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Potato Salad No Egg

A classic potato salad without eggs, perfect for vegans or those with egg allergies. Creamy, tangy, and packed with flavor!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds Potatoes peeled and diced
  • 1 cup Celery finely chopped
  • 0.5 cup Red onion finely chopped
  • 0.5 cup Dill pickle diced
  • 2 tablespoons Fresh dill chopped
  • 0.5 cup Vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Apple cider vinegar
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Method
 

  1. Prepare the Potatoes: Wash, peel, and dice the potatoes.
  2. Boil the Potatoes: Cook in boiling water until tender, about 10-15 minutes.
  3. Drain and Cool: Drain the potatoes and let them cool.
  4. Mix the Dressing: Combine mayonnaise, mustard, vinegar, salt, and pepper.
  5. Combine Potatoes with Dressing: Gently fold the cooled potatoes into the dressing.
  6. Add Vegetables: Incorporate celery, red onion, and dill pickle.
  7. Chill the Salad: Refrigerate for at least 1 hour.
  8. Serve: Stir and serve cold, garnished with fresh dill if desired.

Notes

For a tangier flavor, add a bit more apple cider vinegar. Adjust seasonings to taste.