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Vegan Picnic Potato Salad, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, oil free, no refined sugar, no oil, refined sugar free, dinner, side, side dish, dairy free, dinner party, entertaining

Vegan Picnic Potato Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 Servings 1x
  • Category: Side
  • Cuisine: American


A potato salad that even grandma would be proud to call her own.  Simple is best with a splash of vegan creativity, this creamy and delicious potato salad will quickly become your family’s picnic favorite. A fabulous Whole Food Plant Based recipe. Vegan, oil free, refined sugar free, gluten free, no highly processed ingredients.


  • 2 ½ lbs. baby potatoes, cut in half or fourths (largely dependent on size of potatoes) boiled until tender
  • 2 large celery ribs, medium dice
  • 2 large carrots, grated
  • ¼ large red onion, small dice
  • 1 1/3 cup assorted, red, orange, and yellow bell peppers, small dice – measure after dicing the bell peppers
  • 1 cup Cashew Vegan Mayonnaise – see recipe
  • 3 Tablespoons apple cider vinegar
  • ¼ teaspoon sweet paprika
  • ½ to 1 teaspoon celery seed (+/- to taste)
  • ½ to 1 teaspoon sea salt (+/- to taste)
  • 8 cracks freshly ground pepper (+/- to taste)

Optional Toppings

  • Assorted bell peppers, small diced
  • Red onion, small dice


  1. Wash 2 ½ pounds of white and red baby potatoes. Leave the skins on; cut them into half or fourths depending on the size of the baby potatoes.  Baby potato sizes vary greatly.  You want to ensure that your potatoes are uniform in size to ensure they are all cooked and tender at nearly the same time.  Do not cut them too small as they tend to shrink in size when boiled.  Additionally, if you cut them too small, they tend to self-destruct when boiling them.
  2. In a medium stockpot, add the cut baby potatoes, cover with cold water, sprinkle the water with some sea salt and place on the stove over high heat. Bring the water to a rolling boil, then once the water is boiling, reduce the heat to medium and lightly boil the baby potatoes until just tender. This takes approximately 20 to 25 minutes.  Start checking around the 15 minute time frame.
  3. Test for tenderness by sliding a sharp knife into a potato (select one of the larger ones). If the knife slides in cleanly, then the potatoes are done.  If unsure if the potatoes are tender enough, then take one potato out of the boiling water with a slotted spoon and run it under cold water, then carefully taste it (the inside of the potato will still be piping hot). If not done, simmer for a few more minutes and repeat the process of checking for tenderness until done.
  4. Once the potatoes are done, then very gently drain the potatoes into a colander and run them under cold water until they are no longer hot. Next, lay the boiled potatoes out onto a baking sheet to completely cool.
  5. Once the potatoes are completed cooled, place them into a large bowl. Add all the other remaining ingredients and gently stir to incorporate.
  6. Test the flavors, add more spices (recipe ingredients) to achieve the level of flavor you desire.
  7. Refrigerate for one to two hours before serving.
  8. Right before serving, place some assorted small diced bell peppers and red onions.  Sprinkle the top with sweet paprika.