Vegan Potato Salad

5 from 6 votes

This super easy vegan potato salad is the perfect side dish for any summer get together! Just 10 ingredients, gluten free, and can be Top 8 allergen friendly!

Cook Time20

Cooling Time1

Total Time1 20

Course: Side Dish

Cuisine: American

Servings: ½ cup portions

Calories: 85kcal

Author: Andrew Bernard

Ingredients

5 lbs potatoes (about 8-10 medium potatoes)
½ cup +2 tablespoon sweet onions, minced
½ cup celery, minced
1 ¼ cup dill pickles, minced
¾ cup green olives, minced
¼ cup yellow mustard
1 cup vegan mayo
2 teaspoon black pepper (more to taste)
½ teaspoon salt (more to taste)
paprika

Instructions

Wash potatoes. Peel and cube potatoes into bite size pieces.
Add 4 quarts of water to a large pot. Put potatoes inside and turn water on medium high.
Cook the potatoes until just fork tender. Do not overcook.
While potatoes are cooking, chop up celery, onion, pickles and olives. Place in large bowl place in fridge while waiting.
When potatoes are done, drain the water and run under cold water until no steam remains to stop the cooking.
Add to bowl with chopped veggies and the remaining ingredients. Carefully stir together.
Sprinkle on paprika at the end - enough for looks.
It's best to let this sit overnight to let the flavors come together, but you could serve right away.
Store in air tight container for up to 5 days.
Recipe serves approximately 20 people. Can cut in half to serve less or double to serve more.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

**Please see post for tips on making this dish, including how to make it faster.

Nutrition