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Rachel White

Picnic Vegan Potato Salad

Picnic Vegan Potato Salad delivers creamy, crunchy, crowd-friendly flavor with tender potatoes and a tangy dressing made for outdoor meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb yellow potatoes cubed
  • 1 cup celery diced
  • 1 2 cup red onion minced
  • 1 4 cup pickle relish
Creamy Dressing
  • 1 cup vegan mayonnaise
  • 1 tbsp apple cider vinegar
  • 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 until fork tender but still holding shape. Drain well.
  2. Cool potatoes until warm so they absorb dressing without breaking apart.
  3. Whisk mayonnaise, vinegar, mustard, salt, and pepper until smooth and creamy.
  4. Add potatoes, celery, onion, and relish to a bowl. Fold dressing in gently until coated.
  5. Chill at least 1 hour. Stir lightly before packing or serving cold.

Notes

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