Go Back
Rachel White

Ranch Vegan Potato Salad

Ranch Vegan Potato Salad blends tender potatoes with a creamy herb-packed dressing for an easy crowd-pleasing 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: 190
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb yellow potatoes cubed
  • 3 4 cup celery diced
  • 1 2 cup green onion sliced
Ranch Dressing
  • 1 cup vegan mayonnaise
  • 1 4 cup unsweetened plant milk
  • 1 tbsp dill chopped
  • 1 tbsp parsley chopped
  • 1 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 2 tsp salt to taste

Equipment

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

Method
 

  1. Boil potatoes until fork tender but not falling apart. Drain thoroughly.
  2. Cool potatoes until warm, not hot, so dressing stays creamy.
  3. Whisk mayonnaise, plant milk, dill, parsley, garlic powder, lemon juice, and salt until smooth.
  4. Add potatoes, celery, and green onion to a bowl. Fold dressing in gently until coated.
  5. Chill at least 30 minutes. Stir lightly before serving for best texture.

Notes

For softer texture, dress warm potatoes. For firmer bites, chill potatoes first. Freezing is not recommended because dressing may split and potatoes can turn grainy. Fold gently during assembly to keep chunks intact. Add pickles, chives, or extra dill for flavor changes. Store refrigerated up to 4 days.