This creamy vegan potato salad recipe is made with fragrant fresh dill, chives, new potatoes coated in a lemon mustard dressing and just a touch of good for you plant based mayo.
Scrub and rinse the new potatoes, cut them in half through the center and place in a heavy bottom pot. Cover with cold water by 2 inches and bring to a boil. Season generously with a couple of heavy pinches of salt. (If a larger potato variety is used cut them into 1 inch cubes or so, similar in size so they cook evenly).
2 lb new gold potatoes
Boil the potatoes for 10 to 12 minutes until soft and a knife inserted in the center comes out without resistance. Drain in a colander and allow them to finish cooking in their own steam and any extra moisture to evaporate.
2 lb new gold potatoes
Transfer the boiled potatoes to a large salad bowl. Squeeze the lemon over the top, add the mustard and vinegar and give everything a gentle toss to coat.
Add the diced celery, scallions, fresh dill and some freshly cracked black pepper. Combine again then add the homemade mayo. Toss to coat well all over, taste and adjust seasonings with salt and pepper if needed.
4 scallions, 1 celery stalk, 6 Tbsp homemade vegan mayo, 1/4 cup fresh dill + more for garnish, S + P
Sprinkle with the onion chives and extra dill or refrigerate for later use.
1/4 cup fresh onion chives
Notes
Should I cut the potatoes before boiling them? - Yes, by exposing the flesh of the potato it will be able to get seasoned deeply by the salt water during cooking.
How long to boil potatoes for salad? - Boil the potatoes for 10 to 12 minutes until soft and a knife inserted in the center comes out without resistance. Check the potatoes at the 8 minute mark to make sure they aren’t overcooked, this is important so they hold their shape when dressed.
Optional add Ins - chopped dill pickles, a little relish, crunchy radishes or bell pepper, pickled red onions.
Can I make this potato salad without mayo? - Sure, you can omit the mayo entirely and use a drizzle of olive oil or tahini + lemon juice instead.
Storage - This salad lasts for 5 to 6 days in the fridge stored in airtight lidded containers. Even though technically you could freeze potato salad doesn’t mean that you should. The texture changes and it just won’t be quite the same, don’t freeze it!