Be the STAR of your Fourth of July cookout with this vegan potato salad recipe. This potato salad is PERFECT for the whole crew as it’s totally allergen free. Enjoy this guilt-free potato salad as a side dish with your favorite Independence Day meal or pack it up for a day at the beach!

Recipe: Makes four servings 


4 cups potatoes of your choice (cubed)

½ cup vegan (or regular) mayo

½ cup celery (diced)

¼ cup green onion (diced) 

½ cup red onion (diced)

¼ tsp red pepper

¼ tsp garlic powder

1/8 tsp salt (or to taste) 

1/8 tsp black pepper (or to taste)

1 ½ tsp fresh dill (chopped)

2 tsp capers 

1 tsp Dijon mustard 

parsley (for garnish)


Boil cubed potatoes in a large pot for about 8 minutes or until easily pierced by fork

Mix the rest of the ingredients in large bowl until combined

Let potatoes cool and mix together

Garnish with parsley