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Rachel White

Mustard Vegan Potato Salad

Mustard Vegan Potato Salad combines tender potatoes with a creamy bold dressing full of tangy mustard flavor. It is bright, satisfying, and perfect for picnics, lunches, or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb gold potatoes cubed
  • 1 2 cup celery diced
  • 1 4 cup green onion sliced
Mustard Dressing
  • 3 4 cup vegan mayonnaise
  • 3 tbsp yellow mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

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

Method
 

  1. Boil potatoes in salted water until tender but still firm enough to hold shape. Drain well.
  2. Let potatoes steam dry for a few minutes. This keeps dressing from turning watery.
  3. Whisk mayonnaise, both mustards, vinegar, salt, and pepper until smooth and glossy.
  4. Add potatoes, celery, and green onion to a bowl. Fold in dressing gently.
  5. Chill at least 1 hour before serving. Stir once and garnish if desired.

Notes

For softer texture, mix while potatoes are warm; for firmer chunks, cool first. Freezing is not recommended because dressing may separate. Fold carefully during assembly to keep pieces intact. Customize with dill, pickles, paprika, or extra Dijon. Store refrigerated up to 4 days.