Creamy Vegan Potato Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 240
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 30
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 531
- Total: 2 hr 30 min
- Active: 25 min
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
Directions
- 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.