Vegan Southern Potato Salad
This simple and delicious vegan southern potato salad recipe tastes just like a classic potato salad! Eggless, dairy and gluten-free!
After making my vegan macaroni salad, I thought, “Why not make another summer picnic classic vegan-friendly?” That’s when I thought of Southern potato salad! It’s traditionally made with eggs and mayonnaise, but with a few simple switches, it can be made vegan without giving up any creaminess or flavor.
This southern potato salad is packed with layers of flavors and textures. The veggies give it a nice crunch, while the tofu and vegan mayonnaise provide a rich, creamy texture. By adding a bit of mustard, there’s a lovely tangy taste that rounds out all the richness. Give this recipe a try and see how quickly it gets eaten up at your next summer cookout!
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Key Ingredient Notes
- Potatoes: stick with waxy low-starch like Red Bliss, Yukon Gold, White Easter, or White Rose
- Celery: adds a lovely crunch and refreshing taste to the potato salad. Fresh celery works best.
- Green Bell Pepper: feel free to use other bell pepper colors.
- Yellow Onion: yellow onions are sweeter than red onions, but use whichever onions you have on hand.
- Extra Firm Tofu: season it lightly with black salt or kala namak for an “eggy” flavor. I recommend using extra firm tofu over soft or silken tofu.
- Pimientos: dry them on paper towels before dicing and adding them to the potato salad.
- Vegan Mayonnaise: I used Vegenaise but feel free to use your favorite brand. Be sure to check that it is eggless.
- Dijon Mustard: adds a lovely tanginess to the potato salad. Any brand works well in this recipe.
- Sweet relish: diced sweet pickle works as an alternative.
How to Make Vegan Southern Potato Salad
- Place the potatoes in a large pot and add enough water to cover them. Bring to a boil on high heat, then cover and reduce to a simmer.
- Cook for 15 to 20 minutes or until they are tender when pierced with a knife. Drain and set aside.
- Mix vegan mayonnaise, mustard, sweet relish, salt, and pepper in a large mixing bowl.
- Add the cooked potatoes, diced celery, green bell pepper, onion, pimientos and tofu to the mayo dressing. Mix until combined.
- Cover and refrigerate the potato salad before serving.
Storage Suggestions
Since this vegan potato salad doesn’t have any eggs or dairy, it lasts in the fridge for a long time. Store it in the fridge for up to 5 days. Do not freeze.
FAQs
Should I boil the potatoes whole or diced?
It depends on your preference, but it may be easier to dice the potatoes before boiling. That way you can skip having to dice hot potatoes.
Can I make the vegan potato salad ahead of time?
Yes! It’s actually best to make this vegan potato salad ahead of time. By leaving the potato salad in the fridge overnight, the flavors have time to marinate and taste better.
More Side Dishes
- Vegan Roasted Garlic Mashed Potatoes
- Vegan Macaroni Salad
- Jamaican Rice and Peas
- Vegan Sweet Potato Biscuits
- Vegan Cornbread Pecan Dressing
- Vegan Sweet Potato Casserole
Vegan Southern Potato Salad
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Potato Salad
- 2 lbs (1 kg) waxy low-starch potatoes, (See Notes) peeled and cut into ½ inch cubes
- ½ cup celery, about 3 ribs, diced
- ½ cup green bell pepper, (or ½ large pepper), diced
- ¼ cup red onion, (or ¼ large red onion), diced
- 8 ounces (226 g) extra firm tofu, cut into ½ inch cubes (See Notes)
- 4 ounces (113 g) jar of pimientos, drained, dried on paper towels, and diced
Dressing
- 1 cup (220 g) vegan mayonnaise, I used Vegenaise.
- ½ tablespoon dijon mustard
- 4 tablespoons sweet relish
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Place the potatoes in a large pot and add enough water to cover them. Bring to a boil on high heat, then cover and reduce to a simmer. Cook for 15 to 20 minutes or until they are tender when pierced with a knife but still hold their shape.2 lbs (1 kg) waxy low-starch potatoes
- Drain the potatoes thoroughly and set them aside to cool.
- Mix vegan mayonnaise, mustard, sweet relish, salt, and pepper in a large mixing bowl.1 cup (220 g) vegan mayonnaise ,½ tablespoon dijon mustard ,½ teaspoon salt ,4 tablespoons sweet relish ,¼ teaspoon ground black pepper
- Add the cooked potatoes, diced celery, green bell pepper, onion, pimientos and tofu to the mayo dressing. Mix until combined. Cover and refrigerate until chilled before serving.½ cup celery ,½ cup green bell pepper ,¼ cup red onion ,8 ounces (226 g) extra firm tofu ,4 ounces (113 g) jar of pimientos
Notes
- Waxy, low-starch potatoes are best suited for potato salad as they absorb less water while boiling, allowing them to hold their shape better. These varieties include:
Red Bliss,
Yukon Gold,
White Easter (or all-purpose white),
White Rose (or Long White) - To give the tofu a more eggy flavor, season it lightly with black salt or kala namak.
- Adapted from Potato Salad by Barbara Lauterbach.