How to Make a Vegan Potato Salad

Potato salad is a versatile side dish that goes with just about anything, from backyard barbecues to soup and sandwich luncheons. Try this colorful vegan potato salad recipe, bursting with layers of zesty flavor to spice up any dinner or lunch.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 6 large potatoes
• 3 large pickles
• 1 cup celery
• 1 cup red onion
• 1/2 can 6-oz olives
• 4 tbsp. canola or extra light virgin olive oil
• 4 tbsp. apple cider vinegar
• 2 tbsp. Dijon mustard
• 2 cloves minced garlic
• 2 tsp. dill
• 2 tsp. salt
• 1 tsp. pepper

1. Peel potatoes and cut into large chunks. Boil until tender, but not soft. Drain and rinse in cold water. Drain again and chill until potatoes are cold.
2. Dice the pickles, celery and onion. Slice the olives. Combine in large mixing bowl.
3. Add to vegetable mixture the oil, apple cider vinegar, mustard, garlic, dill, salt and pepper. Mix well.
4. Cube the chilled potatoes. Carefully folding the potatoes into the vegetable mixture with a large wooden spoon until mixed.
5. Chill for one hour and serve.

Tips & Warnings

• Makes six to eight servings.
• You may substitute Dijon mustard with yellow mustard, though you may want to double the measurement.
• Adjust salt and pepper to taste.
• For variations on this recipe, try adding your favorite vegan mayonnaise or dressing.