Are you tired of traditional potato salads that leave you feeling heavy and unsatisfied? Get ready to revolutionize your summer side dish game with this incredible No Egg Potato Salad that proves plant-based can be phenomenally delicious! Packed with crisp celery, tangy pickles, and a luxurious vegan mayo dressing, this recipe will have everyone asking for seconds - and no one will miss the eggs!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups potatoes, diced
- 1 cup celery, chopped
- 1/2 cup pickles, diced
- 1/2 cup vegan mayo
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Wash and peel potatoes, then cut them into uniform 1/2-inch cubes to ensure even cooking.
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring potatoes to a boil over high heat, then reduce to medium heat and simmer for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork.
- Drain potatoes in a colander and rinse with cold water to stop the cooking process. Allow potatoes to cool completely at room temperature.
- While potatoes are cooling, finely chop celery and pickles into small, consistent pieces.
- In a large mixing bowl, combine vegan mayo, mustard, salt, and pepper. Whisk until smooth and well-blended.
- Add cooled potatoes, chopped celery, and pickles to the mayo mixture. Gently fold ingredients together to coat evenly without breaking potato pieces.
- Cover and refrigerate potato salad for at least 1 hour to allow flavors to meld together.
- Before serving, taste and adjust seasoning if needed. Garnish with fresh chopped herbs like parsley or chives if desired.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape when boiled.
- Ensure even potato cubes: Cut potatoes into uniform 1/2-inch pieces for consistent cooking and texture.
- Don't overcook: Test potato tenderness with a fork - they should be soft but not falling apart.
- Cool potatoes completely before mixing to prevent mayo from breaking and becoming oily.
- For extra flavor, consider adding fresh herbs like dill or chives as a garnish.
- Let the salad chill for at least an hour before serving to allow flavors to develop fully.
- For a protein boost, consider adding diced vegan bacon or chickpeas to the mix.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
