• 6 Large Yellow Potatoes, cooked, peeled and diced into ½ inch cubes
  • 4 Tablespoons sweet relish
  • 2 Stalks Celery, trimmed and diced into small pieces
  • ½ Small Red Onion or 3 scallions, white and greens, finely chopped
  • 1 Tablespoon Dill
  • ½ Cup Vegenaise or Vegan Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons rice vinegar
  • Sea Salt and Pepper to taste
  • Smoked Paprika to top (Optional)
  • Vegan Beacon, finely chopped into small bits to top (Optional)

This vegan potato salad is a good addition to any summer family picnic and the best part is no one will know it’s vegan, you really don’t need to tell them. I served this potato salad at a picnic where most of my family member were not vegan and everyone loved it.


  1. To cook Potatoes, in a large deep saucepan, place potatoes in 4 qrts filtered water and bring to a boil. Turn heat down if water is boiling over.
  2. Add 1 Teaspoon Salt
  3. Cook potatoes for about 1 hour.
  4. Drain Potatoes and plunge them in cold water to cool quickly.
  5. Dice into ½ inch cubes.
  6. Combine all ingredients except for potatoes in a large mixing bowl.
  7. Gently stir in potatoes
  8. Place in refrigerator for an hour before serving.
  9. Add salt and Pepper to taste.
  10. Top with Smoked paprika

vegan potato salad recipe | www.healthyveggie.co | Healthy Veggie by Liz Diamond