Southern Mustard Potato Salad

There’s nothing quite like a big ol’ helping of southern mustard potato salad! This is another great chop-and-chill recipe to keep in the refrigerator for those times you need something to munch on quick.

Normal potato salad has a large amount of fatty mayonnaise, made from eggs and egg yolks; however, this vegan, g-free friendly recipe consists of mostly healthy veggies. It contains the perfect amount of yellow mustard, letting the salad keep that creamy texture, while adding a spicy kick of the south.

Southern Mustard Potato Salad

 

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ingredients

• 6 small golden potatoes, cubed (or 3 medium-large russet potatoes)
• 3 ribs celery, chopped
• ½ onion, chopped
• 4 T dill pickle relish
• ⅓ cup vegan mayonnaise (my favorite brand is Vegenaise)
• ¼ cup yellow mustard
• 2 tsp dill (optional)
• 1 tsp paprika
• dash of salt
• dash of pepper

instructions

1. First wash the potatoes, then dice them into cubes – I like to leave the peels on, because it gives the salad a nice, hearty texture.
2. Next, boil the potatoes in water with a pinch of salt for about 15 to 20 minutes, or until tender. Drain the potatoes and let cool for another 5 to 10 minutes.
3. In a large bowl, combine the chopped celery, onion, pickle relish, “mayonnaise,” mustard, and dill seasoning.
4. Gently fold the potatoes into this mixture, then add the salt, pepper and paprika to taste.
5. Serve cold and keep refrigerated.

notes

This recipe is usually better the second day – leave it in the refrigerator overnight to let the potatoes soak in all the mouth-watering flavors, then serve the next day.

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