This vegan potato salad is excellent for family gatherings and picnics. No one will ever realize it’s a low-fat, healthier version. I promise, if my family can’t tell, yours won’t either.
My family loves this vegan potato salad because it’s
- Great for picnics
- Perfect Sunday side dish
- Easy to make
Potato salad made with mayonnaise
I am from the Carolinas where potato salad, coleslaw, and tomato sandwiches are necessary meal staples. This was a real issue for me after switching to a plant-based lifestyle because you know what all these foods require right? Mayonnaise!
The southern potato salad recipe I had used for 35 years called for mayo, and that wouldn’t work anymore due to the eggs and oil. This was a very sad realization for me.
But did it have to be? I decided to search for a compliant, heart-healthy mayonnaise option that would allow these foods to continue to be a part of mine and my family’s lives.
Unfortunately, I quickly found out that store-bought mayo options–though they were vegan–were certainly not healthy. They contained lots of artery-clogging oil and loads of fat.
One of my first tests was to try it in my decades-old southern potato salad recipe. It’s a recipe that has been in my family for years. I remember my grandmother preparing it for Sunday dinners after church when I was a child.
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Ingredients in potato salad
RECIPE CARD BELOW
How to make vegan potato salad
First, peel, wash, and dice potatoes. Add to a large pot of boiling water. Allow to cook on medium-high until potatoes are tender, approximately 20 minutes.
Use a colander to drain the cooked potatoes.
Add all other ingredients–onion, low-fat mayo, mustard (this is the refrigerator kind, not dry ground), garlic powder, parsley flakes, paprika, salt, and pepper.
Mix all together thoroughly and serve. We love to make potato salad for picnics and family gatherings.
RECIPE CARD BELOW
What kind of potatoes to use
This vegan potato salad can be made with many different types of white potatoes. Traditionally, Russets or even yellow potatoes. Sometimes I make this with red potatoes and leave the skins on for more nutritional bang!
One medium red potato has about one-third of our daily Vitamin C requirement, plus four grams of protein and three grams of fiber. Leave the skin on, because that is where most of the goodness resides.
When I take this vegan potato salad to family get-togethers, the bowl is always empty when I bring it home!
Other great Southern recipes
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- 6 medium-large potatoes
- 1 small onion, (purple onion makes it prettier)
- 1 Tbsp sweet pickle relish
- 1 Tbsp low-fat mayo. I use heaping Tbsp.
- 1 tsp yellow mustard, (not dry mustard)
- 1 tsp garlic powder
- 1 tsp parsley flakes
- 1 pinch smoked paprika
- 1 tsp salt, or to your taste preference
- Black ground pepper
- Peel, wash, and dice potatoes. Add to a large pot of boiling water. Allow to cook on medium-high until potatoes are tender, approximately 20 minutes.
- Drain cooked potatoes.
- Add all other ingredients--onion, low-fat mayo, mustard (this is the refrigerator kind, not dry ground), garlic powder, parsley flakes, paprika, salt, and pepper.
- Mix all together thoroughly and serve.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 185Total Fat: 1gCarbohydrates: 41gFiber: 4gProtein: 5g