Potatoes recipes

Vegan Potato Salad Gluten free

Vegetarian Gluten free · This Southern Potato Salad recipe is so easy to make by starting with Instant Pot potatoes! perfect for summer get togethers!


  • 3 lbs of Russet Potatoes
  • 2 Celery Stalks (chopped)
  • 1/4 Cup Diced Sweet Onion
  • Garlic Powder (optional)
  • TB Sweet Pickle Relish
  • 3/4 Cup Vegan
  • 1 Tsp White Vinegar or lemon juice (optional)
  • 3 TB Yellow Mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Paprika (to taste)


  1. Peel and cube your russet potatoes into 1-inch chunks. Place them in a large pot, cover with water, add a dash of salt, then bring to a boil.
  2. Boil the potatoes for just about 10-12 minutes, until fork-tender. Drain the potatoes and rinse under cold water, letting all the excess water drain out. Then let the potatoes cool completely in the fridge.
  3. In a large bowl, add the cooled potatoes and the rest of the ingredients.
    Gently fold everything together to evenly coat the potatoes and veggies in the mayo and wet ingredients
  4. Top the potato salad with extra chopped green onion and paprika, if desired.
Both russet potatoes and gold potatoes will work for this. Use whatever you have on hand.
Stir in the mayo mixture when the potatoes are still warm. The potatoes will absorb more of the flavors.
Omit onions if you do not like them in your potato salad.
Serve the vegan potato salad warm, room temperature, or cold.
The potato salad will keep in the fridge for 3-4 days, so make it ahead of time if you can. Potato Salad DOES NOT freeze well.

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