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Tri-Color Vegan Potato Salad

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"I call it vegan because it is, but it's better than most non-vegan potato salads that I have had. There is no dairy and no egg but of course you can add them if you wish."
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Ingredients

1 h 35 m servings 389 cals
Original recipe yields 4 servings

Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
  2. Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
  3. Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.

Footnotes

  • Cook's Note:
  • I use Vegenaise® instead of mayo because I prefer the flavor. You can find it at most health food stores or some grocery stores in the health food refrigerated section. You can also order it online.

Nutrition Facts


Per Serving: 389 calories; 27.6 g fat; 34.6 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 968 mg sodium. Full nutrition

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