This veganpotato salad is excellent for family gatherings and picnics. No one will ever realize it's a low-fat, healthier vegan version. I promise, if my family can't tell, yours won't either.
First, peel, wash, and dice the potatoes into bite-sized chunks that are about 1″ in size. While you’re chopping, now is a good time to go ahead and dice up the onion.
Add the diced potatoes (but NOT the onion) to a large pot of boiling water, and allow them to cook on medium-high until they are tender–approximately 15-20 minutes. Be sure not to overcook the potatoes. You want them soft enough for a fork to go through easily but not cooked to the point of being mushy or falling apart easily.
Once the potatoes have finished cooking, use a colander to drain the cooked potatoes.
In a large bowl, add all other ingredients–onion, low-fat vegan mayo (try my homemade version), mustard (this is the refrigerator kind, not dry ground), garlic powder, parsley flakes, paprika, salt, and pepper. Just recently, I began adding a little Indian black salt to mine because it gives it just a hint of eggy flavor that the traditional potato salad has. It’s a great option to kick it up a notch.
Mix together thoroughly and serve. We love to make this no-egg potato salad for picnics and family gatherings.
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Notes
Tips & Substitutions
Potatoes- This vegan potato salad can be made with many different types of white potatoes. Traditionally, Russets or even yellow potatoes. Sometimes I make this with red potatoes and leave the skins on for more nutritional bang!
Cook time- Don't overcook the potatoes because they will become too soft and mushy--more like mashed potatoes than potato salad.
Secret ingredients- The Vegan Mayo along with the perfect amount of salt and pepper are key ingredients here. After you've made it, if it needs a little tweaking to suit your taste preference, these are the three ingredients to adjust.