We took classic, creamy potato salad — a summertime favorite for picnics and BBQs — and transformed it into a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds red-skinned potatoes (about 6 medium), cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons apple cider vinegar
- 3/4 cup vegan mayonnaise
- 3 tablespoons vegan sour cream
- 1/4 cup finely chopped cornichons, plus 1 tablespoon brine
- 1 tablespoon vegan Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 3 stalks celery, finely diced (about 1 cup)
- 2 scallions, thinly sliced
- Paprika, for serving
Instructions
- Put the potatoes in a large saucepan and cover with cold water; season with 1 teaspoon salt. Bring to a simmer over medium-high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain well and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss to coat well. Let cool slightly, about 10 minutes.
- Meanwhile, whisk the vegan mayonnaise, vegan sour cream, cornichon brine, vegan mustard and several grinds of black pepper in a small bowl until smooth and combined. Stir in the parsley, cornichons, celery and scallions to combine.
- Pour the creamy dressing over the potatoes and gently toss with a rubber spatula to combine. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until chilled through, at least 2 hours and up to overnight.
- Sprinkle with paprika before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 240 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 531 mg |
| Serving Size | 1 of 6 servings |
| Calories | 240 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 531 mg |
Reviews
I make this all the time. So easy to make vegan – just swap out regular mayo for vegan – which is just as good IMO.