This easy and creamy Vegan Potato Salad is so rich and luscious you'd never know it's oil-free. Perfect for serving at a summer cookout or picnic. Your non-vegan friends and family won't believe how much it tastes like the real thing!
1teaspoonsea salt or kala namak(kala namak adds an eggy flavor)
Wash the potatoes to remove any dirt or bad spots. Chop the potatoes into cubes (chop into quarters lengthwise and then chop each quarter into 2 to 4 cubes depending on the size of the potato). The cubes should be about the size of your thumb (but this is really a matter of personal preference).
Add the potato cubes to a medium or large pot with cold water. Bring to a boil and cook until fork-tender (about 10 minutes, depending on the size of your cubes).
Using the instructions linked below, assemble the vegan oil-free aioli. (Alternatively, you could use vegan mayonnaise or unsweetened yogurt of choice).
While the potatoes are cooking, assemble the other ingredients: dice the celery, onions, and sweet pickles. Chop or use kitchen shears to cut the chives.
Drain and rinse the potatoes under cold water. Let the potatoes cool in the strainer for about 3 to 5 minutes, or until they are no longer warm.
Add the potatoes to a large mixing bowl. Pour the vinegar over the potatoes and gently stir to combine. Let rest about 2 to 3 minutes.
Add all of the other ingredients except the chives. Gently fold the ingredients through the potatoes with a rubber spatula, being careful not to break up the potatoes.
If serving right away top with the chives and enjoy! If you're making this dish ahead to serve later, store in the refrigerator in an airtight container. Top with chives just before serving.
For this recipe I used yellow/gold potatoes. You can substitute with red potatoes, if you prefer.
I like to keep the skins on the potatoes for more flavor and nutrition, but you can certainly peel them before boiling if that's your preference.
I made this recipe using the vegan oil-free aioli linked below. This has a very strong garlic flavor. If you don't like raw garlic, simply omit and use as is. If using a storebought vegan mayo or yogurt and you want more garlic flavor, add 1 tablespoon garlic powder in when you combine the ingredients.
When adding the aioli or mayo, start with ⅔ cup. You can add more later according to preference.
For a soy-free alternative, try using cashew or almond cream (boil 1 cup for 10 minutes, and then drain, rinse, and blend in a high-speed blender).