Description
A vibrant vegan potato salad with a rich, creamy texture and a zesty lemon-infused dressing. Balanced with smoked paprika and aromatic spices for a tangy, flavorful twist.
Ingredients
1.5 lbs red potatoes, skin on
1/3 cup olive oil (use light/neutral variety)
1/4 cup vegan mayonnaise (non-GMO recommended)
1 tbsp lemon juice (freshly squeezed)
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 cup sliced red onion
1 tbsp smoked paprika
2 tbsp fresh dill, chopped
Instructions
In a large bowl, whisk together olive oil, mayonnaise, lemon juice, vinegar, mustard, garlic, salt, and pepper.
Bring a large pot of water to a boil (add 1 tbsp salt). Add potatoes and cook 8-10 minutes until just tender.
Drain potatoes and let cool completely (45 minutes) to help dressings bind.
Add cooled potatoes and red onion to the dressing bowl. Gently fold with a rubber spatula until fully coated.
Sprinkle with smoked paprika and stir in fresh dill before chilling.
Let rest in refrigerator for at least 30 minutes before serving.
Notes
Use a wire rack to drain potatoes for drier texture
Let dressing rest 10 minutes for better flavor melding
Optional: Roast red onion for 10 minutes for deeper sweetness
Store in non-reactive containers to prevent discoloration
Taste and adjust acidity before serving
- Prep Time: 20
- Cook Time: 10
- Category: Recipes
- Method: Boiling/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg