vegan potato salad
This tangy, slightly sweet, crunchy potato salad is a beautiful mixture of fresh herbs, vegetables, and flavor. Packed with protein, be sure to share with other vegan skeptics or keep for yourself throughout the week ;)
Servings: 3 people
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.