Vegan Potato Salad

recipe image


  • 5 russet potatoes, unpeeled and cubed
  • 2 carrots, shredded
  • 1 stalk celery or bok choy, diced
  • 4 green onions, diced
  • 1 cup Vegenaise, or other vegan mayo
  • 2 tablespoons dijon mustard, or to taste (optional)
  • 2 tablespoons Bragg’s Liquid Aminos, or other soy sauce
  • 1 teaspoon basil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • Sea salt and black pepper, to taste


  1. Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook! Drain and cool.
  2. Add potatoes and the rest of the veggies to a large bowl. Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.


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