Memorial Day is coming up and we got you covered with the perfect party recipe! Every summer my mom would always make this potato salad for cookouts, barbecues, and parties. It has become a classic staple in my family, and I am excited to share this veganized version with you. Summer cookouts this year will be taken to the next level with this bomb AF potato salad!Brought to life by a mixture of vegan mayonnaise, mustard, fresh herbs, and veggies, this potato salad is packed with flavor and appeals to just about anybody. We used mini multicolored potatoes which added the perfect burst of color to the dish. We promise this is the perfect side dish to accompany vegan burgers, dogs, and all the cookout essentials this summer!
We are excited to share that we partnered with Whole Foods Market 365 to put together this recipe. We checked out their brand-spankin’ new location in Long Beach, CA and we are so stoked that another location has opened up in the LA/OC area! If you haven’t yet heard of Whole Foods Market 365, it is different than a regular WFM as it is a simpler grocery store experience with high-quality products at a more accessible price. They offer the same quality and hold the same standards while offering the best price points. Their goal is to make healthier living more affordable and we are all about that! PLUS their vegan product selection is aaamazing! This is just a fraction of what they sold– I just love how stocked up they were, making it easier to find what we needed. They even carry the Beyond Meat burgers and sausages, which are some of our favorite specialty items! If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
Memorial Day is coming up and we got you covered with the perfect party recipe! Your summer cookout this year will be taken to the next level with this bomb AF potato salad! Fresh veggies, herbs, and an amazing creamy vegan dressing; this potato salad is packed with flavor and appeals to just about anybody!
2 lbs. mixed baby potatoes, washed well and halved
2 stalks celery, diced small
½ large red onion, finely minced
1 bell pepper, diced small (we used 1/2 red & 1/2 yellow)
6–8 baby cornichon pickles, diced small
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh chives, finely chopped
1/3 cup vegan mayonnaise (or opt for 1 medium avocado)
1/4 teaspoon garlic powder
2 tablespoons organic apple cider vinegar
2 tablespoons whole grain Dijon mustard or German mustard
Salt and black pepper, to taste
Place the potatoes in a pot and cover with a few inches of water. Place it on the stove over medium-high heat and bring to a boil. Once boiling, allow the potatoes to cook until just fork tender, about 6-8 minutes.
While potatoes cook, prepare the remaining ingredients for the salad and combine everything in large bowl.
Once the potatoes are cooked, drain them and add them to the bowl.
In another small bowl, whisk together all of the ingredients for the dressing until smooth.* Pour the dressing over the salad mixture and mix until everything is evenly coated.
Adjust seasonings to taste and serve.
If you are using avocado instead of mayonnaise, we recommend that you use a food processor for the dressing to ensure that it is completely smooth.
Nutrition facts do not take into account the addition of salt and pepper to taste.
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