If using store bought mayo, I like to add 2 tablespoons of purified water to the dressing as store bought mayo tends to be very heavy. Vegan mayo – Use store bought or make your own vegan mayo (it’s so easy to make and tastes amazing).Dill pickle or sweet relish – I don’t usually add relish, but I know it’s a favorite and have it added for those who love it.I typically use green onion, but red onion would be great too, adding extra color. Celery – It’s cool, crunchy and a classic potato salad ingredient, but can be omitted if you’re not a fan.
You can use russet, just be sure to cook them al dente. They hold their shape well after cooking and won’t turn to mush. Potatoes – The best potatoes for potato salad are waxy potatoes such as Yukon gold (my favorite), red or white.In this recipe, chopped boiled potatoes, onion, celery, and optional relish are tossed with a creamy mayo dressing for a classic whole food, plant based potato salad side dish everyone will love! Serving Suggestions Ingredients You’ll Need And it’s great all year long – summer, spring, fall and winter!
Plus, it’s dairy free so you don’t have to worry about it sitting out. When you need a side dish to take along to picnics, potlucks or BBQ’s, this is a perfect quick and easy side that’s a true crowd pleaser. You can easily build upon the classic base, making your own ‘best’ vegan potato salad! This old-time family favorite vegan potato salad is made with a few simple ingredients and creamy mayo dressing that’s simply the best! It’s just like mom used to make, minus the hard-boiled eggs.Ĭustomize it by adding more colorful veggies, or maybe add a little more of the dressing if you love it extra creamy. If you’re anything like me, you love potato salad in just about any form! You may already be familiar with this Fresh Herb Potato Salad, Curried Potato Salad, Creamy Dill Potato Salad, and German Potato Salad with Dill, all of which are fantastic! It’s a ‘tried and true’, easy customizable recipe that’s ready in about 30 minutes! If you are a miracle whip person, pls feel free to sub that for the mayonnaise and I would not add the pinch of sugar as miracle whip is kinda sweet.This classic Southern style Vegan Potato Salad is a crowd-pleasing favorite with tender potatoes and perfectly seasoned creamy mayo and mustard dressing. Eventually, the hubs subcommed to my mayonnaise preferences (in most dishes – he still puts miracle whip on his sammies). But as I have gone thru life, my taste buds have changed and I have became a mayonnaise person – which made it interesting when I made said potato salads, tuna salad or even sammies.
My husbnads family was also a miracle whip family, so all was good. Now I cant end this blogpost without bringing up the most important part of a macaroni salad and the age old question – mayonnaise or miracle whip? I was raised on miracle whip so for a good portion of my life, that was always what was used to make potato salads and macaroni salads. I think it needed a little less savory when pairing with the ribs! Don’t get me wrong…it was still delicious, but I am always re-evaluating my recipes and I just think sweet relish would be better I used a dill relish, but I think if I am to make this again, I would use a sweet pickle relish. So for this recipe, I have added pickle relish to the mix.
Mix your dressing in a separate bowl, then apply to the salad.Cook the pasta to al dente – then rinse in cold water to stop the cooking process and enable you to add the other ingredients right away.There are a few tips that I think make for an awesome macaroni salad