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Home » Side Dish » Vegan Southern Potato Salad (Gluten-Free, Allergy-Free)

Vegan Southern Potato Salad (Gluten-Free, Allergy-Free)

Published: Jun 15, 2020 · Modified: Jul 26, 2021 by Rebecca Pytell · This post may contain affiliate links.

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This super easy Vegan Southern Potato Salad is just like the classic old-fashioned recipe you love! A traditional Southern-style mustard potato salad that's eggless, gluten-free, and allergy-free! This simple, creamy, make-ahead side dish is perfect for your next cookout or potluck!

overhead view of vegan southern potato salad with image text

It's potato salad season and that means it's time to give those 'ole spuds the spotlight! A staple side dish for any summer cookout, bbq, or potluck! Nothing fancy is required for this VEGAN version of the old-fashioned classic Southern-style potato salad! We're ditching the hard-boiled eggs and swapping the mayo with vegan mayo. We're keeping all the creamy mayo-mustard fusion you love and the slight crunch, tang, and sweetness.

angled view of classic vegan Southern potato salad in bowl

What's in Southern Potato Salad?

A traditional Southern potato salad is made with russet potato, mayo, yellow mustard, hard-boiled eggs, celery, sweet onion, scallions, vinegar, and sweet relish, topped with a bit of paprika! In this vegan recipe, you only need a few simple ingredients!

  • Russet Potatoes
  • Vegan Mayo
  • Yellow Mustard
  • White Vinegar
  • Sweet Onion
  • Green Onion/Scallions (to top, or chives!)
  • Celery
  • Sweet Relish (or Dill)
  • A dash of Garlic, Pepper, and Paprika

What type of potato should you use?

If you want this to be a true Southern-style potato salad, you'll want to use russet potatoes (which I know is odd for potato salad). You typically are told to use a lower-starch Yukon Gold or waxy yellow or red-skinned potato for salads. Not here! Of course, if you can only get your hands on one of these varieties, that's okay, try to stick to a higher-starch variety like Eastern white.

Should you use Sweet or Dill Relish?

I've seen variations using sweet pickle relish or dill pickle relish. I like to use sweet, but you can use dill and keep this potato salad completely savory or you can even throw in a teaspoon or so of sugar to sweeten the salad (if you want sweet relish but don't have it on hand!) You can also use whole pickles and dice them up! Use what you have on hand!

What to use instead of eggs?

So maybe you're not vegan or egg-free and want to still have that hard-boiled egg taste, just without the actual eggs. Well, you can get a little fancy here. You can use "Kala Namak", which is Himalayan Black Salt, or just Black Salt. It's used in vegan dishes to provide that "eggy" sulfur, savory, umami taste. Your taste buds will think you're eating some egg yolk, but actually, it's just the sulfur taste of the black salt! So when you're trying to flavor a savory vegan recipe that was once egg-based (egg salad, scrambles, omelets, frittatas), a dash of this salt will work wonders! (This is 100% optional, I did not use it, but it's out there if you'd like!)

This allergy-free potato salad really seals the deal and fits so many diets! It's:

  • Gluten-Free
  • Vegan and Vegetarian
  • Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
  • Grain-Free

close-up of vegan southern potato salad in bowl

How to Make Vegan Southern Potato Salad

Making the actual potato salad is so simple and easy. Just toss your boiled and cooled potatoes in a bowl, add the other ingredients, and mix it all together. Let things mingle and chill in the fridge and you're ready to go! It's a no-brainer make-ahead recipe! BUT When it comes to a perfect potato salad, it's ALL about how you cook the potatoes! So here are you're must-know tips for the best potato outcome!

Is it better to boil the potato whole or cut up?

Since you are peeling the potatoes for this recipe, cut them up! Peel the potatoes and cut them into 1-inch pieces are as even as possible.

Should you boil the water before adding the potatoes?

NO! All the cut-up potatoes to a large pot and add just enough water to cover them. Sprinkle in some salt as well. Then, bring the pot of water to a boil. This ensures even cooking for all the potato chunks.

How long should you boil them?

It only takes about 10-12 minutes. Just until they are slightly fork-tender. DO NOT over-boil them, they will fall about and be mushy (especially with a high-starch russet potato).

Should you rinse the potato after boiling?

Yes. Drain the potatoes in a colander in the sink and then quickly rinse them with cold water to stop the cooking process (preventing them from getting mushy!), and shake the colander to get all excess water out.

Can you make the potatoes in advance?

You can and you should. I made the potatoes the day before to allow them ample time to cool down before adding the mayo dressing and veggies. You do not want to add the mayo to the hot potatoes. If you do need to boil the potatoes the day of, make sure you allow them to cool completely in the fridge.

