Creamy Vegan Potato Salad
Prep Time: 30 min Serves: 6-8
  • 4-6 Medium sized potatoes
  • ¼ cup of chopped dill pickles
  • ½ cup of chopped carrots
  • ¾ cup of chopped celery
  • ¾ cup of chopped sweet onion
  • ¾ cup of chopped bell pepper
  • 2-3 tablespoons vegenaise (or more to taste)
  • 5 teaspoons pickle juice
  • ½ avocado, mashed with fork
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
  • Black pepper to taste
  1. Wash and peel the potatoes, then cut into bite-sized chunks. I leave the peels on, but that is a personal preference.
  2. Boil the potatoes until soft (usually about 10 minutes). The potatoes should be easily pierced with a fork.
  3. Dice the carrots, pepper, onion, celery and pickles. Set aside.
  4. Whisk (or blend on a low setting) the pickle juice, vegenaise, avocado, sea salt, garlic powder, chili powder and black pepper in a small bowl until all parts are combined.
  5. Remove the potatoes from the water and place in the fridge for 10 minutes, or until cooled.
  6. Combine the potatoes, chopped vegetables and vegenaise mixture. Use a fork to “mash” some of the potatoes until desired creaminess is achieved.
  7. Cover and place in the refrigerator overnight.
  8. Serve cold with your favorite vegan cookout staple!
Recipe by Vegaprocity at