Vegan Thousand Island Potato Salad

5 from 2 votes

Vegan Thousand Island Potato Salad

This Vegan Thousand Island Potato Salad is creamy, tangy, with crunch and lots of flavour. Made with baby potatoes, a gorgeous Dairy-Free Thousand Island Dressing, fresh dill, and chopped gherkins (dill pickles in the US).

Prep Time10

Cook Time20

Total Time30

Course: BBQ, lunch, lunch box, picnic

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: big portions

Calories: 245kcal

Author: Jacqueline Meldrum

Ingredients

Salad

750 g baby potatoes (halved or quartered depending on the size)
½ cucumber (halved lengthways (scoop out seeds, see notes) and slice)
½ red onion ( peeled, halved and sliced)
3 spring onions (sliced)
3 gherkins (sliced, more if you like)
3 teaspoons dried dill (or a handful if fresh dill, finely chopped)

Thousand Island Dressing

1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons vegan mayo
2 tablespoons ketchup
1 teaspoon yellow mustard
¼ teaspoon paprika
¼ teaspoon chilli powder
½ teaspoon dried dill (or some fresh dill)
1 pinch salt and pepper

US Cup Measures - Metric

Instructions

Boil or steam the potatoes until they are firm but tender.
While the potatoes are cooking prep the other salad veg and pickles and add it to a large mixing bowl.
Add the dressing ingredients to a clean jam jar or other tub with a tight lid and shake well to combine. Taste to check the seasoning and adjust as necessary.
Let the potatoes cool for a while, then add them to the other veg and pour in the dressing then mix well.
Serve and enjoy!

Notes

To keep the cucumber crisp, I like to remove the seeds. Just cut it in half lengthwise and use a teaspoon to scrape down the middle and scoop out the wet seeds.
Once made you can store in the fridge for 3-4 days, but the dressing will settle in the bottom so do toss it in the dressing before serving.
Also take it out of the fridge for a few minutes before serving as the chill deadens the flavours.

Nutrition