Recipe: Vegan Superfood Pickle Potato Salad

Everyone knows that it isn’t a summer BBQ without a classic potato salad...but what about one with a vegan twist AND a superfood ingredient? For this recipe we added Foraged & Found kelp pickles and took out all the animal products, and we think this rivals some of the best potato salad recipes out there! Give it a try yourself and let us know what your friends and family think!


For Potato Salad:

3 lbs. potatoes (Yukon Gold or Red)

2 Tbsp. chives, chopped

2 Tbsp. Italian parsley, chopped

¾ cup cucumbers, sliced

1 jar diced Foraged & Found kelp pickles (any flavor works, but we like our Bread & Butter Pickle Slices for this recipe)

5-6 radishes, sliced

For Dressing:

½ c. vegan mayonnaise

1 Tbsp. olive oil

1 Tbsp. whole grain mustard

¼ cup Foraged & Found pickle brine

½ tsp salt, or to taste

Ground pepper, to taste


Fill a pot with heavily salted water and bring to a boil. Chop the potatoes into bite-sized pieces (about ½ inch to ¾ inch) and add to the water, boiling until just able to pierce with a fork or sharp knife. Drain and run under cold water continuously until no longer steaming, tossing them a few times to ensure the heat escapes the middle. When the potatoes are completely cool, mix with the other vegetables and herbs and toss to combine. 

Whisk together the dressing ingredients until well combined. Pour over the potatoes and vegetables and toss to combine. Cover and refrigerate at least one hour, then bring your superfood pickle potato salad out to wow your guests and show off your culinary prowess!

Tip: We love the Follow Your Heart Brand of veganaise for this recipe!