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Rachel White

Smoky Vegan Potato Salad

Smoky Vegan Potato Salad combines tender potatoes, creamy dressing, and bold smoked paprika for a rich, savory side dish perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb gold potatoes cubed
  • 1 cup celery diced
  • 1 2 cup red onion minced
Smoky Dressing
  • 1 cup vegan mayonnaise
  • 1 tbsp smoked paprika
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 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 tender but still firm. Drain well.
  2. Let potatoes cool slightly so they keep shape while absorbing dressing.
  3. Whisk mayonnaise, smoked paprika, mustard, vinegar, salt, and pepper until smooth and glossy.
  4. Add potatoes, celery, and onion to a bowl. Fold dressing in gently until coated.
  5. Chill one hour for fuller flavor. Stir lightly and serve cold.

Notes

For softer texture, dress warm potatoes; for firmer bites, cool fully first. Freezing is not recommended because potatoes turn grainy and dressing separates. Fold gently during assembly to avoid mash. Add pickles, herbs, or chili for flavor changes. Store refrigerated up to 4 days.