Vegan Picnic Potato Salad

This summer salad is ideal for picnics and requires only six ingredients and twenty minutes to prepare.

Servings 8


4 big Russet (about 1.5 pounds), cubed into 1-inch pieces.

¾ cup mayonnaise

1 ½  teaspoons mustard

2 big celery ribs, cut thinly

1 tiny red onion, finely chopped

1 big dill pickle, diced

¼ teaspoon salt

¼  teaspoon black pepper

How to prepare:

In a large pot of boiling water over high heat, cook potatoes for approximately twenty minutes, until tender and mushy.

Spread potatoes on a baking pan to cool for 10 minutes after being drained.

In a large bowl, thoroughly combine the potatoes, vegan mayonnaise, mustard, celery, onion, pickle, salt, and pepper. Refrigerate the overnight, or for at least one hour.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Vegan Wheat Pita Bread Made on the Stove
Vegan cashew fudge ice cream bars
Fava Beans: An Ancient Pulse with a Modern Twist
Israeli Startup making 3D-Printed Vegan Steak Secures $135 Million In Funds
Gerber’s new baby food line is completely vegan
Vegan Beef Empanadas With Green Chile Aji
A  South American classic consisting of baked hand pies with a beef substitute filling...
Golden gluten-free waffles with berries and cinnamon syrup
These gluten-free beauties are exactly what you need for brunch. Serves: 6 Ingredients: For...