Easy 5-Step Vegan Southern Potato Salad Old-Fashioned Side
Craving comfort food? Get the best Vegan Southern Potato Salad Old-Fashioned Side. This creamy, easy recipe is a plant-based classic. Learn how
Ingredients
- 3 lbs Yukon Gold potatoes scrubbed
- 1 cup vegan mayonnaise
- 2 stalks celery finely chopped
- 0.5 red onion finely chopped
- 0.25 cup sweet pickle relish
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp fresh dill chopped
- 0.5 tsp black salt (kala namak) for an 'eggy' flavor, optional
- 0.5 tsp black pepper freshly ground
- 1 tsp paprika for garnish
Instructions
- Step 1: Cook the Potatoes. Place whole, scrubbed potatoes in a large pot and cover with cold, salted water by at least one inch. Bring to a boil and cook for 20-25 minutes, or until fork-tender but not falling apart. Drain the potatoes and let them cool completely. Once cool enough to handle, peel the skins (they should come off easily) and chop the potatoes into 1-inch cubes.
- Step 2: Prepare the Vegetables. While the potatoes are cooking and cooling, prepare the other ingredients. Finely chop the celery and red onion. Chop the fresh dill. Measure out all your dressing ingredients to have them ready.
- Step 3: Make the Creamy Dressing. In a large mixing bowl (big enough to hold the entire salad), whisk together the vegan mayonnaise, sweet pickle relish, Dijon mustard, and apple cider vinegar until the mixture is smooth and well combined.
- Step 4: Combine the Salad. Add the cooled, cubed potatoes to the bowl with the dressing. Add the chopped celery, red onion, fresh dill, black salt (if using), and black pepper. Gently fold everything together with a spatula until the potatoes and vegetables are evenly coated in the dressing. Be careful not to mash the potatoes.
- Step 5: Chill and Serve. Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, chill for 2-4 hours. Before serving, give it a final gentle stir, taste and adjust seasonings if necessary. Garnish with a sprinkle of paprika.
Notes
Chef's Tips: For the best flavor, let the potato salad chill for at least 2-4 hours, or even overnight. The flavors deepen and become much more delicious.
Ingredient Note: Black salt (kala namak) is optional but highly recommended for an authentic 'eggy' flavor reminiscent of traditional potato salad due to its sulfurous compounds. You can find it online or at Indian grocery stores.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Variations: Feel free to add 1/4 cup of chopped dill pickles for extra tang, or a tablespoon of fresh parsley for more herbaceous notes.
