Vegan potato salad is the ultimate side dish. It pairs well with almost anything. You can have it anytime of the day too–making it a very versatile quick snack.
Rinse all potatoes, and quarter each one, so you have large bite-sized chunks of potatoes.
Put them to a large pot filled with cold water and 1 tablespoon of salt. Bring to a boil.
Let cook for roughly 15 minutes. Check the potatoes before straining into a large strainer to ensure they are nice and tender. Be careful not to overcook.
After the water is drained, keep the potatoes in the strainer and place them in the large empty pot. Keep the burner on medium heat, causing any excess water to steam out the potatoes for another 15 minutes. Set the potatoes aside in your mixing bowl to let them cool until they reach room temperature.
Add the vegan mayo, vegan sour cream, lemon juice, mustard, vinegar, garlic powder, fresh dill, salt, black pepper, and parsley in a mixing bowl. Mix together well. Refrigerate until potatoes have cooled down.
Once the potatoes have reached room temperature, add the creamy mixture and the chopped onion, celery, and red pepper. Mix together thoroughly.