Tangy, Delicious Vegan Potato Salad

Classic Summer Salad Recipe, Perfect for 4th of July Cookouts

Tangy, delicous vegan potato salad, a summer classic, and staple of our 4th of July menu, enjoyed by veg & non-veg alike.

Serve potato salad with your favorite veggie burger & fixings, green salad, corn on the cob, and a cold treat like Avocado Lime Sorbet

Vary the additions to your taste. Thinly sliced red radishes, green or red pepper and shredded carrots are several possibilities.

Total Prep & Cook Time: 45 minutes

Yield: 8 Generous Servings

Nutrition Data, 220g Serving: Cal 223, Fat 6g, Sodium 331mg, Carb 40g, fiber 3g, Sugars 5g, Protein 3g, low cholesterol, good source Vit K. Estimated Glycemic Load 17

Potato Salad Ingredients:

• 8 medium potatoes, peeled and diced in 1 inch cubes
• 1/4 cup finely diced dill pickles
• 2 stalks celery, trimmed and finely diced
• 3 scallions, white & green parts, sliced thin
• 4 Tbsp minced fresh dill OR parsley OR cilantro if fresh dill isn't available
• 1 cup Tofu Mayonnaise or Veganaise
• 1 Tbsp prepared mustard
• 2 Tbsp pickle juice
• Salt and pepper to taste
• Optional: 1 - 3 tsp sugar

How to Cook the Potatoes:

1. Bring 4 qt water to boil in a large deep saucepan
2. Add 1 tsp salt and the cubed potatoes. Bring back to a boil, reduce heat to simmer and cover
3. Simmer on low until they are tender, 8 - 10 minutes. Do not overcook
4. Drain potatoes and plunge them in cold water to cool quickly
5. Cover potatoes and chill in refrigerator until needed

Potato Salad Directions:

1. Combine all ingredients except potatoes in a large mixing bowl
2. Add salt and pepper to taste
3. Gently stir in potatoes
4. Cover and chill salad before serving
5. Store in an airtight container in the refrigerator for up to 3 days

Recipe Tips

For best results, use waxy, low-starch potatoes like Yellow Finn potatoes, red-skinned potatoes, or Yukon Gold potatoes. Leave the potato skins on if desired, but in that case, cook the potatoes whole for a longer time, then cool and dice.

Starchier softer potatoes like Russets don't hold their shape as well when cooked, and will result in a creamier (i.e. gooier) salad - which some of us like and some don't. I like Russets, but you do have to be very careful not to overcook them!