Go Back

Spicy Vegan Potato Salad Recipe


  • 4-5 medium red potatoes
  • 1 dill pickle
  • 1 shallot
  • 1 stalk celery optional
  • 1/2 green bell pepper optional
  • 1 Tbsp spicy brown mustard
  • 2 Tbsp olive oil
  • 2 Tbsp vinegar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 Tbsp hot sauce


  • Cut potatoes into bite size pieces and boil until cooked through.
  • Finely chop your pickle, celery, shallot and bell pepper, then set aside.
  • In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce. Spice it how you see fit.
  • Drain the potatoes and pour them into the bowl with the oil and vinegar dressing you just prepared.
  • Add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes
  • Refrigerate for a few hours until chilled or overnight. Serve chilled.