Vegan Potato Salad

August 2020
Vegan, Vegetarian, Summer


A summer cookout classic, but vegan.


2 1/2-3 lbs. diced Yukon Gold or red potatoes

1 tsp. kosher salt

2 organic carrots, peeled and shredded

1 organic cucumber, seeded and diced

3-4 organic green onions, diced

3/4 cup organic flat leaf parsley, finely chopped

1/4 cup organic dill, minced

1 cup Follow Your Heart Soy Free Vegenaise

1 Tbsp. Woodstock Organic Yellow Mustard

1 tsp. Spectrum Organic Distilled White Vinegar


Step 1

Put potatoes in a large pot, cover with cold water by 1 inch and add 1 tsp. kosher salt.

Step 2

Place a lid on top and bring to a boil. Reduce heat to a medium and remove the lid and allow to cook until the potatoes just until they are fork tender.

Step 3

Strain potatoes and set aside to cool.

Step 4

In a large bowl, add your cooled potatoes, carrots, cucumbers, green onions, flat leaf parsley, and dill. Stir to combine.

Step 5

In a small bowl, mix together your mayo, mustard, and vinegar, season with salt and pepper.

Step 6

Pour dressing over salad and toss to combine. Allow to stand for 30 minutes for flavors to develop.