This traditional potato salad is incredibly easy to make with just six ingredients (plus salt and pepper). We’ve served it at parties, barbecues, potlucks, and weeknight dinners and it’s always a big hit.
Yield: 8–10 servings
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 1 hour and 40 minutes
3 or 4 large russet potatoes (about 1½ pounds), cut into 1-inch cubes
¾ cup vegan mayo
1½ tablespoons yellow mustard
2 large ribs celery, thinly sliced
1 small red onion, finely diced
1 large, crispy dill pickle, diced
Salt and pepper, to taste
1. In a large pot of boiling water over high heat, cook the potatoes for about 20 minutes, until they’re soft and tender.
2. Drain the potatoes and spread them out on a plate or baking sheet to cool for 10 minutes.
3. In a large bowl, combine the potatoes, vegan mayo, mustard, celery, onion, pickle, salt, and pepper and thoroughly mix together.
4. Place the potato salad in the refrigerator overnight or for at least 1 hour.
Love Your Leftovers: The longer this sits in the refrigerator, the tastier it gets. It might test your patience, but we recommend overnight!
Friendly Suggestion: For an extra-creamy potato salad, stir in an additional 1 to 2 tablespoons of vegan mayo.
My Tips