Jul 14 2026
Restaurants›Sunflower Drive-In›Vegan Potato Salad (summer) Recipe

Vegan Potato Salad (summer) Recipe

Inspired by Sunflower Drive-In
Time45m
Serves6

Make Vegan Potato Salad (summer) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Base

Dressing

Method

Preparation

  1. 1

    Boil the Potatoes

    Wash and peel the potatoes. Cut them into cubes and place them in a large pot. Cover with water and bring to a boil. Cook for about 10-15 minutes or until tender but not mushy. Drain and let cool.

  2. 2

    Prepare the Vegetables

    While the potatoes are cooling, wash and chop the carrots, celery, and red onion into small pieces. Set aside.

  3. 3

    Chop the Herbs

    Finely chop the fresh dill and set aside for later use.

Mixing

  1. 4

    Make the Dressing

    In a large mixing bowl, combine the vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, salt, and black pepper. Whisk until smooth and well combined.

  2. 5

    Combine Ingredients

    Add the cooled potatoes, chopped carrots, celery, red onion, and dill to the dressing in the mixing bowl. Gently fold the ingredients together until everything is evenly coated.

Chilling

  1. 6

    Refrigerate

    Cover the potato salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.

More from Sunflower Drive-In