Vegan Potato Salad for May Day Picnic
recipe

A delicious vegan potato salad that is perfect for your May Day brunch! Made with potatoes, gherkins, red onion, celery, dill, and a creamy dressing, this salad is the tastiest addition to your spring celebration and pairs well with grilled dishes.
Preparation Time: 30 minutes
Serving Size: 4-6
Ingredients:
- 500 g potatoes
- 150 g gherkins
- 1 red onion
- 1 celery stalk
- 2 tbsp fresh dill
- 100 ml vegan mayonnaise
- 1 tbsp mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
1. Boil the potatoes with their skins in salted water until tender. Allow to cool and then peel them.
2. Cut the cooled potatoes into cubes.
3. Finely chop the gherkins, red onion, and celery.
4. In a bowl, mix together the vegan mayonnaise, mustard, lemon juice, salt, and pepper.
5. Gently fold the potatoes, gherkins, red onion, celery, and dill into the dressing, being careful not to break the potatoes.
6. Let the salad sit in the refrigerator for at least 15 minutes before serving.
Nutritional Information (per serving):
- Energy: 180 kcal
- Protein: 3 g
- Carbohydrates: 28 g
- Fat: 6 g
- Fiber: 3 g

Reviews: 4.96 (3137 reviews) ★★★★★ share