Creamy Vegan Potato Salad
This vegan potato salad is colorful, creamy, tangy, slightly crunchy (thanks to the fresh veggies!), and overall super satisfying.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 8
- Category: Side
Ingredients
- 8 cups cubed potatoes
- 1/2 red bell pepper, diced small
- 1 stalk celery, minced
- 1 raw ear of corn, shucked and washed
- 1/4 cup dill pickle relish
- 1/4 cup sweet pickle relish
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dill
- 1/4 tsp salt (or to taste)
- 1 cup Just Mayo (or other vegan mayonnaise)
Instructions
- Wash and cube potatoes (I like leaving the peels on, but you can peel the potatoes if you prefer). Place in a medium sauce pan, and cover with water. Bring to a boil over high heat, and cook until tender.
- Wash and dice bell pepper, then mince celery. Wash ear of corn, then carefully slice kernels off of cob using a sharp knife.
- Once potatoes are done, drain and rinse in cold water.
- In a large mixing bowl, stir all ingredients (except Just Mayo) together.
- Stir in Just Mayo until evenly distributed. (If you add it with the other ingredients, the seasonings will clump together.)
- Cover and chill until ready to serve.
Find it online: https://seasonedwithsunshine.com/creamy-vegan-potato-salad/