Southern style potato salad is something you need to try if you haven’t already. It’s like a levelled up version of traditional potato salad, veganised of course.
More widely known in the US, where the “southern” part comes from, this is something you need to add to your go tos.
How to veganise southern potato salad
To veganise Southern potato salad you just need to make sure you sub the mayo for a vegan alternative, my personal favourite is Hellman’s.
Traditional southern-style potato salad also sometimes contains boiled egg, but not always, so in this case we’ve skipped it – We promise it’s not needed though!
What’s the difference between regular potato salad and southern?
The difference between regular and southern-style potato salad is in the toppings. Traditional potato salad is very basic, yet tasty, with creaminess and onion basically.
Whereas southern potato salad is more wholesome. With ingredients like bell pepper, celery and pickles thrown into the mix, being a much more complex experience.
What goes well with potato salad?
Some of my favourite main dishes to go with southern style potato salad has to be anything related to barbecues.
So anything from burgers to hot dogs, vegan fried chick’n, corn, pretty much any comfort food you can think of; Drop some of your own ideas below we’d love to see them.
This Southern potato salad is kid-friendy, tasty and addictive, so try not to eat it all in one day! If you like this recipe be sure to bookmark it for future reference and send it to your friends for your next cookout.
Thanks for picking us for your recipe inspiration, and stay blessed.
| Prep Time | 35 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 45 Minutes |
| Servings |
People
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- 250 Grams Baby Potatoes
- 1 Small White onion
- 1 Medium Celery stick
- 1 Small Red Bell Pepper
- 25 Grams Sweet pickles
- 3 Tbsp Vegan Mayo
- 1 Tbsp Dijon mustard
- 1 Tbsp Pickle juice Can take from sweet pickle jar
- 1 Tsp Ketchup
- 1 Tsp Tobasco
- 1 Tsp Fresh Dill
- 1 Tsp Smoked Paprika
- 1 Tsp All purpose seasoning
- Salt
- Black Pepper
Ingredients
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- Wash, then cube potatoes on a chopping board. Wash and cube bell pepper, celery into small slices, sweet pickle into small triangles, set aside.
- Boil a litre of salted water and add in the potatoes, cooking for 5-8 minutes, or until a fork easily pokes through. Drain in a colander and transfer to a large, clean salad bowl, leave to cool for 5-10 minutes.
- Add in the remaining veggies followed by pickle water, mustard and mayo, then sprinkle in the seasonings.
- With a spoon or salad tongs, combine the potatoes with the rest of the ingredients and seasonings, until well coated.
- Leave to set for 5 minutes and serve while warm, alternatively you can cover and transfer to the fridge and chill for an hour or two beforehand - Depending on your preference!
- Serve and enjoy.
