Classic Vegan Potato Salad

Classic Vegan Potato Salad - just like mom used to make, with pickle - a picnic favorite gets a plant based update that tastes just like the original!

Classic Vegan Pickle Potato Salad

I am so ready for summer.

For longer and warmer days, when our patio and deck become an extension of the living room. We are ready to drag out the patio furniture, fire up the grill, have people over for all the summer food favorites.

One of my summer food favorites is a Classic Vegan Pickle Potato Salad that I have adapted over the years from the recipe I grew up with - my moms potato salad. Classic flavors, not a lot of extras to distract from that simplicity I love.

I add extra dill pickle flavor to mine, though. A tangy tasty crunch.

Of course, while we have had a string of record breaking high temperatures, today as I type this I am freezing and the heat is back on. The potato salad is still good, though.

Vegan Summer Recipes

Chocolate Oat Milk Ice Cream

Savory Sweet Summer Rolls

Lightened Up Piña Coladas

The Best Vegan Burgers

Raspberry Lemon Cheesecake Cookies

Cauliflower Cashew Confetti Salad

Simple Coconut Cold Brew

Easy Tomato Refrigerator Jam

Tangy Pickled Cornichon Slaw

Summer is coming!

Right? 

Yield: 10 servings

Classic Vegan Potato Salad

Print

just like mom used to make - a picnic favorite gets a plant based update that tastes just like the original!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 3 pounds Yukon Gold potatoes
• 1 cube / 1 teaspoon vegetable bouillon
• ¾ cup cashew cream
• 1 tablespoon white vinegar
• 1 tablespoon yellow or Dijon mustard
• 3-4 large dill pickles, diced
• sea salt and black pepper

Instructions

1. Place potatoes in large stock pot with the vegetable bouillon. Add enough water to completely cover potatoes and then some - an inch or two over.
2. Bring potatoes to boil, reduce to simmer. Continue at a simmer for 10 - 15 minutes, until potatoes are just tender. Drain immediately and set aside to cool.
3. When potatoes are cool, slice into small (half inch) cubes.
4. In a large mixing bowl, combine cashew cream, vinegar, mustard, diced pickles, salt and pepper.
5. Fold in potatoes, stirring gently to combine and coat completely.
6. Cover and store in refrigerator. For best taste, enjoy within 3-4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
• 
  Raw Organic Cashews
• 
  Amazon Brand - Happy Belly White Distilled Vinegar, 16 Fluid Ounces
• 
  Amora Strong Dijon Mustard from France - 2 plastic bottles - 265 grams each
• 
  Glass Mixing Bowl Set

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 438mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 6g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

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about Kristina:

Kristina is spabettie! She discovered cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, and travel.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.