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When I was creating this vegan potato salad recipe, I realized a few things. One, I make a lot of salads with potatoes, and it usually involves me steaming potatoes and dressing them with a light lemon herb vinaigrette. I believe from the bottom of my being that fresh vegetables need nothing more than light adornments that accentuate their real flavor.
But the second thing I realized is that I hated potato salad from first glance as a child. I can't remember ever spooning myself a glob of that warm mayonnaisey "salad" at a picnic. On the other hand, I know it's at every picnic on the face of the Earth because it's popular and people love it. So, I set out to recreate it in a way that makes it not only edible, but also delicious.
The result is this amazing vegan potato salad. It's amazing not just because I, the certified mayonnaise hater, like it, but because other people say it's delicious. The flavoring allows the potatoes to stand out and become the main star in a way that traditional potato salad fails to do.
I recommend using the best potatoes you can find for this vegan potato salad recipe. Find something fresh from your local farmers' market-- red potatoes are traditional, waxy yellow potatoes hold together well, blue potatoes give a nice visual appeal, and fingerlings have a wonderful light flavor. I prefer my potato salad with a little bit of peel in the mix so I never peel mine before steaming. As for the mayonnaise, I use just a small amount in this recipe, but you could use even less or more, if that's your preference.
Do you have an even better potato salad recipe up your sleeve that knocks the socks off every barbecue guest? Brag about it below.
Cut the cleaned potatoes into bite sized pieces and place them in a steamer basket over high heat. Most people like to boil potatoes for potato salad, but I feel like steaming them retains more nutrients, and it cooks with the same texture.
While the potatoes are cooking, in a large bowl, combine the mayonnaise, mustard, salt, dill, lemon juice, and white pepper. Stir until everything is well mixed. Then add the onion and celery and pickle, if adding.
When you can stick a fork into a piece of potato and it has no trouble piercing it (but before it falls apart with a touch of the fork), remove the potatoes from the heat. Depending on the type of potato you use, this could take from 10-15 minutes.
Sprinkle the potatoes with a dash of salt and then gently add them to your mayo mixture. Fold the potatoes into the mixture and taste to see if it needs more salt or pepper.
Allow the potato salad to cool and then refrigerate for at least 5 hours, or overnight. The more time you allow the potatoes to soak up the flavor, the better.
Serves 6-8. This vegan potato salad recipe will stay fresh in the fridge for about 3 days, if it makes it that long.