Y’all! Your friends will NOT believe that this potato salad is vegan! It is perfect for introducing omnivores to veganism at a barbecue this summer! Knock them out with delicious flavor! You can easily replace the Old Bay with Paprika if you can’t find it but I really like the extra level of flavor with the Old Bay.

Full Recipe Video

Ingredients:

• 2.5 lbs potatoes (about 5-6 medium russet potatoes)
• 1/2 red onion
• 2 celery stalks
• 1 cup vegan mayo
• 1/3 cup sweet relish
• 2 tbsp yellow mustard
• 1 tsp stone ground mustard
• 1 tbsp Apple cider vinegar
• 1 tsp sugar
• 1/2 tsp-ish old Bay
• Salt and pepper to taste

Directions:

1. Peel and cut potatoes into about 3/4 inch cubes.
2. Put potatoes in a pot and fill up with water until just covered and add a heaping pinch or two of salt.
3. Bring to a boil and then simmer for about 10-15 minutes, until just soft.
4. Dice onion and celery.
5. Mix the rest of the ingredients together while your potatoes cook.
6. Drain potatoes and slightly cool then toss in the other ingredients.
7. Store in the fridge for a few hours or overnight to marry flavors and thicken the sauce back up.
8. Enjoy!