More delicious vegan potato salad recipes:

  • Authentic Vegan German Potato Salad
  • Harissa Potato Salad
  • Classic American Potato Salad
  • Tahini Celeriac Potato Salad
  • Sweet Potato Potato Salad
  • Sour Cream and Onion Potato Salad

Vegan Southern Mustard Potato Salad Recipe

centered overhead view of vegan southern potato salad in bowl

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Vegan Southern Potato Salad (Gluten-Free, Allergy-Free)

centered overhead view of vegan southern potato salad in bowl
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This super easy Vegan Southern Potato Salad is just like the classic old-fashioned recipe you love! A traditional Southern-style mustard potato salad that's eggless, gluten-free, and allergy-free! This simple, creamy, make-ahead side dish is perfect for your next cookout or potluck!

  • Author: Rebecca @ Strength and Sunshine
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 6-8 Servings 1x
  • Category: Side
  • Method: Boil, No-Cook
  • Cuisine: American, Southern

Ingredients

Scale
  • 3 lbs of Russet Potatoes
  • ¾ Cup Vegan/Allergy-Free Mayo*
  • 3 TB Yellow Mustard**
  • 1 Tsp White Vinegar
  • ¼ Cup Diced Sweet Onion
  • 2 Celery Stalks (chopped)
  • 2 TB Chopped Green Onion***
  • 2 TB Sweet Pickle Relish
  • Garlic Powder (optional, to taste)
  • Black Pepper (to taste)
  • Paprika (to taste)

Instructions

  1. Peel and cube your russet potatoes into 1-inch chunks. Place them in a large pot, cover with water, add a dash of salt, then bring to a boil. Boil the potatoes for just about 10-12 minutes, until fork-tender. Drain the potatoes and rinse under cold water, letting all the excess water drain out. Then let the potatoes cool completely in the fridge.
  2. In a large bowl, add the cooled potatoes and the rest of the ingredients. Gently fold everything together to evenly coat the potatoes and veggies in the mayo and wet ingredients
  3. Top the potato salad with extra chopped green onion and paprika, if desired.
  4. All the potato salad to chill and "marinate" in the fridge for at least an hour (the longer the better). Keep you potato salad in the fridge for up to 5 days.

Notes

* If you want your potato salad super creamy, add 1 Cup of mayo.

**If adding 1 cup of mayo, you can increase the mustard to 4 TB.

***You can just use the sweet onion and leave out the green onion.

Nutrition

  • Serving Size: 1 Serving

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

collage image of vegan southern potato salad with image text

Who else is ready for a cookout? I know I am (it's always about the yummy sides dishes, isn't it?) This one will quickly become a staple for you and your family, I guarantee it! Even my mayo-hating brother loved this mayo-heavy vegan potato salad! And you know, the perfect sweet dessert to pair with the Southern potato salad? Banana pudding of course!

So tell me:

+ What's your go-to version of potato salad?

———————————————-

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Reader Interactions

Comments

  1. Jessica Cusack

    June 03, 2025 at 5:20 pm

    Man this was DELISH!! My daughter has been craving potato salad so I've been looking for one. she wasn't at all excited when she saw it on weeks menu, when she saw it in the fridge, but man when she took a bite and just DUG IN she shined. Turns out she was scared to get excited and have it be bad! With recent changea she has to be GF, DF and SF. Shockingly hard to find all three in potato salad. In a world that has taken away so many food options from her im glad I could give one back. thank you!!

    Reply
    • Rebecca Pytell

      June 03, 2025 at 5:23 pm

      Glad to hear you all enjoyed!

      Reply
  2. Monica Tatomir

    June 18, 2020 at 6:24 pm

    Oh, this would be a perfect recipe this summer. My son loves potatoes, so he would surely like to try this. Thank you!

    Reply
    • Rebecca @ Strength and Sunshine

      June 19, 2020 at 7:19 am

      Potatoes are the best food out there, ha!

      Reply
  3. Eugenie

    June 18, 2020 at 5:01 am

    Thanks for sharing this! I love how we can make a vegan version of basically every dish out there.

    Reply
    • Rebecca @ Strength and Sunshine

      June 18, 2020 at 7:32 am

      Yup! So silly that so many people think otherwise! Everything can be made free-from!

      Reply
  4. Juju

    June 15, 2020 at 8:07 am

    Yum!! This is a must-try. Thank you! xx

    Reply
    • Rebecca @ Strength and Sunshine

      June 15, 2020 at 2:14 pm

      Such a comforting must-have for summer!

      Reply
      • Francy

        June 18, 2020 at 6:55 am

        Good summer idea! I like you way to make allergy free 👏😁

        Reply

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