Vegan Potato Salad
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!
Servings: 20 ½ cup portions
Calories: 85kcal
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
Serving: 0.5cup | Calories: 85kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 317mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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