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No Weird Stuff Simple Potato Salad

What you need: 

8 small to medium russet potatoes, peeled and chopped
3/4 to 1 cup vegan mayonnaise
3/4 cup celery, diced
3/4 cup red onion, diced (to taste)
1/2 cup sweet relish
1/4 cup green onions, sliced
3-4 tablespoons prepared yellow mustard
celery salt, to taste
black pepper. to taste
paprika, to taste

What you do: 

1. Place potatoes in pot of water and boil until tender. When your potatoes start to get tender, about 15 minutes, they are done. Drain and rinse to cool them down.
2. Dump the cooled/drained potatoes back into your pot. Except for paprika, add remaining ingredients (vegan mayonnaise, celery, red onion, sweet relish, green onion, mustard, celery salt, and black pepper).
3. Put your pot of potato salad into your fridge and let cool for 1 hour or so. Top potato salad with paprika when you are ready to serve.
Source of recipe: I wrote this recipe.

Preparation Time: 
20 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Recipe Category: 


We made this today and it was delish. In fact we have already eaten it all. Here are the changes we made. Instead of russets we used 5 gold and 3 red potatoes. We did not have paprika or celery salt, so we used 21 salute seasoning from Trader joe's. Instead of relish we used about 3/4 cup of pickles. So yummy. We will be making this again very soon.


Perfect potato salad recipe! Thanks for posting this! A great side to seitan ribz!


This potato salad is excellent! And I'm not really a potato salad person. It's become a cookout staple around my place, and every time I make it it's a hit! I usually use gold potatoes instead of russet.


This was delicious. One of the foods I missed the most when I went vegan was potato salad, but now I miss it no more because this is the best potato salad I've ever had. Even my non-vegan family loves it. I've made it twice in the past 2 weeks.  :)>>>


yum-o! i subbed diced green pepper for the onion, and used a diced kosher dill pickle in place of the relish. to compliment the pickle, i added a generous bunch (about 1/4 c) chopped fresh dill and also gave a little sprinkle of sugar-- it's what my mom does, helps the mustard pop. SUPER YUMMY, you would never know it's vegan! :)


I've been having cravings for this awesome potato salad from this barbeque place back home, and this totally hit the spot.
i used red skin potatoes and left the skins on. i skipped the sweet relish too. so yummy! i made a huge pot of it and have been eating it all week.

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