Creamy Vegan Potato Salad


  • 2 lbs white potatoes, chopped (900 g)
  • ¾ cup celery, chopped (170 g)
  • ½ cup parsley, finely chopped (15 g)
  • ½ cup dill pickles, chopped (77 g)
  • 1 green bell pepper, finely chopped
  • 2 green onions, finely chopped
  • 1 tbsp mustard (optional)
  • Radishes, chopped (optional)
  • ¾-1 cup vegan mayo


  1. Place cubed potatoes in a large saucepan with water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  2. After the potatoes are soft and can be pierced with a fork, drain them and let them cool.
  3. Meanwhile, get the rest of your ingredients ready.
  4. In a blender, combine all ingredients and blend until smooth. Add salt and nutritional yeast to taste, if desired.
  5. Combine all ingredients in a large mixing dish.
  6. Add 3 tablespoons vegan mayo to the saucepan and blend until smooth with a large spoon. Add salt, lemon juice, and mustard to taste.
  7. This dish tastes best when served immediately, but it’ll still be good if you refrigerate it for an hour or more so the flavors have time to blend.