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    Vegan Soul Food Potato Salad

    Published on June 14, 2022. Last updated on August 13, 2022 by Gina Marie 4 Comments

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    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!

    a picture of potato salad with paprika on top in on a white plate with a spoon

    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)
    potato salad ingredients on a table

    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.

    potatoes being peeled on a cutting board
    STEP 1: Peel russet potatoes.
    chopped potatoes on cutting board
    STEP 2: Chop potatoes.
    boil potatoes
    STEP 3: Boil Potatoes till fork tender and drain.
    potato salad sauce ingredients in a bowl
    STEP 4: Add potato salad sauce in a bowl.
    mix sauce together
    STEP 5: Mix sauce together until fully combined.
    add sauce on top of potatoes
    STEP 6: Add sauce to drained potatoes.
    potato salad mixed together
    STEP 7: Mix sauce with potatoes until combined.
    potato salad served with vegan bbq recipes
    STEP 8: Serve with your favorite vegan recipes!

    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.
    potato salad on a plate with bbq recipes

    More Salad Recipes You’ll Love

    • Cucumber Chickpea Tomato Salad
    • Vegan Corn Salad

    WANT MORE? Subscribe to my newsletter and follow along on PINTEREST, FACEBOOK, and TWITTER for the latest updates!

    a picture of potato salad with red paprika sprinkled on top on a white plate

    Vegan Soul Food Potato Salad

    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!
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Southern, Vegan
    Keyword: soul food potato salad, vegan potato salad
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Optional Refrigeration Time: 2 hours hours
    Total Time: 45 minutes minutes
    Servings: 5 cups
    Calories: 496kcal
    Author: Gina Marie

    Ingredients

    • 4-6 cups water (for boiling potatoes)
    • 5-6 medium russet potatoes (about 2.5 -3 lbs) note 1
    • 1 cup vegan mayo
    • 3 ½ teaspoon mustard
    • ⅔ cup pickle relish
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 2 green onion stalks, chopped
    • pinch of black salt optional; note 2
    • 2 teaspoons organic cane sugar
    • parsley and paprika for garnish optional
    US Customary - Metric

    Equipment

    1 Large Pot
    2 Mixing Bowl

    Instructions

    • 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.
    • Next begin to make you sauce by adding to a bowl your vegan mayo, mustard, pickle relish, salt, pepper, green onions, black salt, and sugar. Whisk together until combined. Taste and adjust seasonings to your liking.
    • While potatoes are still warm, add your potato salad sauce on top of potatoes. Mix with your potatoes slightly mashing some of the potatoes as you go along.
    • Cover and chill for a 2 hours if you desire cold potato salad (Overnight is best). Garnish with paprika and parsley and serve with vegan ribs, vegan stove top baked beans, bbq lentil meatballs, and some vegan coleslaw!

    Video

    Notes

    SCROLL UP TO THE BLOG POST TO SEE STORAGE TIPS, MEAL PREP, AND MORE INFORMATION ABOUT THIS RECIPE!
    1. POTATOES: Russet potatoes are best in potato salad. However, red will work as well. Whatever you have on hand.
    2. BLACK SALT: This is an optional ingredient, however it really adds a nice egg flavor to your potato salad and I highly recommend it. 

    Nutrition

    Nutrition Facts
    Vegan Soul Food Potato Salad
    Amount Per Serving (1 cup)
    Calories 496 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 3g19%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 0.2g
    Sodium 893mg39%
    Potassium 934mg27%
    Carbohydrates 52g17%
    Fiber 4g17%
    Sugar 3g3%
    Protein 8g16%
    Vitamin A 107IU2%
    Vitamin C 13mg16%
    Calcium 36mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

    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.


    As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.

    © 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.

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    Reader Interactions

    Comments

    1. Ann

      June 19, 2022 at 8:46 pm

      5 stars
      I am a huge potato salad fan, but have never tried a vegan potato salad before. How interesting! Thanks for the share!

      Reply
    2. Savita

      June 16, 2022 at 9:38 am

      5 stars
      Delicious side option to my weeknight dinner. Loved how easy the recipe sounds.

      Reply
      • Gina Marie

        June 16, 2022 at 6:49 pm

        Thank you!

        Reply
    3. Dawn - Girl Heart Food

      July 03, 2018 at 2:00 pm

      5 stars
      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 ๐Ÿ˜‰

      Reply
    5 from 5 votes (2 ratings without comment)

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