Vegan Potato Salad Recipe

5 from 1 vote

This simple vegan potato salad recipe makes for perfect side dish. Creamy, zesty, slightly tangy, full of fresh dill and with added cannellini beans, it's always a hit! Try it at your next potluck, picnic or BBQ.

Course BBQ, Salad, Side Dish

Cuisine American, British, International

Keyword vegan potato salad

Prep Time 10

Cook Time 15

Total Time 25

Servings generous servings

Calories 254kcal

Author Jo Allison

Ingredients

450 g new potatoes scrubbed, skin on, small ones left whole and larger ones halved or quartered
400 g tin cannellini beans drained and rinsed
30 g gherkins chopped
2 tablespoon fresh dill chopped
2 spring onions (scallions) thinly sliced
4 tablespoon (heaped) vegan mayo
juice of half a lemon see notes
1 teaspoon Dijon mustard optional
zest of half a lemon optional garnish
salt and pepper to taste

Metric - US Customary

Instructions

Put your potatoes in a large pan of salted water, bring to boil and cook until tender but holding their shape. Check your potatoes for doneness by piercing them with a knife. Once it goes in easily, your potatoes are ready. Drain and put them in a large bowl you’ll be mixing your salad in to cool a little.
Prepare your dressing by mixing together vegan mayo and lemon juice (or apple cider vinegar). You can also add some Dijon mustard to the dressing if you want (optional).
Once potatoes have cooled down add all of the remaining ingredients into the bowl, pour over the dressing and mix well.
Season with salt and pepper (if required) and some grated lemon zest.
Serve and enjoy!

Notes

Nutritional information is approximate, per serving and should be treated as a guideline only.
Cannellini beans can be substituted with butter beans or chickpeas.
Feel free to use capers instead of gherkins. You might need to use less (start with couple of teaspoons first and go from there).
Not a fan of dill? Not to worry, use fresh parsley or chives instead.
Spring onions can be substituted with chives, finely chopped shallot or red onion (for stronger flavour).
Lemon juice can be substituted with couple of tablespoon of apple cider vinegar.
Potato salad should be kept in the fridge where it will last 3-5 days.

Tips:

Keep your potatoes uniform in size and don't overcook them!
Keep the skin on your potatoes.
Feel free to increase the quantity of your dressing to suit your taste.

Nutrition