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. Source:, July 2018

Carolyn Casner


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

174 calories; 9 g total fat; 0.9 g saturated fat; 217 mg sodium. 554 mg potassium; 21.1 g carbohydrates; 3 g fiber; 1 g sugar; 2.7 g protein; 164 IU vitamin a iu; 25 mg vitamin c; 29 mcg folate; 29 mg calcium; 1 mg iron; 31 mg magnesium;