Tangy Vegan Potato Salad
Potato salad is such a classic summer food. It’s the perfect side dish for cookouts and can incorporate so many fresh herbs you can grow yourself. All around, it’s really just a delicious way to eat potatoes. But if you’re a vegan or can’t have eggs, then this option is almost always out. Unless, of course, you swap out regular mayonnaise or a vegan version! That’s what I did in my Tangy Vegan Potato Salad and even non-vegans love it!
There are a lot of vegan options for mayonnaise these days, but they are very expensive and overly processed. Thankfully, it’s very easy to make at home and only takes five minutes and some simple ingredients. All you need is aquafaba, mustard, sea salt, apple cider vinegar, honey (or amber maple syrup), and avocado oil. I’ve included my recipe below that I adapted from Minimalist Baker
Herbs and Spices
The herbs and spices in this Tangy Vegan Potato Salad are very customizable. Personally, I feel that the dill and chives are nonnegotiable, but you can also experiment with parsley, scallions, lemon, or any other favorites. Instead of using individual spices, you could also use your favorite blend of herbs such as this Organic Italian Seasoning from Thrive Market.
I hope you enjoy this Tangy Vegan Potato Salad! It’s very simple and a definite crowd-pleaser for your next summer barbecue. I’d love to hear what you do to make it your own or if you have any other favorite potato salad ingredients in the comment below!