Vegan Potato Salad

With the weather getting warmer in some areas (apparently NOT the East Coast-sorry!) it makes me think of BBQ’s!  One thing I used to always make when we’d BBQ was potato salad.  Now that I’m vegan, BBQing  has taken on a whole new identity, but I still miss that creamy cool side dish, so here’s the vegan version, which I think is just as good!  (Even my non-vegan husband eats this one!)

Vegan Potato Salad
serves 4

4 large potatoes, peeled
1/2 C. Veganaise or vegan mayonaise
3/4 C. celery, diced
1/2 onion, diced
1/2 C. red bell pepper, diced
1/2 C. sweet pickle relish, plus 1 Tb. of the liquid*
1/4 tsp. garlic powder
1 1/2 Tb. dijon mustard
1 1/2 tsp. sugar
salt & pepper to taste
Boil peeled potatoes in large pot of salted water.  Cook until tender but firm, about 12 minutes.  
Drain & let cool, then chop into bite-sized pieces.
Add all of the other ingredients and combine until well mixed.
Refrigerate until chilled.
*the addition of the sweet pickle relish liquid adds so much to this recipe…a secret from my  mother-in-law
Pair it with a veggie burger and some raw vegetables!


  1. You might try it without peeling the potatoes. I always leave the potato peel on (even when I make mashed potatoes) – I love the taste, and there is lots of valuable nutrition in the potato skin. Just scrub the potatoes before cooking.

  2. Yes, you are right! Peels on are better (but fussy youngsters sometimes see the “brown” spots in the potato salad and become picky…darn kids!).

  3. Mmmm! This looks yummy! My hubby loves potato salad. I’ll have to try this one! My kids wouldn’t eat it with skins either although I’d prefer it. It’s funny how all kids notice stuff like that. 🙂

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