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Southern Vegan Potato Salad
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Vegan Potato Salad Recipe

A vegan version of the Classic Southern Vegan Potato Salad, that's just as creamy and flavorful as the original!
Course Side Dish
Cuisine American
Keyword Salad, Yukon Gold Potatoes
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients

Instructions

  • Bring a large pot of water to a boil, then add peeled and chopped potatoes. Cook until potatoes are fork tender (falling off of the fork after piercing), for about 15 minutes.
    2 lbs yukon gold potatoes
  • Once the potatoes are finished cooking, drain the water using a colander, then rinse.
  • Use a spoon to transfer the potatoes to a large bowl.
  • Pour the rice vinegar over the potatoes while still warm. Gently stir to combine, then chill for 30 minutes.
    1½ tbsp rice vinegar
  • While the potatoes are chilling, add all of the dressing ingredients to a medium sized bowl. Stir to combine and set aside.
    2½ tbsp yellow mustard, 1 cup vegan mayo, ⅓ cup sweet relish, 1 cup white onion, 1 celery stalk, 1 tbsp fresh dill, 1 tsp smoked paprika, 1 tsp garlic powder, 2-3 tsp organic cane sugar, ½ tsp celery seed, salt, black pepper
  • Once the potatoes are done chilling, add the dressing mixture to the bowl with the potatoes and gently stir to combine the ingredients.
  • Transfer to the fridge to set until cold (preferably overnight).
  • Once ready to serve, garnish with green onion and more paprika. Enjoy!
    green onion

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