This recipe is perfect for a summer BBQ or picnic!

Potato Salad [Vegan]


Cooking Time




  • potatoes
  • 2 tablespoons + 1 teaspoon sea salt, divided
  • 1 cup vegan mayo with olive oil
  • 2 tablespoons Dijon mustard
  • 1/2 cup dill, roughly chopped
  • 1 teaspooon white pepper
  • 1/2 cup celery, diced
  • 1/4 cup chives, chopped


  1. In a large pot of water, add potatoes and 2 tablespoons of salt. Bring to a boil then turn down the heat and simmer for 15 minutes (5 minutes less for small potatoes).
  2. Drain potatoes in a colander, then put the colander into the empty pot and cover with a clean towel so that the potatoes steam for 15 – 20 minutes.
  3. In a medium bowl combine Earth Balance mindful mayo, mustard, dill, 1 tsp. of salt, and 1 tsp. of white pepper.
  4. When the potatoes have cooled cut into large chunks. Tip – make sure not to cut the chunks too small or they might fall apart. Place potato chunks into a large mixing bowl.
  5. Pour the dressing over the potatoes, and stir in celery and chives. Add salt and pepper to taste if needed. Refrigerate to enhance flavors