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Rachel White

Green Onion Vegan Potato Salad

Green Onion Vegan Potato Salad combines tender potatoes, creamy dressing, and fresh scallions for a bright, satisfying side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb red potatoes cubed
  • 1 cup green onion thinly sliced
  • 1 2 cup celery diced
Creamy Dressing
  • 1 cup vegan mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 2 tsp salt to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Pot
  • Colander
  • Knife
  • Whisk
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil potatoes in salted water until fork tender yet still firm. Drain well.
  2. Cool potatoes until warm so they hold shape and absorb flavor.
  3. Whisk mayonnaise, lemon juice, mustard, salt, and pepper until smooth.
  4. Add potatoes, green onion, and celery to a bowl. Fold dressing in gently until coated.
  5. Chill 30 minutes. Stir lightly and garnish with extra green onion before serving.

Notes

For softer texture, mix dressing into warm potatoes. For firmer bites, cool potatoes completely first. Freezing is not recommended because potatoes become grainy and dressing can separate. Fold gently during assembly to keep chunks intact. Add dill, pickles, or mustard for flavor changes. Store refrigerated up to 4 days.