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Rachel White

Red Vegan Potato Salad

Red Vegan Potato Salad combines tender red potatoes with a creamy tangy dressing and crisp vegetables. It is colorful, hearty, and perfect for picnics, lunches, or simple gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 178
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb red potatoes cut into chunks
  • 1 2 cup celery diced
  • 1 4 cup red onion finely diced
Creamy Dressing
  • 1 cup vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill chopped
  • 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 red potatoes in salted water until fork tender but still neat and firm. Drain well.
  2. Let potatoes cool slightly. Keeping them warm helps them absorb more flavor.
  3. Whisk mayonnaise, mustard, vinegar, dill, salt, and pepper until smooth.
  4. Add potatoes, celery, and onion to a bowl. Fold dressing in gently until coated.
  5. Chill at least 1 hour before serving. Stir once for a creamy finish.

Notes

For softer texture, mix while potatoes are warm; for firmer chunks, cool completely first. Freezing is not recommended because potatoes turn grainy and dressing may separate. Fold gently during assembly to protect pieces. Customize with pickles, parsley, paprika, or chives. Store refrigerated up to 4 days.