Simple Classic Potato Salad Vegan

Start by washing your potatoes thoroughly, a trick I learned while I was trying to get the most nutrients from them as most are found in the skin. You may choose to peel them but try keeping the skin on, it not only adds good texture but also enhances nutritional value.

Boil the potatoes in a large pot of salted water until they are fork-tender. This typically takes about 15-20 minutes. Don't overcook them, we want the potatoes to maintain their structure for the salad.

Meanwhile, in a mixing bowl, stir together the vegan mayo, white wine vinegar, and Dijon mustard. These three acting together gives a striking tang and creaminess to the salad.

Once your potatoes are drained and slightly cooled, cut them into bite-sized pieces. Add them directly to your mayo mixture.

To the same bowl, add the finely chopped celery, green onions, fresh parsley, fresh dill, salt, and black pepper. Give everything a good toss, ensuring that each potato piece is well coated.

Cover your potato salad and refrigerate for at least 30 minutes before serving. This helps the flavors meld together beautifully and improves the overall taste of the salad. This is a tip I hold close whenever making salads that require marination.

Before serving, I usually sprinkle some smoked paprika, giving it slightly smoky flavors contrasting the tangy creamy base, you can skip this part depending upon your taste preference.