Ranch Potato Salad

Whether you serve this dressed up classic for the holidays or keep the recipe saved until the summer picnics, it’ll be a winner side dish. This recipe is super quick and simple, so if you’re needing a last minute dish, this one’s for you!

{vegan | gluten free}

1-1 1/2 lbs. Baby Dutch yellow potatoes, halved
1/2 cup vegan mayo
3 celery stalks, sliced
4 green onions, chopped, reserve green parts for garnish1 tsp nutritional yeast
1/2 tsp salt
Pinch of pepper
1 tsp dill
1/2 tsp celery salt
1/2 tsp garlic powder
1 tsp onion powder

Start by washing and cutting up the potatoes.

In a large pot, fill pot with 4-6 cups of water. Add the potatoes and allow the water to come to a boil. Once the water is boiling, let potatoes boil for 6-8 minutes. Make sure they don’t become too tender.

While the potatoes are cooking, make the dressing.

In a mixing bowl add the vegan mayo, nutritional yeast, and all seasoning. Set in fridge to keep cold.

When the potatoes are done, drain and let sit until completely cooled.

Once the potatoes are cooled, in a large bowl add in the green onion and celery and top with the mayo ranch dressing.

Mix to combine everything. Serve at room temperature or set in fridge until cold.



3 thoughts on “Ranch Potato Salad

  1. The cover photo made my mouth water! hahaha. Thanks for the great recipe! Im always on the hunt for little quick and easy vegan side dished because sometimes I get bogged down with having to cook larger, elaborate meals. Im defiantly going to add this to my list.

    Thanks again!



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