This potato salad will make you feel the rainbow connection with its full spectrum of colorful veggies. Perfect for summer barbecues or picnics!

20 mins
15 mins


  • Large pot
  • Small bowl
  • Large bowl


  • 1.5 lbs Little Potatoes, quartered
  • 1 tsp salt
  • 5 Tbsp vegan mayo
  • 3 Tbsp pickle juice
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • (To taste) black pepper
  • 1/4 cup carrots, grated
  • 1/4 cup celery, thinly sliced
  • 1 Tbsp dill, finely chopped
  • 1 to 2 Tbsp garlic dill pickles, finely chopped
  • 1 Tbsp red onion, chopped (soaked in ice water for 10 minutes)
  • 2 Tbsp green onion, finely chopped
  • 2 Tbsp green bell pepper, finely chopped
  • 1/4 cup red bell pepper, finely chopped


  • Step 1

    In a large pot, cover the potatoes with cold water, add one teaspoon of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes.

  • Step 2

    In a small bowl, combine the vegan mayo, pickle juice, paprika, one quarter teaspoon salt, and black pepper. Add the dressing to the potatoes while still warm. Mix with a fork, mashing slightly to thicken the dressing.

  • Step 3

    Cool the potatoes and dressing in the fridge or freezer until they are room temperature or cooler. Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.

  • Step 4

    Refrigerate for at least one hour before serving. The flavors will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.