Easy Creamy Potato Salad No Egg Recipe (Vegan)
Potato salad is the go to side dish for cook-outs, holiday dinners and even just a simple week night meal. This creamy potato salad recipe will be a great addition if you are looking for a vegan option or simply do not like eggs! It is made with fresh ingredients that have so much flavor, no one will even notice it's egg free.
Servings: 6
Equipment
- Dutch oven or pot
Ingredients
- 2.5 pounds gold potatoes
- 1 cup celery, chopped
- 1 small shallot, thinly sliced
- 1 cup vegan mayo, or regular mayonnaise *see notes
- 1 teaspoon dry mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Wash and peel potatoes. Cut the potatoes into smaller bite sized cubes. Make sure they are uniform size so that they cook evenly.
- Add potatoes to a large Dutch oven or pot filled with COLD water.
- Bring potatoes to a boil over high heat. Cook potatoes for 10-15 minutes or until they are fork tender which means that they fork pierces through easily but is not mushy. Drain potatoes and shake off any excess water.
- While the potatoes are cooking chop the celery, shallot and parsley.
- In a large bowl mix together the mayo, dry mustard, apple cider vinegar, salt and pepper.
- Once the potatoes are completely cool, add them to the mayonnaise mixture along with the celery, shallots and parsley.
- Stir gently being careful to not smash the potatoes. Chill for at least 2 hours before serving.