Try this vegan potato salad for a delicious twist on a classic dish! It showcases tender potato cubes mixed with crunchy mix-ins and a spicy, tangy, and creamy sauce. It’s the perfect recipe for picnics, potlucks, and backyard barbecues.
Roughly cube the potatoes, add them to a large pot, and cover them with cold water. Bring them to a boil, add a generous pinch of salt, then simmer them until they’re just tender when pierced with a fork.
Drain the potatoes, then spread them on a baking sheet in a single layer. Toss them with vinegar and another pinch of salt for extra flavor. Let the potatoes stop steaming, then transfer them to your fridge to cool more.
Meanwhile, chop the celery, onions, and jalapeños, then add them to a large mixing bowl. Mix the vegan mayo, crema, pickled jalapeño juice, and minced chipotle peppers in a small bowl.
Mix the cooled potatoes with the mix-ins and sauce, stirring to coat everything evenly. Let the salad chill for at least 30-60 minutes before serving.