Vegan Potato Salad - with cups & ounces
Our vegan potato salad recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 6
Prep 10 minutes · Cook 20 minutes
| 2.2 lbs (1 kg) | waxy new potatoes, halved |
| 1 tbsp | fine sea salt, for cooking water |
| 5.3 oz (150 g) | vegan mayo |
| 2 tbsp | Dijon mustard |
| 1 tbsp | white wine vinegar |
| 1 | small red onion, very finely diced |
| 3 | celery sticks, small dice |
| 3 | gherkins, chopped |
| 2 tbsp | capers |
| 1 small bunch | dill |
| 1 small bunch | chives, snipped |
| 1/2 tsp | black pepper |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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