Vegan Party Potato Salad is a must!
At our Hamptons Vegan barbecues, we always have this vegan party potato salad. Because it’s the best. It’s a must-have item and if it’s not on the menu for some crazy reason (forgot to pick up potatoes or no pickles), then there is some serious grumbling going on here. And I can’t sneak in macaroni salad without a lot of pushback. Because everybody likes macaroni salad but they love this.
Party! Potato Salad memories
Our recipe goes way back. It’s been around since before the Hamptons Vegan was in the Hamptons! We’ve made a version of this since the upstate New York days when the family would meet at Nathaniel Cole Park near Binghamton, NY (my hometown ♥) or head over to Otsiningo Park off Front Street and Bevier Street in Binghamton when the kids were little and we were visiting Grandma. There were also picnics with our salad at Chenango Valley State Park and Dorchester Park in Whitney Point, NY.
Then there were the picnics in Virginia Beach, VA in the backyard of our Alanton neighborhood or on the beach near the former Station One hotel.
So now, we have our favorite salad in vegan form, at home in the Hamptons. And we may pack up a cooler and head out to Rogers Beach in Westhampton Beach or trek out to Flying Point in Watermill.
And if we’re visiting our camping friends, then we pack it to go to Cupsogue County Park in Westhampton Dunes or Shinnecock Park in Southampton, NY.
Make it for future traditions
So no matter where you take your party potato salad, you will be happy to have it with you for your eating enjoyment. Now turn all your picnics into a party with our salad!
Also, pack our Glorious Grilled Veggie Sandwich in your picnic cooler, too!
Finally for dessert, how about our Very Vegan Vanilla Cupcakes with our Better Buttercream Frosting?! Or one of our other go-to picnic desserts: Bangin Banana Cake.
Picture perfect picnic foods!
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Party Potato Salad
Ingredients
- 6 medium potatoes, cut into about 3/4 inch pieces this is about 3 pounds or 48 ounces
- 1/2 cup red onions, diced can use other types of onion
- 1-2 large dill pickles, chopped up into a fine dice
- 1/4 cup chopped celery optional
- 1/4 cup grated carrot optional
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 2/3 cup (or more to taste) vegan mayo like Hellman's Vegan Mayo or Veganaise *see notes*
- 1/3 cup vegan sour cream like Tofutti or Follow Your Heart *see notes*
- 1-2 tablespoons pickle juice
- 1/2 teaspoon ground black pepper or to taste
- 1 1/2 tablespoons mustard
- 1-2 tablespoons sub sauce or Italian dressing optional
Instructions
- 1. Chop up your vegetables.2. Put potatoes into a good size saucepan and add just enough cold water to cover the potatoes. Bring to a boil. Cook for approximately 15 minutes. Long enough to soften but not so long that they fall apart. 3. While potatoes are cooking, mix together in a large bowl, mayo, sour cream, pickles, onions, mustard, pickle juice, pepper, and any of the optional add-ins of your choice like carrots and celery. (Everything but the vinegar and salt.)4. When potatoes are soft enough to pierce drain them in a strainer. Toss potatoes with vinegar and salt.5. Now, mix potatoes into the rest of the ingredients in your large bowl. Cover and chill in the fridge for at least 30 minutes. 6. Serve chilled with a little chopped pickle and chopped red onion to garnish.