We’re willing to bet that most people in the world can recognize a potato. Even though potatoes were first cultivated in a small area shared by Peru and Bolivia, they’ve spread around the world. The Spanish brought them to Europe in the 16th century, and now they’re everywhere! Here, we’ll show you how we turn this globe-trotting tuber into a creamy, vegan potato salad.
Choose a Potato that Apeels to you!
Waxy potatoes (like Yellow Finn, Yukon Gold, or Red) hold together really well in a salad. Starchy types (like Russet or Idaho) aren’t the usual choice because they break down easily. However, starchy potatoes soak up flavors well and the edges crumble into the dressing, giving your salad a softer, creamier texture.
You can also mix potato types to add interesting colors. Mixing white, yellow, red and purple potatoes with your creamy dressing will make your salad really apeeling!
So in summary: it’s up to you! Choose waxy potatoes (like us) for a firmer bite. Use Starchy potatoes if you’re looking for something a little smoother.
To Peel, or Not to Peel?
You can also keep your potatoes together by leaving the skin on. This will add to the appearance and texture of the salad. Plus, you need to eat the whole potato to get all of its nutritional value! But remember, potatoes grow in the soil, so scrub them well. You want people to think “creamy” – not “gritty” – when your potato salad hits the table.
Another top tip – start cooking the potatoes with cold water! The potatoes won’t cook evenly if you drop them straight into a boiling pot. The outside will overcook, the insides will be raw, and your creamy potato salad will just be … weird.
So, submerge the potatoes into cold water and heat until boiling. Once they’ve reached a boil, turn them down to simmer. This stops them from smashing into each other and breaking up. Finally, make sure you salt the water, which will season the potatoes all the way through!
OK, now it’s time to dress your spuds for the party! First, make sure they have cooled – otherwise your dressing will melt and become runny. Then, choose your mix-ins. We kept our potato salad simple with creamy vegan mayonnaise, dill, green onion, salt, and pepper. We also sprinkled lemon juice on the potatoes before we mixed it all up.
However, there are all kinds of potato-friendly things you can add:
- Fresh herbs: parsley, sage, tarragon, basil, thyme, and rosemary.
- Acid: apple cider vinegar, pickle juice (!)
- Condiments: dijon mustard, ground horseradish, hot sauce
- Crunchy stuff: pickles, celery, fresh radishes
Now, we know it’s hard, but try not to eat the whole bowl on the spot! We think potato salad tastes even better when the flavors mingle in the fridge overnight. In fact, it will keep up to 3 days if you keep it cold. So, leave it in the fridge or cooler until everyone is ready to eat!
We hope this creamy potato salad was a hit! Let us know how it turned out with a comment and rating! Every bit of feedback helps make the Plant Riot even better!Print
Easy + Creamy Potato Salad with Vegan Mayo
Try this easy, creamy potato salad, made with vegan mayonnaise and fresh herbs. You’ll love it for picnics, BBQs, and any warm-weather get-together!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes + cooling time
- Yield: 12 servings 1x
- 5lbs / 2.25kgs waxy potatoes (e.g. Yellow Finn, Yukon Gold, or Red), roughly chopped into 1/2 inch / 1.5cm cubes
- 1/2 cup vegan mayonnaise*
- 8 green onions, trimmed and thinly sliced
- Handful fresh dill, finely chopped
- Juice of half a lemon
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Fill a large pot with water, add chopped potatoes and a pinch of salt. Place the pot on the stove top and bring to the boil.
- Once boiling, reduce heat and simmer until potatoes are tender, around 10-15 minutes (depending on the size of the pieces).
- The potatoes are cooked once you can slide a fork into the center. Drain, transfer to a large salad bowl and set aside to cool.
- Into the bowl of cooled potatoes, add mayonnaise, sliced green onions, fresh dill, squeeze of lemon, salt, and pepper, then stir well to combine. Taste and adjust seasoning if needed. Serve cold.
- Increase to 3/4 cup if you want your potato salad REALLY CREAMY!
- Store in an airtight container in the fridge for up to 3 days.
- Nutrition facts are to be used as a guide only and are calculated without optional toppings.
Keywords: easy creamy potato salad, creamy potato salad, vegan potato salad, how to make potato salad
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