VEGAN

POTATO SALAD

VEGAN-FRIENDLY SIDE DISH

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WHY YOU'LL LOVE IT

If you’re craving a creamy, tangy, and delicious side dish that’s perfect for picnics, BBQs, and holiday meals, look no further than this Vegan Potato Salad! Made with simple, wholesome ingredients and a creamy dressing, this vegan version of a classic potato salad is just as satisfying as the original—but with no dairy or eggs.

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INGREDIENTS

Potatoes Vegan Mayonnaise Dijon Mustard Apple Cider Vinegar Pickles or Relish Red Onion Corn Garlic Powder & Onion Powder Fresh Herbs

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COOK THE POTATOES

Start by washing the potatoes well and cutting them into bite-sized cubes (no need to peel them unless you prefer). Place them in a large pot of salted water. Bring the pot to a boil, and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Be sure not to overcook them, as you want the potatoes to stay intact in the salad. Once done, drain the potatoes and let them cool for about 10-15 minutes.

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PREP THE DRESSING

In a large bowl, combine the vegan mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and well combined. Season the dressing with garlic powder, onion powder, and salt and pepper to taste. If you’re using pickles or relish, add them to the dressing now for that tangy flavor. For extra freshness and flavor, you can also stir in fresh herbs like parsley or dill.

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MIX THE SALAD

Once the potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold the potatoes into the dressing, being careful not to mash them. Add the chopped red onion and corn, and mix until everything is well coated.

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CHILL AND SERVE

For the best flavor, cover the potato salad and refrigerate it for at least 1 hour (or longer if you can). Before serving, give it a quick taste and adjust the seasoning if needed, adding more salt, pepper, or vinegar as desired.

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