Creamy Vegan Potato Salad  Recipe

• New potatoes • Vegan mayo • Vegan Greek yogurt • Dill pickles • Celery stalks • Dijon mustard • Lemon juice • Green onion • Spices

ingredients You'll need:

Add the potato to a large pot and fill it with cold water. Let simmer with a lid on for 20 minutes, until fork-tender.

step 1

Drain them and let them cool to room temperature, for 20 minutes. At this point, half any potatoes that are too big.

step 2

While the potatoes are cooling, make the dressing. In a large bowl, mix all of the ingredients until creamy.

step 3

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Add the cooked potatoes alongside the pickles, chopped fresh dill, diced celery, and green onion.

step 4

Mix until everything is well coated with the dressing. Refrigerate for at least 2 hours before serving.

step 5

This vegan potato salad recipe is great for summer BBQs and picnics. It goes well alongside veggie burgers, tofu steaks, sandwiches, and beyond!

serving

Make a big batch in advance. This potato salad with dill always tastes better the next day, when it had had time to soak up all of the flavors.

Tip!

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