Creamy Potato Salad
This Creamy Potato Salad is not only a tasty side dish but also a great option for those following a plant-based diet. Its rich, creamy texture and flavorful seasoning make it a standout at any meal. Whether you’re serving it at a family gathering or enjoying it as a weekday lunch, this potato salad is sure to become a favorite.
Ingredients
- 4 large russet potatoes peeled and cut into 1-inch chunks
- 2 celery stalks thinly sliced
- ½ red onion minced
- 2 scallions thinly sliced
- ¼ cup vegan mayonnaise
- Juice of 1 lemon
- 3 tablespoons dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika plus more for garnish
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons Freshly chopped parsley plus more for garnish
Instructions
- Bring a pot of water to a boil, enough water to submerge the potatoes in. Carefully add the potatoes to the boiling water, let cook for 8 minutes or until fork tender, do not let the potatoes turn to mush. Drain the potatoes in a colander and run cold water over them to cool them.
- Transfer potatoes to a large bowl and add the celery, onion, scallions, mayonnaise, lemon juice, dijon mustard , maple syrup, smoked paprika, salt and pepper. Mix until everything is combined. Transfer to a serving dish and sprinkle with smoked paprika and parsley, if using.
Notes
If time allows, make a day in advance and allow it to sit in the fridge overnight to enhance the flavor.
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