Vegan Potato Salad

    Vegan Potato Salad

    (28)
    17saves
    50min


    23 people made this

    About this recipe: Not only is this potato salad vegan-frendly, it's also delicious. Potatoes are tossed with pickles, coriander and celery in a mustard-olive oil dressing. It's the perfect side salad for a summer barbecue.

    Ingredients
    Serves: 8 

    • 9 large red potatoes
    • 2 dill pickles, chopped
    • 2 spring onions, chopped
    • 2 sticks celery, chopped
    • 3 tablespoons chopped fresh coriander
    • 2 tablespoons dill pickle juice
    • 2 teaspoons dried dill
    • 1 teaspoon paprika
    • 1/4 teaspoon sea salt or to taste
    • 1/4 teaspoon ground black pepper
    • 125ml olive oil
    • 4 tablespoons red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon paprika, for garnish

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Place the potatoes into a large pot and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water and chop into cubes when cool enough to handle.
    2. Transfer the potatoes into a large salad bowl and toss lightly with dill pickles, spring onions, celery, coriander, dill pickle juice, dried dill, 1 teaspoon paprika, salt and pepper.
    3. In a bowl, whisk together the olive oil, red wine vinegar and Dijon mustard and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.
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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (28)

    by
    46

    This is a great recipe as but I did need to make a couple of changes. To reduce the sodium, I only used one pickle and instead of the pickle juice, I used vinegar. My family does not like cilantro so I used a combo of fresh parskey, basil and thyme for the herbs. A great picnic friendly recipe since it needs no refrigeration.  -  05 Jul 2010  (Review from Allrecipes US | Canada)

    by
    22

    Great stuff! I used parsley instead of cilantro, about 1/8 cup red onion instead of 2 green onions, added about 1/2 tsp of celery salt, and doubled the pickle & celery.. Yum!  -  21 Jul 2010  (Review from Allrecipes US | Canada)

    by
    19

    I am testing this recipe this weekend - preparing for that July 4th bash. I am eager to try it as I LOVE Dill and would like to use less mayo dishes this year Will update next week. -UPDATE - A HUGE HIT. Excellent recipe - I did have to make one tiny change i used one dill pickle and two smaller sweet pickles because it was what I had on hand - this was truly marvelous thanks so much Laura N. your potato salad is on the official 4th of July Barbecue Party!  -  04 Jun 2010  (Review from Allrecipes US | Canada)

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