Vegan Southern Potato Salad

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This Vegan Southern Potato Salad recipe is one of the best, all-around sides you can have at any potluck or event and people absolutely love it. 

It’s prepared with a creamy vegan mayo and mustard dressing combined with chunky russet potatoes, celery, sweet onion and sweet pickle relish AND… it’s truly a Southern classic!  

More Yummy Sides? 7 Vegan Potato Sides to Boost Your SpudsVeggie Loaded Pasta SaladVegan Candied Sweet Potatoes and these Vegan Cheesy Potatoes!

Vegan Southern Potato Salad recipe

And since this potato salad recipe is vegan, as you may have noticed, there are a lot of varieties of potato salad out there that includes eggs and real mayonnaise in the recipe, but this one doesn’t.  

This is old-school potato salad, folks, only dairy-free and egg-less.  But of course if you’re not vegan 100% of the time and you want to sub any of the ingredients with your favorite add-ins, by all means, do your thing. 

As far as for the mayo, don’t panic, mayo-lovers!  If you miss potato salad not having the mayo like mom used to make, there are a lot of vegan mayonnaises you can get online or at your local store, which I prefer to use, because it’s way easier and it’s already prepared. 

We’ve got the ultimate list of vegan mayonnaise right here—all completely cruelty-free!  If  you want to know what the best ones out there, check out these 10 Vegan Mayos That’ll Fool Any Mayonnaise-Lover or this Vegan Mayonnaise Taste Test Produces Surprising Results.

Vegan Southern Potato Salad recipe

Ingredients for Vegan Southern Potato Salad

  • russet potatoes
  • mayonnaise, like Hellman’s Vegan Mayonnaise
  • yellow mustard
  • apple cider or white vinegar
  • sugar
  • onion powder
  • sweet pickle relish
  • celery chopped
  • sweet onion chopped, Use sweeter Vidalia onion for an extra sweet crunch
  • Paprika
  • Salt and pepper to taste

Vegan Southern Potato Salad recipe

How to Make Vegan Southern Potato Salad

  1. Cut all potatoes in half, then put them in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until easily pierced with a fork all the way through, approx. 20-30 minutes. Drain well. Let cool and then peel and discard the skins.
  2. Dice bite-sized potato chunks on cutting board and place in large bowl or run a knife through them in a large bowl into bite-sized pieces.
  3. In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
  4. Add sweet relish, celery, sweet onion and combine all together..
  5. Add salt and pepper to taste.
  6. Sprinkle with paprika.
  7. Cover with plastic wrap or airtight container and refrigerate at least 4 hours. Store potato salad in an airtight container in the refrigerator for up to 3 days. 

Vegan Southern Potato Salad

Vegan Southern Potato Salad recipe

Potato Salad Tips & Options

Pickles! Some people like sweet pickles or dill pickles in their potato salad instead of relish. Use whatever floats your boat!  

The potatoes….you can leave the skins on or not. I like this particular salad with no skins. So after you make that decision, you have 2 options how to cook them.

You can peel the potatoes, then cube them, add to cold water and boil about 15-20 until tender enough to pierce with a fork, but not until they are mushy. Drain well once they are done.

Or you can do this method, Cut all potatoes in half, then put them in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until easily pierced with a fork all the way through, approx. 20-30 minutes. Drain well. Let cool and then peel and discard the skins.

recipes for bbq

Vegan Southern Potato Salad proves that a traditional favorite can still be flavorful, easy to prepare, and healthful. This awesome potato salad would be great with any of these 20 Awesome Vegan Sandwiches, and this awesome Tender Vegan Lemon Chicken Sandwich?  Awesome, right?  Magnifico!!  

You can also add this Vegan Southern Potato Salad to this list of these yummy 15 DIY Mouthwatering Recipes for Your Vegan Summer BBQ!!    4th of July is just around the corner!  Be safe, eat potato salad!  

You should definitely try these 5 Ingredient Chocolate Peanut Butter Nutty Cereal Bars for afterwards!   

VEGAN SOUTHERN POTATO SALAD

This Vegan Southern Potato Salad is one of the best, all-around sides you can have at any potluck or event and people absolutely love it.  It’s prepared with a creamy vegan mayo and mustard dressing combined with chunky russet potatoes, celery, sweet onion and sweet pickle relish AND… it’s truly a Southern classic!  
Prep Time30 minutes
Cook Time40 minutes
Course: Salad, Side Dish
Cuisine: American, Southern
Diet: Vegan, Vegetarian
Keyword: potluck, salad, Vegan, vegan holiday sides, vegan potato salad, vegan potatoes
Servings: 12 Servings

Ingredients

  • 3 pounds medium russet potatoes
  • 1 cup mayonnaise like Hellman’s Vegan Mayonnaise
  • 1/4 cup yellow mustard
  • 2 teaspoons apple cider or white vinegar
  • 3 teaspoons sugar
  • 1/2 teaspoon onion powder
  • 1/3 cup sweet pickle relish
  • 2 stalks celery chopped
  • 1/2 sweet onion chopped, Use sweeter Vidalia onion for an extra sweet crunch
  • Paprika
  • Salt and pepper to taste

Instructions

  • Cut all potatoes in half, then put them in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until easily pierced with a fork all the way through, approx. 20-30 minutes. Drain well. Let cool and then peel and discard the skins.
  • Dice bite-sized potato chunks on cutting board and place in large bowl or run a knife through them in a large bowl into bite-sized pieces.
  • In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
  • Add sweet relish, celery, sweet onion and combine all together..
  • Add salt and pepper to taste.
  • Sprinkle with paprika.
  • Cover with plastic wrap or airtight container and refrigerate at least 4 hours. Store potato salad in an airtight container in the refrigerator for up to 3 days. 

Notes

Other options:
Some people like sweet pickles or dill pickles in their potato salad.
The potatoes….you can leave the skins on or not. I like this particular salad with no skins.
So after you make that decision, you have 2 options how to cook them.
You can peel the potatoes, then cube them, add to cold water and boil about 15-20 until tender enough to pierce with a fork, but not until they are mushy. Drain well once they are done.
Or you can do this method, Cut all potatoes in half, then put them in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until easily pierced with a fork all the way through, approx. 20-30 minutes. Drain well. Let cool and then peel and discard the skins.

 

 

 

 


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