This gluten-free and plant-based (vegan) potato salad is a staple in my diet. There are various colors, textures, and flavors – it’s like a party in your mouth! From the soft-boiled potatoes to the crunchy pickles and celery, to the sweetness of the maple syrup, this is bound to make vegan skeptics fall in love! Learning to nourish our physical, mental, and spiritual bodies can bring many benefits to our lives. Cultivating new creations with vibrant whole foods has created a safe, sacred space for me on my path. I hope this recipe inspires you to fall in love with cooking for yourself and to eat healthier. Let us cherish our bodies and be grateful for our access to an abundance of plants.
Whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you do not like spicy foods, omit the spice! If you need something sweeter, go ahead and add maple syrup. We are all different and unique, so why would we all follow the same recipe? I give multiple suggestions throughout the recipe as to what you may add. For instance, you can add any raw veggies you have in the fridge. Instead of wasting food to just buy more to “follow the recipe” add what ya got! If I use pickles, there’s no need for you to go out and buy them, especially when there are perfectly fine cucumbers or carrots in your fridge!
Getting creative in the kitchen has helped me to find peace in my life while also feeding my inner child. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this summertime potato salad!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
vegan potato salad
Ingredients
- 5 medium potatoes peeled and cubed
- ½ cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1 small bunch fresh dill finely chopped
- 1-2 tbsp chopped pickles
- 1 tbsp capers optional
- 1 can white beans or chickpeas drained and rinsed (optional, but add if you would like more protein in this dish)
Instructions
Cook the potatoes:
- Rinse, peel, and cube the potatoes. Bring a large pot of water to a boil, then add the potatoes. Boil until fork-tender (about 10–15 minutes). Drain and let cool slightly.
Make the dressing:
- In a mixing bowl, whisk together the vegan mayo, Dijon mustard, pickle juice, apple cider vinegar, lemon juice, chopped dill, salt, pepper, chopped pickles (if using), and capers.
- Adjust to taste — add a splash of water or a bit of maple syrup if you want a lighter or slightly sweet touch.
Mash the beans:
- In a separate bowl, mash the white beans or chickpeas with a fork or potato masher. Season with a pinch of salt and any spices you like (paprika, cumin, Italian blend, etc.).
Assemble the salad:
- In a large bowl, combine the cooked potatoes, mashed beans, and dressing. Gently stir until everything is evenly coated. Taste and adjust seasoning as needed.
Chill & serve:
- Let it chill in the fridge for at least 30 minutes for best flavor — or enjoy warm if you’re feeling cozy.
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