Prospect Park Potato Salad

Total Time
Prep 15 mins
Cook 15 mins

This delicious vegan potato salad comes from one of my new favorite cookbooks: Veganomicon, The Ultimate Vegan Cookbook.. The recipe, as written, makes an enormous amout, but can easily be halved. I love the addition of thinly sliced cucumbers and dijon mustard to this familiar picnic favorite! This recipe calls for something called Vegenaise, which is my favorite brand of vegan mayonaise, containing no eggs.

Ingredients Nutrition


  1. Slice the potatoes between 1/2 and 1/4 inch thick.
  2. If potatoes are large they can be cut into halves or thirds before slicing.
  3. Place potatoes into large stockpot, and fill with cold water about 4 inches above the top of potatoes.
  4. Bring to a boil for about 15 minutes or until potato can be pierce deasily with a fork.
  5. While the potatoes boil, prepare the dressing.
  6. If makeing the whole recipe, you will need the larges mixing bowl you have in order to add the potatoes later on.
  7. Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, sal and pepper.
  8. Wisk together briskly.
  9. Add sliced cucumbers and place in the firdge until potatoes are ready.
  10. When potatoes are done, drain and rise them quickly under cold water.
  11. Be sure to shake off any excess water.
  12. Add potatoes to the dressing and mix well.
  13. Top with grated carrots and mix.
  14. Check seasoning and adjust as needed.
  15. Refrigerate until ready to serve.
Most Helpful

Mmmmmm. Definitely one of the best potato salads out there. I used pickles in place of the cucumber with wonderful results. I will be making it again soon for sure. Thank you.

Katanashrp October 13, 2011

Delish!! This salad made believers out of the potato salad haters. Plus, nobody can tell that it's vegan.

969778 September 27, 2008

When I saw this recipe, I knew I had to make it. The cucumbers, Dijon mustard, dill and turmeric make this potato salad way more "exciting" than the usual potato salads. I don'y buy vegan mayonnaise, so I had to use regular Hellman's. I'm sure it's just as great with the Veganaise. The only thing I added was some chopped scallions. This recipe is a keeper! Thanx for posting.

*Parsley* August 07, 2008