Whether you’re headed to a potluck or planning a small get-together lunch, potato salad is an old stand-by that appeals to all ages. If guests are vegan, however, traditional ingredients—mayo, eggs, sour cream and sometimes bacon—make this dish off-limits. The solution? Veganize it! This version calls for dairy- and egg-free mayonnaise, creamy avocado, tangy apple cider vinegar and a splash of lemon juice for a plant-based party salad everyone can enjoy.
Vegan Potato Salad Supreme
Serves 8
Ingredients
3 lbs. small red potatoes
2 celery stalks, diced
½ garlic clove, diced
¼ cup chopped purple onion
¼ avocado, mashed
1 cup vegan mayonnaise
2 Tbsp. apple cider vinegar
1 tsp. lemon juice
½ Tbsp. stone ground mustard
½ tsp. sea salt
Optional: green olives and/or black olives, sliced
Directions
1. In a large pot, boil potatoes until tender; drain and cool completely.
2. In a large bowl, combine all remaining ingredients except olives; stir well.
3. Dice potatoes and add to bowl; mix well. Sprinkle on olives.
4. Refrigerate before serving.