Vegan Potato Salad

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Vegan Potato Salad
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
active:
20 mins
total:
1 hr 20 mins
Servings:
6
Vegan Potato Salad

Ingredients

Directions

  • 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.

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  • 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.

Tips

To make ahead: Refrigerate for up to 2 days.

Nutrition Facts

Serving Size:
3/4 cup
Per Serving:
174 calories; protein 2.7g; carbohydrates 21.1g; dietary fiber 3g; sugars 1.4g; fat 9g; saturated fat 0.9g; vitamin a iu 164.2IU; vitamin c 24.5mg; folate 28.6mcg; calcium 28.6mg; iron 1.2mg; magnesium 31mg; potassium 553.8mg; sodium 217mg; thiamin 0.1mg.
Exchanges:

1 1/2 fat, 1 1/2 starch
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/26/2022
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