Homemade Potato Salad {Vegan, Gluten-Free, Egg-Free}

Homemade Potato Salad

Camping food. It can be good, bad and ugly. It can make or break your trip – because let’s face it, who wants to spend hours in the kitchen while you’re enjoying the great outdoors.

On our quest of becoming an outdoor family,  before our first camping trip, I struggled with  what to add to our food plan. I wanted easy & quick, but I wasn’t prepared to feed my family a whole lot of processed convenience foods while we were away.  I knew we would enjoy a few foods or beverages that we don’t typically as treats.  Mr D joked that we should just fill the RV with a bunch of canned foods – particularly SPAM.

Did I miss the memo on this one? Since when did SPAM become a camping food?

When I think of camping food, it’s full of memories of S’mores, Caesar salad, and toffee. But with hot summer days made in advance salads came to the table too. Classic creamy salads like potato, macaronis and leafy green salads with fresh summer berries were my favourites. 

Dealing with all my crazy food allergies has made premade salads a thing of the past for me. I decided to try and make my own version that wouldn’t include all of the mayonnaise and other additives that I have trouble digesting.  I got a “this is good” out of Mr D which is high praise, and both kids ate many spoonfuls of potato salad on our trip. I gorged on it, because it was the first time I could in a long time!

I boiled the potatoes in my large stockpot, and then let them sit in the fridge overnight before I mixed the onions, celery and Vegenaise. It makes 2 family sized servings of potato salad, enough for two meals. Voila, simple, delicious homemade potato salad.

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Simple Homemade Potato Salad {Vegan, Gluten-Free, Egg-Free}

A simple make-ahead vegan homemade potato salad for your next summer BBQ or camping trip.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Author The Inspired Home

Ingredients

• 7-9 red-skinned potatoes
• 1 celery heart or about 6 stems
• 1 large onion
• 3-5 tbsp of Vegenaise depending on how creamy you like it
• Salt & Pepper

Instructions

1. Boil potatoes until soft
2. Chill in fridge overnight
3. Chop celery & onion into bite sized pieces
4. Mix everything else together

Recipe Notes

Store in sealed container. Keeps up to 4-5 days.

Holly

a passionate recreation coordinator by day, crazy farm mama of two by night. i live outdoors: growing my own food, camping and hiking with my border collie with two active kids in tow. when I’m not writing, I’m experimenting with recipes, and crafts – or anything else that might keep the monkeys entertained.