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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 mins
Cook Time40 mins
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.