Vegan Recipe: A Twist on Traditional Potato Salad

A lot of kids are already back in school, the sun is beginning to set a little earlier than we think it will, and the shock of how quickly summer is passing by is setting in. You’ll have to kick those end-of-summer blues to the curb though, because the summertime barbecues haven’t come to a close just yet! If you’re looking for an exciting, new dish to add to your Labor Day food festivities, I’ve got just the recipe for you.

My uber-flavorful vegan potato salad stars some surprising ingredients that will not disappoint. Plus, I (like many others) have never been a fan of mayonnaise, whether it’s the regular or vegan stuff. Your days of worrying about whether or not the potato salad is still safe to eat are behind you now. What a relief, huh?


2 lbs. potatoes, washed

1 large onion, chopped

1 c. frozen green peas, thawed

1 small package cherry tomatoes, halved

Fresh spinach, chopped

2 avocados, mashed

1 tbsp. lemon juice

2 tsp. Dijon mustard

2 tsp. apple cider vinegar (ACV)

Olive oil

Salt, pepper (to taste)


  • Cut potatoes into bite-sized pieces. Then, place in salted, boiling water. Boil until tender (about 10 min.). Last, run under colder water to prevent overcooking.
  • Meanwhile, cook chopped onions in a skillet, over low heat, with olive oil, salt, and pepper. Stir occasionally, until onions caramelize (about 30 min.).
  • To the mashed avocados, add the lemon juice, Dijon mustard, ACV, some olive oil, and salt, pepper.
  • Last, combine cooled potatoes and caramelized onions with the peas, tomatoes, spinach, and avocado mixture. Enjoy!