Vegan Potato Salad
Description
This vegan potato salad calls for a homemade mayonnaise with an aquafaba base| New Window. It’s an inexpensive alternative to store-bought, dairy-free mayonnaise, and it—along with this salad—is a great use for something that you might otherwise discard after opening a can of chickpeas. The mayonnaise is both lighter and thinner than conventional, store-bought mayonnaise; it gives the potato salad richness without a heavy mouthfeel, and it’s pleasantly tangy as-is—no sour cream needed.
Ingredients
- 1 1/2 pounds yellow creamer or small yukon gold potatoes
- 3/4 cup plus 2 tablespoons aquafaba mayonnaise (see headnote), or a vegan mayonnaise of choice)
- 1 tablespoon dijon mustard
- 4 1/2 teaspoons red or white wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 cup diced celery
- 1/4 cup diced red onion (increase to 1/3 cup if you prefer more)
- 1/2 cup tightly packed, finely chopped italian or curly parsley leaves
- 1/4 cup lightly packed, finely chopped dill
- freshly ground black pepper, to taste
Directions
- Bring a large pot of salted water to a boil. Add the potatoes whole. Boil for 20 minutes, or until the potatoes can be easily pierced with a fork. Run them under cold water for a couple minutes. When the potatoes have cooled a little, cut them in half and pinch the skins off. If the potatoes are large (more than 2 1/2 inches in diameter), quarter them. Transfer the peeled and halved potatoes to a large mixing bowl. Use the back of a spoon or a handheld potato masher to smash them partially, leaving some halves intact.
- Fold the mayonnaise, mustard, vinegar, and salt into the potatoes. When everything is well mixed, add the celery, onion, and herbs. Mix well. Taste, then add freshly ground pepper to taste, along with an extra pinch of salt, an extra splash of vinegar, an extra spoonful of mustard, or any other adjustments you’d like.
- Chill the potato salad for 2 to 3 hours before serving. Leftovers will keep in an airtight container in the fridge for up to 3 days.
