This egg-free version of the summertime staple is so creamy no one will ever guess it's vegan. Tossing the potatoes with dressing while they are still warm helps them absorb the flavors. Serve at room temperature or chilled.

Carolyn Casner
Source:, July 2018


Ingredient Checklist


Instructions Checklist
  • Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 12 minutes. Remove the potatoes from the pot.

  • Meanwhile, whisk mayonnaise, vinegar, mustard, salt and pepper together in a large bowl. Add celery, scallions and the cooked potatoes. Stir to coat. Chill until cool or cold, at least 1 hour.


To make ahead: Refrigerate for up to 2 days.

Nutrition Facts

173.7 calories; protein 2.7g 5% DV; carbohydrates 21.1g 7% DV; exchange other carbs 1.5; dietary fiber 3g 12% DV; sugars 1.4g; fat 9g 14% DV; saturated fat 0.9g 5% DV; vitamin a iu 164.2IU 3% DV; vitamin c 24.5mg 41% DV; folate 28.6mcg 7% DV; calcium 28.6mg 3% DV; iron 1.2mg 6% DV; magnesium 31mg 11% DV; potassium 553.8mg 16% DV; sodium 217mg 9% DV; thiamin 0.1mg 10% DV.