Mama’s Vegan Southern Style Potato Salad
Mama’s Vegan Southern Style Potato Salad is a grateful nod to the delicious memories of my Mom’s cooking. Her mayo, mustard, and egg potato salad was better than any we’ve tasted until now. So this recipe is a happy marriage of our modern vegan version and a timeless classic! We skip the oil and eggs but hold tight to the wonderfully bright and sunshiny note of yellow mustard.
You may recall that our heritage leads to the lovely mountains and farmland of middle Tennessee. Given our roots, we believe we know a thing or two about “just-can’t-seem-to-get-enough-of-it” potato salad.
So this BBQ ready recipe is our plant-based vegan and gluten-free take on the mustard and mayo-based potato salad of the south. Before making the decision to become plant-based vegan, all of the potato salad we knew featured hard-boiled eggs. Luckily, we found a protein-packed way around the eggs. In this recipe, we use a combination of tofu and a smidge of Indian black salt called Kala Namak.
Once upon a time, there was an elephant in the room crowding our attempt at creating this recipe for Mama’s Vegan Southern Style Potato Salad. Namely, we knew we had to find ways around, not just the egg, but the oil-based mayonnaise, too. Fortunately, we knew exactly what to do! The second half of the problem disappeared when we discovered the recipe for our easy Raw Oil-Free Cashew Mayo.
What’s so DELICIOUS about Mama’s Vegan Southern Style Potato Salad?
Well, to begin with, it tastes like the very best ever southern style mayo mustard-based potato salad you’ve ever experienced! Any meat-eater will be hard pressed to tell the difference between this vegan, oil-free, whole food plant-based potato salad and a traditional version.
Next, this recipe is one-hundred percent oil-free! So when you compare, Mama’s Vegan Southern Style Potato Salad, with an egg and mayo potato salad, this recipe comes out on top.
Also, the addition of tofu in place of eggs add clean, body-fueling protein. Basically, this salad could be a meal in itself since it provides healthy veggies, carbs, and protein. In fact, we love this salad rolled into wraps along with a handful of mixed Spring greens or a fist of peppery arugula. We love arugula in case you haven’t noticed… you’ve got to try it if you haven’t already!
Yes, indeed! We’re convinced you’re going to love our healthy makeover of this beloved classic! And once you taste it for yourself and see how it shines like no other, we are counting on you to share this recipe with everyone you know.
Feel free to Pin this dish on Pinterest for safe keeping! And, by the way, we invite you to follow our Pinterest, too!
And whenever you share our recipes on social media, you are doing way more than passing on a good dish to try. When you Pin and share plant-based recipes, you help strengthen the message that plant-based vegan eating equals tasty, easy-to-make, and easy-to-love, food. So sharing, really is caring.
Happy Eating!
Mama’s Vegan Southern Style Potato Salad
- 20Prep:
- 20Cook Time:
- Yield: 12 Servings
For those of you who long for comfort food but want to slash empty calories from fat and increase nutrients, this recipe is for you. And if you’re simply looking for a fabulous tasting potato salad, this recipe is for you, too!
This oil-free, plant-based, vegan, and gluten-free potato salad is creamy, tangy, mellow and savory. It’s everything a delicious side dish should be, even though it’s nutritious and hearty enough to enjoy as a main! Sometimes we roll this salad into a wrap along with some greens and take it with us for a delicious lunch!
We make this tasty potato salad using our own magnificent mayo recipe that we know you’re going to adore. In no time flat, you have an oil-free mayo you’ll want to smear on everything from this day forward. We also use a bit of our vegan boiled egg crumble to give this salad a heaping helping of the satisfying, southern, charm it deserves. Those two things combined with chopped onion, celery, mustard, and dill pickle make this potato salad recipe a classic!
Be sure to try our Confetti Macaroni Salad – it’s a game changer! Need a side of slaw? Our Jicama Slaw with Fresh Herbs & Arugula is one of those little “side” thoughts that quickly morphed into a beautifully composed yet extremely simple, no-cook bite. You’re going to LOVE the way this slaw tastes!
And for another delicious potato salad with a totally herby vibe, try our Tarragon Dill Potato Salad. Tarragon is an herb that knows exactly what to do when it gets next to potatoes; it’s a fabulous pairing!
Ingredients
3 pounds of red potatoes, or any other tender skinned variety - Use organic potatoes whenever possible, especially when eating the skin.
4 cups of organic vegetable broth or water
one batch of our Oil-Free Cashew Mayonnaise - For this dish, we added an extra clove of garlic to the mayo recipe. You could use a storebought mayo or another mayo recipe of your choosing but the nutritional content will differ from what we've shared here.
2 tbsp of prepared yellow mustard, or to taste
a bit of salt, to taste - We use this variety of sea salt in most of our recipes.
about 1 1/2 cups of chopped celery - Organic is always best when it comes to celery.
1/2 cup of chopped onion - Red onion looks especially pretty in this dish but any variety will do.
1-large dill pickle, chopped, or about 3/4 cup of chopped dill pickles - We like to use the large garlic infused type of dill pickles in this recipe though any pickle to your liking should work just fine.
one batch of our Vegan Hard Boiled Egg Crumble
optional paprika for a bit of color
Instructions
First, wash and chop the potatoes into manageable, bite-size, cubes and put them into a large pot. Cover the raw prepared potatoes with the broth or water and sprinkle with a generous dash of salt. Bring the potatoes to a boil, stir, and reduce to a simmer. Cook for about fifteen minutes or so or until the potatoes are just fork tender. Be careful not to overcook or your potato salad will have the consistency of mashed potatoes. Once the potatoes are cooked, drain and set aside a minute to allow the excess moisture to steam off.
