Here is my vegan potato salad as part of my BBQ tofu plate series where I share different meal ideas to eat with BBQ tofu! This is a classic potato salad that hits the spots!

VEGAN POTATO SALAD

Cook Time: 15 minutes
Prep Time: 20 + 45 minutes to cool the potatoes
Total Time: 1 hour, 20 minutes
Serving Size: 1/2 cup
Total Servings: 6

Ingredients:

3 pounds yellow potatoes*
2 large celery stalks
6-8 green onions
1 cup vegan mayo
1 tbsp Dijon mustard
2 tbsp apple cider vinegar, divided
1 tbsp salt + 1 tsp, divided and more to taste
1 tsp pepper, more to taste
optional: 1/2 tsp paprika, regular or smoked

* Sometimes you can buy three pound bags, but I recommend buying a little bigger because after you peel the potatoes they go down by about a 1/2 pound.

Directions:

1. Peel the potatoes.
2. Cut slightly larger than bite size pieces.
3. In a large pot, add about 6 cups of water and add 1 tbsp apple cider vinegar and 1 tbsp salt. Add the potatoes and bring to a boil. Once boiled, cook for about 10 minutes until the potatoes are tender.
4. Meanwhile, cut the green onions and dice the celery.
5. When the potatoes are done, drain and let sit for about 45 minutes to cool down.
6. In the meantime, prepare the sauce so the flavors will distribute evenly into the potatoes. Add 1 cup of mayo, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp of salt, and 1 tsp of pepper.
7. Once the the potatoes are cooled, add them to a large mixing bowl with the sauce and vegetables. Gently stir to avoid breaking the potatoes. I use the fold method of stirring. See video below.
8. Keep refrigerated.