Easy Southern Potato Salad (No Egg, Vegan, No Oil)
Creamy and filling, this is an easy egg-free version of classic Southern potato salad. The perfect side dish for a Texas BBQ, picnic, or potluck. This potato salad with simple ingredients happens to be vegan and oil-free, as well.
Add peeled, cubed potatoes to a medium-large pot. Cover potatoes with water and add a little bit of salt. Bring to a boil over high heat.
4 pounds russet potatoes
Once it's boiling, lower the temperature to medium. Stir the potatoes and cook for about 5 minutes, or until just barely fork-tender. Do not overcook them! If you overcook the potatoes, you'll have the beginning of mashed potatoes instead of potato salad.
Drain potatoes in a colander and add them to a large mixing bowl. Allow to cool slightly (about 5-10 minutes) before mixing in all the other ingredients.
Assemble Potato Salad
To the large mixing bowl with the potatoes, add all of the remaining ingredients. With a large spoon, mix the potato salad until everything is well-combined, being careful not to mash or crush the potatoes too much.
2 cups celery, ½ cup white onion, ½ cup sweet pickle relish, ½ cup vegan mayo, 1 ½ tablespoons yellow mustard, ¾ teaspoon sea salt, ¼ teaspoon black pepper
Cover the bowl and refrigerate until cold. Serve chilled.
Notes
Note #1: Makes about 4 pounds of potato salad. One serving of potato salad is ½ cup or 4.8 ounces (136 grams). So, this recipe makes about 13 servings of potato salad, as a side dish.Note #2: If using pre-cooked or pre-steamed potatoes, you'll need about 8 cups (2 quarts) of potato cubes for this recipe.Note #3: All vegan mayonnaise is egg-free. However, most store-bought vegan mayo contains oil. So, if you want an oil-free potato salad, make my homemade oil-free mayonnaise recipe first. You'll have extra to use on sandwiches during the week!Note #4: Nutrition facts reflect using my homemade vegan mayo recipe that contains no oil.