/2 tablespoons mustard
  • 1-2 tablespoons sub sauce or Italian dressing optional

Method
 

  1. 1. Chop up your vegetables.
    2. Put potatoes into a good size saucepan and add just enough cold water to cover the potatoes. Bring to a boil. Cook for approximately 15 minutes. Long enough to soften but not so long that they fall apart.
    3. While potatoes are cooking, mix together in a large bowl, mayo, sour cream, pickles, onions, mustard, pickle juice, pepper, and any of the optional add-ins of your choice like carrots and celery. (Everything but the vinegar and salt.)
    4. When potatoes are soft enough to pierce drain them in a strainer. Toss potatoes with vinegar and salt.
    5. Now, mix potatoes into the rest of the ingredients in your large bowl. Cover and chill in the fridge for at least 30 minutes.
    6. Serve chilled with a little chopped pickle and chopped red onion to garnish.

Notes

I use Helman's Vegan Mayo or Veganaise for my vegan mayo and I use Tofutti or Follow Your Heart for my sour cream substitute.