Summer is almost here and that means lots of barbecues and potlucks. Potato salad is an all-American necessity at most of these summer get-togethers, and this vegan potato salad can stand up to any dairy laden version. It uses a tangy vinagrette as it's base with a minimum amount of vegan mayonaise.
Actually, you could omit the vegan mayo all together but I lke a little creaminess. If you don't like tarragon, you can replace the herbs with dill and chives which is also very yummy. Either way, this salad was light, refreshing and a crowd pleaser this past weekend.
Hope you enjoy this easy vegan potato salad as much as we did. Don't miss any of Ordinary Vegan's free recipes by signing up here. Wishing you a peaceful and compassionate week.
Vegan Potato Salad With Creamy Mustard Vinaigrette
Vegan Potato Salad With Creamy Mustard Vinaigrette
Prep time
Cook time
Total time
The secret to this potato salad is tossing the cubed potatoes with the vinaigrette while they are still warm so the flavors absorb. You can also omit the vegan mayonnaise. I made a big batch because I was serving it at a party. Cut this recipe in half for a family dinner.
Author: Ordinary Vegan
Recipe type: Side
Cuisine: American
Serves: 8-10
Ingredients
- 3½-4 lbs red or gold potatoes, unpeeled and chopped into cubes
- 3 cups chopped celery
- 1 cup chopped red onions
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh tarragon (or 1 teaspoon dried)
- ⅓ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon lemon juice
- ⅓ cup extra-virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- Sprinkle of paprika for garnish
- ¼ cup vegan mayonnaise or more (optional)
Instructions
- In a large saucepan, place potatoes in salted water. Bring to boil, cook just until tender when pierced with a fork, 20 or more minutes. Check often so they don't get mushy.
- Whisk vinegar, lemon juice, mustard, salt, pepper and olive oil in a large bowl. Taste and adjust seasonings. Add warm potatoes, celery and red onion, herbs and toss. Cover and refrigerate. Before serving (optional) add the vegan mayonnaise. Garnish with fresh chopped parsley and tarragon. I also like to garnish with a sprinkle of paprika.
