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Southern Potato Salad

Southern Potato Salad

Course Side Dish
Cuisine Southern, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 2 lb Yukon Gold or Russet Potatoes peeled and chopped
  • 3/4 cup Plant Based Mayonnaise
  • 2 tbsp Yellow Mustard
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Celery finely chopped
  • 1/4 cup Raw or Pickled Red Onion finely chopped
  • 3 Hard-Boiled Eggs, chopped omit to make vegan
  • 2 tbsp Sweet Pickle Relish
  • Paprika for garnish

Instructions

  1. Place chopped potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender (about 8–10 minutes). Drain and let cool slightly.

  2. In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.

  3. Add the warm (not hot) potatoes to the bowl. Gently fold in celery, red onion, chopped eggs, and relish.

  4. Stir until everything is evenly coated. Taste and adjust seasoning if needed. Cover and refrigerate for at least 2 hours (overnight is best).

  5. Sprinkle with paprika before serving for that classic Southern look.