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 Classic Potato Salad Creamy, tangy and full of great flavor, our Classic Potato Salad tastes like a deli counter potato salad but better with bites of fresh celery and onion. Take to a picnic or potluck to impress everyone; omnis especially will not believe this is vegan. If you want to lower the fat content, use a higher portion of the yogurt to mayonnaise. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Classic Potato Salad 2 ½ pounds red or Yukon gold potatoes, cut into equal chunks 1 cup celery, sliced 1 cup red onion, minced 1 cup non-dairy mayonnaise, store-bought or homemade ½ cup plain non-dairy yogurt 1 tablespoon yellow mustard 1 tablespoon fresh lemon juice 2 tablespoons fresh dill, minced Salt, pepper and paprika to taste Steam the potatoes until fork-tender. This took me just over 25 minutes. You want the potatoes to be tender but not so soft they will fall apart when mixed. In a large bowl, combine the celery and onion. Mix together the mayonnaise, yogurt, mustard and lemon juice in a medium bowl. When the potatoes are ready, add to the large bowl along with the mayonnaise mixture and the dill. Toss until all the potatoes are covered, and season to taste with the salt, pepper and paprika. Chill for an hour or longer before serving. © 2013-2019, Vegan Street |
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