Southern style potato salad was an old favorite and it’s been ages since I had some. I just hadn’t gotten around to veganizing it. Which is unfortunate because this is SO easy. We made this for both a cookout and going away party (someone’s moving to Chile!) and it was fantastic. Just like the southern style potato salad I remember from when I was a kid. Creamy, starchy, mustardy. Delish.
Southern Style Potato Salad
Delicious, creamy potato salad. Perfect for picnics and cookouts. Vegan and plant based. Gluten free, too.
Ingredients
- 3 lbs yellow potatoes, cubed
- 1 cup diced celery
- 3/4 cup diced red onion
- 2/3 cup sweet pickle relish
- 1 cup Just Mayo
- 1/2 cup yellow mustard
- 1 teaspoon mustard powder
- 2 teaspoons salt
Instructions
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Bring 3 qts water to boil.
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Wash and cut the potatoes into 1/2 inch to 1 inch cubes and place in boiling water.
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Let cook until tender, about 25 minutes.
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Drain into colander and place back into pot. Allow to cool slightly ... for several minutes, but they do not need to be fully cooled.
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Add the remaining ingredients and stir until well incorporated.
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Adjust salt, mayo, and mustard, adding more if needed.
It’s a beautiful thing. Goes well with any veggie burger … I like the I’m Possible Burger and grilled mushrooms like this Grilled Portobello Mushroom with Basil Aioli are awesome, too.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
I’ve make this before and it tastes just like my childhood memory.
Glad you like it, Jane!