Creamy Vegan Potato Salad
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This vegan potato salad is colorful, creamy, tangy, slightly crunchy (thanks to the fresh veggies!), and overall super satisfying.
Ingredients
  • 8 cups cubed potatoes
  • ½ red bell pepper, diced small
  • 1 stalk celery, minced
  • 1 raw ear of corn, shucked and washed
  • ¼ cup dill pickle relish
  • ¼ cup sweet pickle relish
  • 1½ tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp dill
  • ¼ tsp salt (or to taste)
  • 1 cup Just Mayo (or other vegan mayonnaise)
Instructions
  1. 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.
  2. Wash and dice bell pepper, then mince celery. Wash ear of corn, then carefully slice kernels off of cob using a sharp knife.
  3. Once potatoes are done, drain and rinse in cold water.
  4. In a large mixing bowl, stir all ingredients (except Just Mayo) together.
  5. Stir in Just Mayo until evenly distributed. (If you add it with the other ingredients, the seasonings will clump together.)
  6. Cover and chill until ready to serve.
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/creamy-vegan-potato-salad/