Classic Potato Salad (Vegan)

Makes about 6-8 side servings


2 lbs. red or yukon potatoes (I use organic red fingerling)

1/4 cup red onion (or 2-3 green onions)

1 carrot

2 stalks celery

3/4 cup vegan mayo (I like Vegenaise)

3 Tbsp. stoneground mustard

2 Tbsp. Dijon mustard

1 Tbsp. pure maple syrup

2 tsp. salt (plus more salt/pepper to taste if desired)

Other additions: fresh herbs (parsley & dill are wonderful), chives, chopped pickles or pickle relish, capers, lemon juice, smoked paprika, bell pepper, etc.


Rinse potatoes and cut into about 3/4-inch to 1-inch chunks.

Place potatoes in a medium-large saucepan and fill with water to 1 inch above potato line. Add 2 tsp. salt to water.

Place over high heat on the stove, and bring to a boil. Once boiling, reduce heat to med-low and simmer for about 5-6 minutes or until fork-tender (but not too mushy!)

While potatoes are cooking, prep veggies: dice red onion, slice celery, and shred/grate carrot (I use a box grater).

Make dressing: in a small bowl, combine mayo, both mustards, and maple syrup. (Feel free to mix in some fresh herbs if you'd like!) Stir well to combine.

In a large mixing bowl, add drained potatoes, veggies, and pour dressing over top. Toss well to coat.

Salt/pepper to taste if needed. Garnish with fresh herbs, chives, smoked paprika, etc. if desired.


Great served chilled or at room temp.

Can serve immediately, but the flavors will beautifully intensify after it sits and "marinates" for a little while! (It's a great option to make a day ahead.)

Initially it may look like too much dressing, but I find the potatoes soak it up quite a bit as it sits. Feel free to reduce it to your liking however!