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–+ servings

Potato Salad Without Egg (No Egg, Vegan, No Oil)

This creamy Southern potato salad ditched the eggs and the oil but kept all the comfort. It’s vegan, fuss-free, and tastes like a backyard BBQ without the cholesterol – thanks to a tangy mix of vegan mayo, mustard, and sweet relish.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Servings 13

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 8 medium russet potatoes about 4 pounds, peeled and cut into 1-inch cubes
  • 2 cups celery thinly sliced
  • ½ cup white onion finely chopped
  • ½ cup sweet pickle relish
  • ½ cup vegan mayonnaise
  • 1 ½ tablespoons yellow mustard
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Optional: Pinch of black salt for egg-like flavor

Instructions

  • Boil the Potatoes: Add the peeled and cubed potatoes to a large pot. Cover them with cold water and toss in a pinch of salt. Bring it to a boil over high heat, then reduce the heat to medium. Cook for about 5 minutes, or until the potatoes are just fork-tender. Don’t overcook them—this isn’t mashed potatoes.
    8 medium russet potatoes
  • Drain and Cool: Drain the potatoes in a colander and transfer them to a large mixing bowl. Let them cool for about 5 to 10 minutes until they’re just warm to the touch.
  • Add the Good Stuff: Once the potatoes are slightly cooled, add the celery, onion, relish, vegan mayo, mustard, salt, and pepper. If you're going for that classic eggy vibe, mix in a pinch of black salt too.
    2 cups celery, ½ cup white onion, ½ cup sweet pickle relish, ½ cup vegan mayonnaise, 1 ½ tablespoons yellow mustard, ¼ teaspoon black pepper, Optional: Pinch of black salt, ¾ teaspoon sea salt
  • Mix It Up: Gently stir everything together with a large spoon until all the potatoes are coated and the ingredients are well combined. Be careful not to mash the potatoes too much.
  • Chill and Serve: Cover the bowl and refrigerate until cold. Serve chilled and enjoy with all your favorite BBQ fixings.