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, so it’s important to choose a clean brand that isn’t full of nasty ingredients. One type that I recommend is Sir Kensington’s. It’s vegan, kosher, non-GMO, soy free, gluten-free and even uses fair trade sugar. However, if you’d rather not buy a jar, you can also make it yourself. I’ve never tried it, but it’s definitely on my to-do list. After all, everything is better from scratch!
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!
Other Salads to Try
- Blueberry Kale Couscous Salad
- Avocado Feta Chickpea Salad
- Fall Harvest Couscous Salad
- Vegan Sweet-Potato Quinoa Salad
Tangy Vegan Potato Salad
- 2 lbs organic potatoes
- ¾ cup vegan mayonnaise
- 1 ½ Tbsp mustard
- 2 stalks organic celery chopped
- ¼ cup fresh dill chopped
- ¼ cup fresh chives chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried rosemary
- ¼ tsp Hungarian paprika
- ¼ tsp celery seed
- Freshly ground pepper
- Bring a pot of water to a boil. Meanwhile, scrub the potatoes, leaving the skin intact.
- Add the potatoes to the boiling water and cook until they are easily pierced with a fork.
- Transfer the potatoes to a cutting board and cut into bite sized pieces. Place them in a bowl and refrigerate until the potatoes are cool.
- In a separate bowl, mix the mayo, mustard, and dry spices. Pour it onto the potatoes and mix well. Finally add the celery, dill, and chives. Adjust seasoning to taste.