Creamy Vegan Oil-Free Potato Salad Recipe
This creamy vegan potato salad is a delightful oil-free twist on a classic favorite, featuring tender yellow potatoes mixed with crunchy celery, sweet pickles, and a tangy vegan mayo and mustard dressing. Perfect as a refreshing side dish for picnics and gatherings, it’s simple to prepare and full of flavor, with a pleasing balance of textures and a hint of apple cider vinegar for brightness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Potatoes and Vegetables
- 1 1/2 lbs yellow/gold potatoes
- 3 to 4 ribs of celery, diced (about 1 cup)
- 1/2 medium red onion, diced
- 1/2 cup sweet pickles, diced
- 2 tbsp chopped chives
Dressing
- 2/3 to 1 cup vegan mayo or aioli (oil-free)
- 2 tbsp yellow or brown mustard
- 3 tbsp apple cider vinegar
- fresh cracked black pepper, to taste
- 1 tsp sea salt or kala namak (kala namak adds an eggy flavor)
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly to remove any dirt or blemishes. Chop the potatoes into thumb-sized cubes by quartering them lengthwise, then cutting each quarter into 2 to 4 pieces depending on potato size.
- Cook the Potatoes: Place the potato cubes in a medium or large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, approximately 10 minutes depending on cube size.
- Make the Aioli or Mayo: While the potatoes cook, prepare an oil-free vegan aioli as per your preferred recipe or use store-bought vegan mayonnaise or unsweetened yogurt as an alternative.
- Prepare the Other Ingredients: Dice the celery, red onion, and sweet pickles. Chop the chives finely or use kitchen shears to cut them into small pieces.
- Cool the Potatoes: Drain the cooked potatoes and rinse them under cold water to stop cooking. Let them cool in the strainer for about 3 to 5 minutes until they are no longer warm.
- Start the Salad Base: Transfer the cooled potatoes to a large mixing bowl. Pour the apple cider vinegar over the potatoes and gently stir to combine. Allow to rest for 2 to 3 minutes to let flavors meld and vinegar absorb.
- Add Dressing and Veggies: Add the vegan mayo or aioli, mustard, diced celery, red onion, sweet pickles, sea salt or kala namak, and freshly cracked black pepper to the bowl. Gently fold everything together with a rubber spatula, taking care not to crush the potatoes.
- Finish and Serve: If serving immediately, sprinkle the chopped chives on top and enjoy. For make-ahead serving, refrigerate the salad in an airtight container and add chives just before serving.
Notes
- Kala namak adds a unique eggy flavor to the salad but can be omitted if unavailable or undesirable.
- Use vegan mayo or oil-free aioli to keep this salad oil-free and vegan-friendly.
- For a tangier salad, adjust the apple cider vinegar to taste.
- Be gentle when mixing to keep the potato cubes intact for better texture.
- This salad tastes best after chilling for at least an hour but can be served immediately.
