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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!
And since it’s 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.
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!
VEGAN SOUTHERN POTATO SALAD
- 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
- Salt and pepper to taste
- 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.
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.
You should definitely try these 5 Ingredient Chocolate Peanut Butter Nutty Cereal Bars for afterwards!
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