Deviled Potato Salad


Deviled Potato Salad

A vegan potato salad without having to crack eggs. Ideal for summer picnics and potlucks!‎
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Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 15 minutes
Inactive time 1 hour
Total Time 1 hour 25 minutes
Servings 4


  • 1 lb (455g) baby yukon gold potatoes (or baby dutch yellow potatoes), quartered
  • ¼ cup (55g) vegan mayonnaise (soy-free if necessary)
  • 2 tbsp vegan sweet pickle relish
  • 1 tbsp yellow mustard (gluten-free if necessary)
  • 2 tsp apple cider vinegar
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika, plus more for dusting
  • ½ tsp black salt (kala namak; or regular salt)


  • Place the potatoes in a pot and cover with water. Bring to a boil and cook the potatoes until easily pierced with a fork, 7 to 8 minutes. Drain, then rinse the potatoes with cold water until cool. Drain well.
  • Combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt in a large bowl and stir until combined. Fold in the potatoes, letting them get mashed a little along the way. Lightly dust the top of the salad with more paprika and refrigerate for 1 hour before serving. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
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