This is THE BEST vegan mustard potato salad recipe ever! If you didn't know any better, you would insist there are eggs in it, but there are not. Some might claim that "this can't be vegan..." but it is. And it's super easy to make and super delicious.
Here's all you need:
6 medium russet potatoes, scrubbed, peeled, and cut into 3/4 to 1-inch pieces
6 to 8 sweet gherkin pickles, chopped
3/4 to 1 cup of vegan mayo
3 tablespoons of prepared yellow mustard
1/2 teaspoon turmeric
1/2 teaspoon black salt (Kala Namak) This ingredient is essential to achieve the "egg" flavor.
1/2 teaspoon paprika for garnish (optional)
Add the cut potatoes to a large pot of cold water. Rinse and drain twice; this will eliminate much of the starch, which can cause your potatoes to become sticky or glue-like.
Fill the pot with enough cold water to cover the potatoes and place the pot over medium-high heat. Bring the potatoes to a boil, reduce the heat to medium and continue a gentle boil for 8 to 12 minutes until they are fork tender.
Strain the potatoes and let them sit for 5 to 10 minutes to cool slightly and finish draining.
Meanwhile, chop the sweet pickles and add them to a large mixing bowl. Stir in the vegan mayo, mustard, turmeric, and black salt.
Finally, fold the warm potatoes into the dressing until well combined.
Transfer the salad to a sealable serving container, and refrigerate for at least 2 hours before serving.
To serve, garnish the top of the salad with paprika (if using).