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German potato salad

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This classic Southern style Vegan Potato Salad is a crowd-pleasing favorite with tender potatoes and perfectly seasoned creamy mayo and mustard dressing. If you’re anything like me, you love potato salad in just about any form! This old-time family favorite vegan potato salad is made with a few simple ingredients and creamy mayo dressing that’s simply the best! It’s just like mom used to make, minus the hard-boiled eggs. Customize it by adding more colorful veggies, or maybe add a little more of the dressing if you love it extra creamy. When you need a side dish to take along to picnics, potlucks or BBQ’s, this is a perfect quick and easy side that’s a true crowd pleaser. Plus, it’s dairy free so you don’t have to worry about it sitting out.

This old fashioned Vegan Potato Salad recipe is creamy and easily customizable! In this recipe, chopped boiled potatoes, onion, celery, and optional relish are tossed with a creamy mayo dressing for a classic whole food, plant based potato salad side dish everyone will love! They hold their shape well after cooking and won’t turn to mush. You can use russet, just be sure to cook them al dente.

It’s cool, crunchy and a classic potato salad ingredient, but can be omitted if you’re not a fan. For myself, onion is a must. I typically use green onion, but red onion would be great too, adding extra color. I don’t usually add relish, but I know it’s a favorite and have it added for those who love it.

If using store bought mayo, I like to add 2 tablespoons of purified water to the dressing as store bought mayo tends to be very heavy. If you prefer to use an oil-free dressing try the tahini-dijon dressing in this Chickpea Potato Salad, it’s fantastic! The dressing calls for yellow mustard, which is really delicious and not overpowering at all. If you love mustard, feel free to double the amount.

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