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!
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
- 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.
- 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.
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.