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Southern Vegan Potato Salad [Vegan]
This Southern Vegan Potato Salad is sure to be a favorite at your next outdoor gathering! It’s made with red jacket potatoes, crunchy celery, spicy onions, and dill pickles, all tossed with a creamy mayonnaise dressing. Easy to assemble and incredibly flavorful, it’s the perfect make-ahead side dish!
Ingredients You Need for Southern Vegan Potato Salad [Vegan]
How to Prepare Southern Vegan Potato Salad [Vegan]
- Give your potatoes a good scrubbing, picking off any “eyes” as you go. We are leaving the skin on, so you want them to be free from dirt. Cut the potatoes into bite-size pieces, small enough to fit easily on a fork.
- Fill a 4-6 quart pot with 2 quarts of cold water, mixed with 2 tablespoons of kosher salt. Add your potatoes, cover, and bring to a boil. Cook the potatoes until they are fork-tender but not mushy and falling apart. This will take about 15 minutes total.
- Drain the potatoes in a colander, rinse them well with cold water, and put them in the fridge to cool while you make the dressing.
- Add the rest of the ingredients to a big bowl and mix them all together.
- Tumble the cooled potatoes into the bowl with the dressing. Use a flexible spatula to fold the potatoes into the dressing.
- Garnish with smoked paprika and serve at room temperature or chilled.
Notes
To Store:
- Store leftovers in the fridge for 3-4 days. The flavors intensify as it rests in the fridge, making it a great make-ahead side dish, perfect for gatherings and pot-lucks!
- This recipe does not freeze well, as the texture of the potatoes and celery changes from creamy and crunchy to dry and soft.
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