While the potatoes are cooking, press the tofu for the Vegan Hard Boiled Egg Crumble and whip up a batch of our no-cook Oil-Free Cashew Mayonnaise. Once these items are ready, place half of the tofu egg crumble and all of the mayo in a large mixing bowl.
By the way, if you prefer, you can make the mayo and egg crumble before cooking the potatoes. You could even opt to make the mayo and egg crumble hours or days ahead if you like.
Now, add the chopped celery, onion, and dill pickle to the mixing bowl and along with the cooked and drained potatoes. Stir gently to combine and taste to season with additional salt as needed. Transfer the salad to a serving bowl, top with the remaining egg crumble and sprinkle the center with a bit of paprika for color. This sprinkling of paprika is another nod to my Mom who would top her salad with slices of boiled egg sprinkle in lovely to look at, paprika.
Notes
If you opt to use a mayonnaise other than our oil-free recipe, you might want to add a clove or two of chopped raw garlic to the ingredients. In our mayo recipe, we use a couple of cloves of garlic and in this recipe, we usually add one more clove.
This recipe makes enough salad to serve about 12 side servings of nearly one cup per serving. If you are using this as a main dish rolled into a wrap with some greens, this recipe makes enough salad to generously fill at least about 8 large wraps. The nutritional info provided below reflects using our oil-free mayo.
Nutrition
% DV
- Total Fat 6.7 g 10 %
- Saturated Fat 1.1 g 6 %
- Cholesterol 0 mg 0 %
- Sodium 312.2 mg 13 %
- Carbohydrates 24 g 8 %
- Fiber 3.3 g 13 %
- Sugar 2.9 g ---
- Protein 7.8 g 16 %
- Vitamin A 3 %
- Vitamin C 19 %
- Iron 13 %
- Calcium 6 %
Mama’s Vegan Southern Style Potato Salad
BY VEEG.CO
Ingredients
3 pounds of red potatoes, or any other tender skinned variety - Use organic potatoes whenever possible, especially when eating the skin.
4 cups of organic vegetable broth or water
one batch of our Oil-Free Cashew Mayonnaise - For this dish, we added an extra clove of garlic to the mayo recipe. You could use a storebought mayo or another mayo recipe of your choosing but the nutritional content will differ from what we've shared here.
2 tbsp of prepared yellow mustard, or to taste
a bit of salt, to taste - We use this variety of sea salt in most of our recipes.
about 1 1/2 cups of chopped celery - Organic is always best when it comes to celery.
1/2 cup of chopped onion - Red onion looks especially pretty in this dish but any variety will do.
1-large dill pickle, chopped, or about 3/4 cup of chopped dill pickles - We like to use the large garlic infused type of dill pickles in this recipe though any pickle to your liking should work just fine.
one batch of our Vegan Hard Boiled Egg Crumble
optional paprika for a bit of color
Instructions
First, wash and chop the potatoes into manageable, bite-size, cubes and put them into a large pot. Cover the raw prepared potatoes with the broth or water and sprinkle with a generous dash of salt. Bring the potatoes to a boil, stir, and reduce to a simmer. Cook for about fifteen minutes or so or until the potatoes are just fork tender. Be careful not to overcook or your potato salad will have the consistency of mashed potatoes. Once the potatoes are cooked, drain and set aside a minute to allow the excess moisture to steam off.
While the potatoes are cooking, press the tofu for the Vegan Hard Boiled Egg Crumble and whip up a batch of our no-cook Oil-Free Cashew Mayonnaise. Once these items are ready, place half of the tofu egg crumble and all of the mayo in a large mixing bowl.
By the way, if you prefer, you can make the mayo and egg crumble before cooking the potatoes. You could even opt to make the mayo and egg crumble hours or days ahead if you like.
Now, add the chopped celery, onion, and dill pickle to the mixing bowl and along with the cooked and drained potatoes. Stir gently to combine and taste to season with additional salt as needed. Transfer the salad to a serving bowl, top with the remaining egg crumble and sprinkle the center with a bit of paprika for color. This sprinkling of paprika is another nod to my Mom who would top her salad with slices of boiled egg sprinkle in lovely to look at, paprika.
Notes
If you opt to use a mayonnaise other than our oil-free recipe, you might want to add a clove or two of chopped raw garlic to the ingredients. In our mayo recipe, we use a couple of cloves of garlic and in this recipe, we usually add one more clove.
This recipe makes enough salad to serve about 12 side servings of nearly one cup per serving. If you are using this as a main dish rolled into a wrap with some greens, this recipe makes enough salad to generously fill at least about 8 large wraps. The nutritional info provided below reflects using our oil-free mayo.
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Comments
I’ve just never been disappointed when making your dishes. This one is so close to good old fashion Potato Salad I don’t think a non-vegan would even know they were eating healthy.
Ha! Don’t you love when that happens? That’s something we hope to accomplish, Cynthia, blurring that line between “the comforting dishes” that folks have enjoyed forever and “healthy” plant-based vegan recipes! Thank you, so much, for your kind words and for taking the time to give this dish a shout out.
Hi, This recipe looks delicious. Are you using course black salt or regular? Thanks.
We use regular black salt in this recipe, and wow, does it ever make the bits of tofu taste like a hardboiled egg! We use this same seasoning method in our holiday perfect, show-stopping 7-Layer Salad.