Vegan American Potato Salad

American Potato Salad ~

Creamy, tangy, and perfect for summertime picnics and potlucks!

The 4th of July is a major holiday in our house!

The whole family comes over and it’s an all-day event filled with laughter, games, and of course, fireworks!

We already fly Old Glory 365 days a year but I like to add to the patriotic decor for the Independence Day holiday. Red, white, and blue bunting across the front porch, a festive door wreath or sign, and more, including USA-themed decorations inside the house as well.

And the collection grows annually.

I can’t help myself; Hobby Lobby is on point every year.

And the menu for the day is second only to the fireworks display.

There is always an abundance of veggie burgers and vegan brats.

Last year, I grilled Vegan Sausage Burgers and Beyond Meat bratwurst with mustard, sauerkraut hot dog topping, and relish. (Yum!)

These were both met with the overwhelming approval of everyone, including the most hardcore meat-eaters in the crowd. One of them even asked for the burger recipe. 😉

Vegan American Potato Salad Ingredients, Tips, and Substitutions:

• Yukon Gold potatoes – Red potatoes are also a good choice. These potatoes are less starchy than, say, Russet potatoes and are better able to retain their shape when boiled.
• apple cider vinegar – Helps the potatoes hold their shape.
• salt
• vegan mayonnaise – Acts as the creamy base for the dressing. I like Hellmann’s Vegan mayonnaise for this recipe.
• vegan sour cream – Adds a little tang to the dressing. I like Tofutti brand.
• dill pickle brine – This is the “juice” in the pickle jar. It adds extra dill pickle flavor without adding a ton of pickles.
• yellow mustard – Gives the dressing a little kick.
• granulated sugar – For just a touch of sweetness.
• dill pickles – Whole pickles are best for getting good-sized chunks into the salad. I don’t recommend using relish as it tends to just get lost in the mix.
• celery – Adds nice color and crunch.
• ground black pepper
• paprika – The finishing touch just before serving.

How to Make Vegan American Potato Salad:

STEP ONE: Cook the potatoes. Into a large pot, add the potatoes and enough water to cover by 1-inch. Bring to a simmer and cook until just fork-tender, about 10-12 minutes. Drain in a colander and transfer to a large mixing bowl.

STEP TWO: Add acidity and salt. Add the apple cider vinegar and 1/2 teaspoon of salt, then toss to coat. Set the potatoes aside for 10 minutes, until cooled slightly.

STEP THREE: Make the dressing. In a small mixing bowl, whisk together the mayonnaise, sour cream, pickle brine, mustard, and sugar.

STEP FOUR: Add a little crunch. Stir in the pickles and celery. Season with the remaining 1/4 teaspoon of salt and ground black pepper.

STEP FIVE: Coat the potatoes. Pour the dressing over the cooked potatoes and toss gently to thoroughly coat.

STEP SIX: Marinate and serve. Cover and refrigerate for at least 2 hours, up to overnight. Sprinkle with paprika and serve chilled.

The Potato Salad Has to Rest.

Do not skip this step!

Potato salad is generally one of those dishes that is best served the next day, and this recipe is no exception.

Allowing the potato salad to sit and marinate in the dressing has a direct effect on its depth of flavor. Potato salad really does get better the longer it sits so, you may want to plan ahead for that.

If you don’t have time to let the potato salad sit overnight, I still recommend giving it at least 2 hours so that the potatoes are at least cooled completely and the flavors have had time to begin developing.

Enjoy!

More Summertime Side Dish Recipes You’ll Love!

• Corn Chip Taco Salad
• Dill Pickle Pasta Salad
• Grilled Potato Skewers
• Green Pea & Cheddar Salad
• Watermelon Basil Salad

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Vegan American Potato Salad

This vegan American-style potato salad is creamy, tangy, and perfect for summertime picnics, potlucks, and the 4th of July!

5 from 10 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: dairy free, gluten free, potatoes, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 20 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 6

Calories: 391kcal

Author: Holly Gray

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Ingredients

• 2 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon salt divided
• 1 cup vegan mayonnaise
• 1/4 cup vegan sour cream
• 2 tablespoons dill pickle brine from the jar
• 2 tablespoons yellow mustard
• 1/2 teaspoon granulated sugar
• 1/2 cup chopped dill pickles
• 1/3 cup celery sliced
• 1/4 teaspoon ground black pepper
• Paprika optional for serving

Instructions

• Into a large pot, add the potatoes and enough water to cover by 1-inch. Bring to a simmer and cook until just fork tender, about 10-12 minutes. Drain in a colander and transfer to a large mixing bowl.
• Add the apple cider vinegar and 1/2 teaspoon of salt, then toss to coat. Set the potatoes aside for 10 minutes, until cooled slightly.
• In a small mixing bowl, whisk together the mayonnaise, sour cream, pickle brine, mustard, and sugar.
• Stir in the pickles and celery. Season with the remaining 1/4 teaspoon of salt and ground black pepper.
• Pour the dressing over the cooked potatoes and toss gently to thoroughly coat.
• Cover and refrigerate for at least 2 hours, up to overnight. Sprinkle with paprika and serve chilled.

Nutrition

Calories: 391kcal | Carbohydrates: 33g | Protein: 4g | Fat: 26g | Saturated Fat: 3g | Sodium: 726mg | Potassium: 674mg | Fiber: 4g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 1mg

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