What's the best way to store potato salad?

Store leftovers in an airtight container in the refrigerator for 3-4 days. If you're using vegan mayo, you don't have to worry too much about leaving it out on the counter. However, if you are using regular mayo, don't let it sit out for longer than 2 hours – be sure to refrigerate ASAP.

Can this be made in advance?

Absolutely! If you don't want to worry about your potato salad getting soggy, you can always prep the potatoes and other ingredients separately, then toss them in the dressing just before serving. If you're serving the salad within 24 hours, go ahead and mix everything together at once – it actually gets more flavor the longer it sits.

Can I make this without mayo?

This recipe does contain mayo, but if you're not a fan, you can substitute with an oil and vinegar based dressing, like the one in this recipe .

What are some dishes that go well with potato salad?

Just about anything you'd serve at a summer cookout. A few of our favorites: Grilled Cauliflower Steak with Chimichurri , Grilled Corn, Black Bean & Avocado Salad and BBQ Grilled Tofu Skewers . If you're not vegan, grill up some chicken , fish, or another protein of choice.

Dill Pickle Potato Salad (Vegan)

Description

This vegan dill pickle salad is EVERYTHING; it's creamy, tangy, refreshing and made with roasted potatoes for a bit of extra texture. Perfect as a summer side dish or light lunch.

Ingredients

Scale

Potatoes:

6 cups baby potatoes, quartered
2 tbsp olive oil
1 tbsp dijon mustard
1/2 cup finely chopped shallots or onion
1 tbsp garlic, finely minced
1 tsp salt
1/2 tsp pepper

Dressing:

1/3 cup mayo (vegan or regular)
1 1/2 tbsp dijon mustard
2 tsp liquid from dill pickle jar

Assembly:

3/4 cup dill pickles, diced finely
1 cup thinly sliced celery
1 tbsp fresh dill, minced
Salt and pepper to taste
Optional: tofu bacon bits

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Instructions

Preheat oven to 375˚F.
Quarter potatoes and prepare shallots and garlic. In a small bowl, whisk together olive oil, dijon, salt and pepper and pour over potato/shallot mixture, tossing well to coat. Spread evenly on a sheet pan and roast for 30-45 minutes, until fork tender and slightly browned and crispy.
Meanwhile, if adding tofu bacon, follow these instructions (using the pan method instead of the oven).
Whisk together dressing and set aside.
Prep remaining salad ingredients and add to a large mixing bowl. Once roasted potatoes have cooled, add to bowl, then toss with the dressing and serve.

Notes

If you're not vegan, feel free to use regular fried bacon bits instead.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 274
Sugar: 3.3 g
Sodium: 1237 mg
Fat: 16.3 g
Saturated Fat: 3.1 g
Trans Fat: 0 g
Carbohydrates: 27.8 g
Fiber: 4.6 g
Protein: 4 g
Cholesterol: 8.2 mg