When it comes to lunch or dinner in the summer, nothing quite makes the meal complete like potato salad.

It’s a nice cool side dish perfect for barbecues and picnics. 

Yes, you can make a delicious potato salad that is vegan. It all comes down to no eggs or dairy.

The key to this dish is using vegan mayonnaise. You can find it at most grocery stores. 

Not only is this potato salad awesome, the onions and celery in it make it healthy as well. 

Diced pimentos are also a key ingredient. They are peppers that are high in vitamins A and C, and they also boost your immune system. 

Give potato salad a try without the eggs once. 

You won’t be able to tell the difference. 

Have a great summer and enjoy that vegan thing.


2  half-pound potatoes

1 large pimento, diced

1 teaspoon fresh dill

½ cup vegan mayonnaise

2 tablespoons stone ground mustard

1 small purple onion diced

1 celery stalk, diced

Celtic sea salt

Place potato pieces into a large stock pot and cover with water. 

Boil over high heat for about 15 minutes until tender enough to pierce with a fork.

Drain well and rinse with cold water.

In a bowl, add all ingredients except the potatoes and salt, and mix until well combined into a sauce.

Add the potatoes and toss until evenly coated with sauce.

Add salt to taste and serve.


Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV.


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