Rating: 3 out of 5.

Classic southern style potato salad made vegan. Its actually cheating, since the only ingredient being changed from a normal southern potato salad is substituting Avocado Mayo instead of traditional mayonnaise. A perfect compliment to ribs or a brisket at your friend’s backyard BBQ!

If you want to make this traditional (not vegan), then substitute the same amount of regular mayonnaise and add in 4 chopped hard boiled eggs.

Vegan Southern Potato Salad

  • Cook Time: 30 minutes + 4 hours refrigeration
  • Persons: 8
  • Difficulty: Easy

  • Ingredients
  • 2.5 pounds Yukon Gold potatoes or Russet potatoes
  • 1 cup Avocado Oil mayonnaise
  • 1/2 cup refrigerated sweet pickle relish
  • 1 tablespoons yellow mustard
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon celery seeds
  • 1/4 teaspoon paprika
  • 1 celery stalks, diced
  • 1/4 cup sweet onion, diced
  • 1/2 tablespoon fresh chopped dill
  • Salt and pepper
  1. Instructions
  2. Cut the potatoes into quarters and place them in a large stockpot. If using Russet potatoes, peel and wash the potatoes before cutting.
  3. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil.
  4. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  5. Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.
  6. Chop the celery, onions, and dill and set aside.
  7. Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It’s okay if they are soft and crumbly. Place the potatoes in a large bowl.
  8. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  9. Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two!