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

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8 servings
Calories 250
A classic Southern potato salad made vegan and allergy-free! Creamy, tangy, and packed with flavor, it's the perfect side dish for any occasion.

Ingredients

Ingredients

  • 3 lbs Russet Potatoes
  • 0.75 Cup Vegan/Allergy-Free Mayo (*)
  • 3 TB Yellow Mustard (**)
  • 1 Tsp White Vinegar
  • 0.25 Cup Diced Sweet Onion
  • 2 Celery Stalks 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 potatoes, boil until fork-tender (10-12 minutes), then drain and cool.
  • In a large bowl, gently fold together cooled potatoes and remaining ingredients.
  • Top with extra green onion and paprika, if desired.
  • Chill for at least an hour before serving. Keep refrigerated for up to 5 days.

Notes

For best flavor, allow the potato salad to chill overnight.
Calories: 250kcal
Cost: $8
Course: Side Dish
Cuisine: Southern
Keyword: potato

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Sodium: 200mg