Vegan Potato Salad
★★★★★
PREP TIME
2 hours 12 minutes
COOK TIME
20 minutes
SERVES
4 to 6
Ingredients
1 1/2 pounds
yellow creamer or small Yukon gold potatoes
3/4 cup
plus 2 tablespoons aquafaba mayonnaise (see headnote), or a vegan mayonnaise of choice)
1 tablespoon
Dijon mustard
4 1/2 teaspoons
red or white wine vinegar
1/2 teaspoon
Kosher salt
1/2 cup
diced celery
1/4 cup
diced red onion (increase to 1/3 cup if you prefer more)
1/2 cup
tightly packed, finely chopped Italian or curly parsley leaves
1/4 cup
lightly packed, finely chopped dill
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes whole. Boil for 20 minutes, or until the potatoes can be easily pierced with a fork. Run them under cold water for a couple minutes. When the potatoes have cooled a little, cut them in half and pinch the skins off. If the potatoes are large (more than 2 1/2 inches in diameter), quarter them. Transfer the peeled and halved potatoes to a large mixing bowl. Use the back of a spoon or a handheld potato masher to smash them partially, leaving some halves intact.
- Fold the mayonnaise, mustard, vinegar, and salt into the potatoes. When everything is well mixed, add the celery, onion, and herbs. Mix well. Taste, then add freshly ground pepper to taste, along with an extra pinch of salt, an extra splash of vinegar, an extra spoonful of mustard, or any other adjustments you’d like.
- Chill the potato salad for 2 to 3 hours before serving. Leftovers will keep in an airtight container in the fridge for up to 3 days.
