Vegan Southern Potato Salad (Gluten-Free, Allergy-Free)
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!
- 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
- 3/4 Cup Vegan/Allergy-Free Mayo*
- 3 TB Yellow Mustard**
- 1 Tsp White Vinegar
- 1/4 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
- 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.
- 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
- Top the potato salad with extra chopped green onion and paprika, if desired.
- 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
Find it online: https://strengthandsunshine.com/vegan-southern-potato-salad/