Creamy, delicious, and studded with crunchy vegetables...you'd never know this luscious vegan potato salad was dairy-free! Easy to whip up and perfect for summer cookouts!
- 3 pounds russet potatoes
- 1 cup vegan mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons pickle juice (or white vinegar)
- ¼ cup finely diced red onion
- ¾ cup diced carrot (about 2 medium carrots)
- ½ cup diced celery (about 2 medium stalks)
- 2 tablespoons dill pickle relish
- ¼ teaspoon celery salt
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- Sweet paprika, for serving
- Chopped fresh chives, for serving
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Place the potatoes into a large pot and cover them with a couple inches of water.
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Place the pot over high heat and bring the water to a boil.
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Boil the potatoes until they're easily pierced with a fork. This normally takes about 15 to 20 minutes, but may take longer for very large potatoes.
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Drain the potatoes into a colander. Leave the potatoes in the colander and allow them to cool. In the meantime you can prep your other ingredients.
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When the potatoes are cool enough to handle, peel them, then cut them into 1-inch pieces.
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Transfer the potatoes to a large mixing bowl. Add the mayo, mustard, pickle juice, onion, carrots, celery, celery salt, salt and pepper. Stir until the dressing is well combined and evenly coats the potatoes and veggies.
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Taste-test the potato salad and season with additional salt and pepper to taste. Adjust any other seasonings to your liking.
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Cover the bowl and chill the potato salad until you're ready to serve.