Description

This delicious no-egg potato salad is a perfect vegan-friendly dish that will wow your BBQ guests with its creamy texture and tangy flavors. Made with tender Yukon Gold potatoes, crisp celery, and a flavorful vegan mayonnaise-based dressing, it offers a fresh and satisfying twist on a classic favorite. The addition of dill pickle relish and smoked paprika adds a delightful zing, making it an ideal side for any summer gathering.

Ingredients

Scale

Potatoes & Vegetables

2 pounds Yukon Gold potatoes (Can substitute with red potatoes)
2 stalks Celery (Diced)
1 small Red onion (Diced)
2 tablespoons Green onion (Chopped)

Dressing

1 cup Vegan mayonnaise (Store-bought or homemade)
2 tablespoons Apple cider vinegar (Can substitute with white wine vinegar)
1 tablespoon Dijon mustard (Can substitute with yellow mustard)
1 tablespoon Dill pickle relish
1 teaspoon Celery salt
Sea salt to taste
Black pepper to taste
1 teaspoon Smoked paprika (Optional cayenne for additional spice)

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Instructions

Preparation: Dice the Yukon Gold potatoes into large chunks to ensure even cooking.
Boil Potatoes: Place the diced potatoes in a pot filled with cold water. Bring the water to a boil over high heat, cover the pot, and generously salt the water once boiling. Cook the potatoes for about 25 minutes until they are fork-tender but still intact, avoiding a mushy texture.
Drain and Vinegar Soak: Drain the potatoes and return them to the pot. Drizzle with apple cider vinegar and let them cool for a few minutes to absorb the tangy flavor.
Make Dressing: In a mixing bowl, combine the vegan mayonnaise, Dijon mustard, and celery salt. Mix until smooth and creamy to create the dressing.
Combine Vegetables: Dice the red onion and celery. In a large bowl, combine the cooled potatoes, diced red onion, celery, and dill pickle relish.
Toss with Dressing: Pour the prepared mayo mixture over the potato and vegetable combination. Gently toss everything together to coat evenly without mashing the potatoes.
Season: Add sea salt and black pepper to taste to enhance the flavors.
Chill: Refrigerate the potato salad for at least one hour to allow the flavors to meld beautifully and chill the dish.
Garnish and Serve: Before serving, garnish with chopped green onions and a sprinkle of smoked paprika for color and a subtle smoky kick.

Notes

Yukon Gold potatoes work best for a creamy texture, but red potatoes are a suitable substitute.
Use vegan mayonnaise to keep the recipe egg-free and vegan-friendly.
If you prefer a bit of heat, add a pinch of cayenne pepper along with the smoked paprika.
This salad is best served chilled and can be prepared a few hours ahead of your BBQ or party.
The apple cider vinegar not only adds tang but also helps to keep the potatoes from sticking together.