🥔 Plant-Based Chunky Red Potato Salad

This easy plant-based red potato salad is creamy, flavorful, and packed with crunchy celery, tangy relish, and Dijon mustard. It's the perfect side dish for cookouts, picnics, gatherings, or an easy weeknight meal.

Serves: 4–6  |  Prep: 15 min  |  Cook: 10–15 min  |  Chill: 1 hr+

INGREDIENTS

• 1 bag red potatoes (use 2 or more bags for a larger batch)
• vegan mayonnaise, to taste
• Dijon mustard, to taste
• sweet relish, to taste
• chopped celery, to taste
• paprika, to taste
• salt, to taste
• black pepper, to taste
• onion powder, to taste

INSTRUCTIONS

1. Wash the red potatoes thoroughly. Partially peel the potatoes, leaving some of the skin on for a rustic, chunky texture. You can also peel them completely if preferred.
2. Cut the potatoes into bite-sized chunks.
3. Add the potatoes to a large pot of salted water and boil until tender but still firm enough to hold their shape.
4. Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool slightly.
5. Add vegan mayonnaise, Dijon mustard, and relish. Start with a little and add more until the potatoes are coated to your liking.
6. Add chopped celery, paprika, salt, black pepper, and onion powder.
7. Gently mix everything together until well combined. Keep the potatoes chunky rather than overmixing them.
8. Cover and refrigerate until completely chilled.
9. Give the potato salad a quick stir before serving. Adjust the seasoning or add more vegan mayo if desired.

SERVING SUGGESTIONS

Serve chilled as a side dish alongside veggie burgers, grilled vegetables, sandwiches, vegan barbecue, or your favorite cookout dishes. This is also perfect for a Thanksgiving side dish. 

RECIPE NOTES

The amounts of vegan mayonnaise, Dijon mustard, and relish can be adjusted to your personal taste. Add enough vegan mayo to create the creaminess you prefer, and season as you go. For a larger gathering, simply double the recipe using two bags of red potatoes.