A southern classic made vegan! This vegan potato salad is a perfect addition to any barbecue outing. Made with baby red potatoes, vegan mayo, mustard and sweet pickle relish.
My grandmother Betty Joe “Honey” Hoskins made the BEST potato salad ever! It was one of my FAVORITE sides growing up and I looked forward to eating it at every holiday. This vegan potato salad was inspired my lovely late grandma and I know you will love it as much as I did and still do!
Vegan Curve Building Ingredients
Red Potatoes are a great source of curvy carbohydrates. I eat them frequently whenever I get the chance. One cup of red potatoes contains 26 grams of carbohydrates.
Related: View Curvy Vegan Pantry Staples for a list curvy carbohydrates.
How To Make (Read FULL recipe instructions in the recipe card below)
First rinse, dice and boil your potatoes. You may choose to peel your potatoes first but I prefer my potato salad with the skin on.
Next add your vegan mayo, mustard, pickle relish and seasonings to your potatoes and mix well. You can serve this warm or put in the refrigerator for a few hours to chill.
Pop up to your next omnivore’s barbecue with this potato salad and I promise you they will not be able to taste the difference. Don’t forget to bring along your vegan baked beans! Enjoy!
DID YOU MAKE THIS RECIPE? Tell me how it turned out for you! Was it a hit or miss? Do you like potato salad or are you more on the coleslaw side? Tell me about it. Leave a comment below, rate it, and PIN IT! Also tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
A southern classic made vegan! This vegan potato salad is a perfect addition to any barbecue outing.Click To Tweet
Southern Vegan Potato Salad
- 3 cups chopped red potatoes
- 1/2 cup vegan mayo
- 1/3 cup pickle relish
- 2 teaspoon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon lemon juice
Rinse and chopped your potatoes. If you desire the skin of, you can peel your potaotes before chopping and boiling them. Add to boiling water and boil for 10 to 15 minutes until potatoes are soft.
Once potatoes are cooked drain and add to a bowl. Next add in your vegan mayo, pickle relish, mustard, salt, pepper, and lemon juice. Mix and stir until completely completely combined.
Chill in the refrigerator for 3 to 4 hoirs before serving or if you prefer warm potato salad serve as is. Enjoy!
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