Perfect Vegan Potato Salad for Summer Picnics











Discover a delightful Vegan Potato Salad that's perfect for summer picnics and Fourth of July celebrations. This recipe is gluten, dairy-free, and packed with flavor, making it a crowd-pleaser at any outdoor gathering.


Step 1: Boiling the Potatoes

Start your vegan potato salad by bringing a large pot of salted water to a boil. Carefully add your cubed russet potatoes into the boiling water. Cover the pot and let it simmer. Keep an eye on your potatoes, we’re looking for that perfect al dente texture - firm yet tender. It's crucial not to overcook the potatoes, as we want them to hold their shape nicely in the salad. This step sets the foundation for a great potato salad, so patience is key!
Pro Tip: Add a splash of vinegar to the boiling water to help the potatoes hold their shape.

Step 2: Cooling the Ingredients

After the potatoes have reached the desired texture, drain them and let them cool. This step is essential as it stops the cooking process and ensures the potatoes don't become mushy. Spreading the potatoes out on a large plate or baking sheet can help them cool faster. While the potatoes are cooling, this is a perfect time to chop the celery and red onion and prepare any other veggies you'll be adding to your salad.
Pro Tip: To cool potatoes faster, rinse them under cold water.

Step 3: Mixing the Salad

In a large bowl, combine the cooled potatoes, finely chopped celery, and red onion. In a separate bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, and fresh dill to create a tangy and flavorful dressing. Season the dressing with salt and pepper according to your taste. Once your dressing is ready, gently fold it into the potato and veggie mix, making sure every piece is well-coated with the creamy dressing. This gentle folding ensures that your potatoes stay intact and beautifully coated.
Pro Tip: Let the dressed salad sit for a few minutes before serving to allow flavors to meld.