Vegan Southern Potato Salad
This Vegan Southern Potato Salad is creamy without the mayo and super flavorful, perfect for summer get togethers!
Servings 4
Ingredients
- 1 ½ lb russet potatoes
- 3 tablespoon apple cider vinegar
- 1 rib celery, diced small
- 1-2 tablespoon fresh dill, chopped finely
- 5.3 oz non dairy yogurt, plain and unsweetened I used So Delicious coconut yogurt.
- 2 tablespoon yellow mustard
- ¼ teaspoon black pepper
- ¼ teaspoon salt + 2 teaspoon for cooking potatoes
- 1 teaspoon maple syrup
Instructions
- Peel and chop potatoes into 1 inch pieces. Place in a large pot and add enough cold water to cover potatoes completely. Add 2 teaspoon salt and 1 tablespoon vinegar.
- Bring to a boil and reduce heat to a rolling simmer. Cook, stirring occasionally until potatoes are tender, about 10-15 mins.
- Drain, transfer to a shallow dish and sprinkle will 1 tablespoon vinegar. Allow to cool to room temperature.
- Prepare dressing by combining yogurt, mustard, maple syrup 1 tablespoon vinegar, salt, and pepper in a large bowl. Whisk to thoroughly combine.
- Fold in dill, celery, and potatoes until evenly coated.
- Cover and refrigerate at least one hour or until ready to serve.
Notes
- Potato salad can be made the day before needed and refrigerated.
- Recipe can easily be doubled to feed large groups.