This Vegan Soul Food Potato Salad is a egg free version of a BBQ classic. Served warm, cold, or room temperature at your next Summer cookout!
Potatoes are the ULTIMATLE "curvy carb" staple in in healthy vegan weight gain kitchen. But today we aren't worried about macros and instead looking for some good ol nostalgia comfort!
You have stumble upon the right recipe if you are looking for a soul food potato salad to serve with your favorite vegan bbq recipes. It goes perfect with vegan ribs, southern baked beans, stove top baked beans, vegan coleslaw, and one of my most popular recipes, vegan lentil meatballs.
Vegan Soul Food Potato Salad Ingredients
No raisins or other unnecessary ingredients added. All you need is...
- Russet Potatoes (The best potatoes to use for potato salad.)
- Vegan Mayo
- Mustard
- Sweet Pickle Relish (I needs to be sweet! I like the Mt. Olive brand)
- Green Onions
- Salt and Pepper
- Sugar
- Black Salt (for that egg flavor in your egg free potato salad)
Can I make potato salad the day before?
Yes!
- It will store in the fridge until ready to serve.
- The flavors will develop and taste better after a few hours and up to a few days.
How to Make Vegan Potato Salad?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Substitution, Cook, & Storage Tips
- Substitute baby Yukon Gold Potatoes, which have a softer and creamier texture.
- Stir in the mayo mixture when the potatoes are still warm. The potatoes will absorb more of the flavors.
- The potato salad will keep in the fridge for 4-5 days, so make it ahead of time if you can. Potato Salad DOES NOT freeze well.
More Salad Recipes You’ll Love
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Vegan Soul Food Potato Salad Recipe
Ingredients
- 4-6 cups water (for boiling potatoes)
- 5-6 medium russet potatoes (about 2.5 -3 lbs) (note 1)
- 1 14 ounce extra firm tofu
- pinch black salt (India Black Kala Namak) (note 2) optional
- 1 cup vegan mayo (note 3)
- 3 ½ tablespoons mustard BBQ sauce or yellow mustard
- ⅔ cup pickle relish
- ½ teaspoon smoked salt or sea salt however I highly recommend smoked salt
- ¼ teaspoon black pepper
- 2 green onion stalks, chopped or ¼ purple onion, chopped
- parsley and paprika for garnish optional
Equipment
Instructions
Prep "Tofu Egg"
- Press tofu by wrapping in thick paper towels or clean cloth kitchen towel. Place a plate a couple of heavy books or cast-iron pan on top of your tofu and let it press for 20 minutes.
- Once your tofu is drained, slice the block into thin strips. Rotate and slice the other way, then chop everything down into small, even pieces. Add to a small mixing bowl and sprinkle some black salt on top and toss slightly. This will help it taste like boiled eggs. Set this aside with the rest of your prepped ingredients.
Boil Potatoes
- Rinse and scrub potatoes clean. Peel and chop them in to cubes.
- Add the chopped potatoes to a large pot and cover them with water. Bring to a boil and cook for 10-15 minutes, until the potatoes are "fork tender." (Meaning you can pierced them with a fork.) Drain the potatoes in a colander and add to a mixing bowl.
Mixing Potato Salad Dressing
- Next begin to make you sauce by adding to a bowl your vegan mayo, pickle relish, mustard BBQ sauce, smoked salt, and black pepper. Whisk together until combined. Taste and adjust seasonings to your liking.
Putting it together
- Add the tofu egg and chopped onions to your large mixing bowl with the potatoes. Pour the potato salad sauce on top and mix everything together until the potatoes are fully coated, gently mashing a few as you go if you like a creamier texture.
- Cover and chill for 2 hours if you desire cold potato salad (Overnight is best). Garnish with paprika and parsley and serve with some vegan ribs, fried oyster mushrooms, or BBQ lentil meatballs!
Video
Notes
- Russet potatoes are best in potato salad. However, use whatever you have on hand.
- India Black Kala Namak (black salt) is optional, however it really adds a nice egg flavor to your tofu, so I HIGHLY recommend it. It is a staple to use in tofu scramble recipes.
- I use my vegan tofu mayo recipe, but you can use a storebought mayo if you want. The macros are based on me using my tofu mayo.
Nutrition
Update Notes: This post was originally published in June 29, 2018, but was republished with new photos, new recipe instructions, new step by step instructions, tips, and a new video June 14, 2022.
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Ann
I am a huge potato salad fan, but have never tried a vegan potato salad before. How interesting! Thanks for the share!
Savita
Delicious side option to my weeknight dinner. Loved how easy the recipe sounds.
Gina Marie
Thank you!
Dawn - Girl Heart Food
Love potato salad, especially this time of year! Perfect side to any summer bbq...though, I think I could make a meal out of just this salad 😉