This classic plant-based potato salad recipe is a tried and true, comforting side dish to any summertime meal. This easy potato salad is ready in less than 30 minutes and can be easily customized. Enjoy at a summertime potluck or barbecue!
2teaspoonsapple cider vinegar or juice of 1/2 lemonoptional
salt & pepperto taste
Instructions
Potatoes
Place potatoes in a large pot and cover with 1 1/2 inch water. Bring to a boil, reduce heat to a simmer and cook for about 15 – 20 minutes. Make sure they are just fork-tender.
Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer).
Cut the potatoes into 1/2-inch cubes.
Dressing
In a small bowl, combine the relish, mayo, both mustards, and apple cider vinegar, and mix well. Option to add 2 tablespoons of water to thin.
Serving
In a large bowl (or pot you cooked the potatoes in) place the potatoes and pour the dressing over top and mix to combine.
Now add the chopped green onion and celery.
Serve as is, or I recommend refrigerating for at least an hour before serving. Garnish with paprika, chives, parsley, dill, or anything else you’d like.
Video
Notes
*Store leftovers in an airtight container in the refrigerator for up to 5 days.**If dressing is too thick, add a tad more water or lemon juice. If dressing is too thin, add more mayo.