A classic creamy vegan potato salad that has no eggs or dairy and is gluten-free too!
Start by peeling and dicing one small red onion, then soak it in cold water. (This will mellow the flavor of the onion, so it doesn’t overpower the salad). Leave this onion soaking in water and set aside for later.
Next, peel and dice 2 ½ pounds of potatoes (A little over 1 kg.) into 1/2 inch sized cubes.
Once cooked, drain the potatoes, but do not rinse. Then, place them in a large bowl and sprinkle them with a tablespoon of apple cider vinegar and allow them to cool.
While the potatoes are cooling, mix together 1 cup vegan mayo, 2 tbsp mustard, 1 tsp apple cider vinegar, 1/2 tsp celery seed, 1/4 tsp garlic powder, and 1/4 tsp salt. (Mix the dressing in a separate bowl so you don’t have to stir the potatoes too much causing them to fall apart. You don’t want mashed potato salad)!
Drain the water off the red onions and toss them into the bowl with the dressing along with 1/2 cup relish and/or 1/2 cup chopped celery if desired.
Finally, pour the dressing over the top and fold it into the potatoes until everything is well mixed. (Don't over stir or it will become more like mashed potatoes).
Chill in the fridge until you are ready to serve, top with 1/4 cup green onions if desired.
Tips for making great vegan potato salad every time: