Vegan Deviled Potato Salad

Vegan Deviled Potato Salad

Recipe Info

  • Recipe Cuisine: Vegan
  • Recipe Category: Sides
  • Tagged: Dairy Free, Gluten Free, Vegan
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Recipe Yield: 4-6 Servings


  • 1lb (16oz) baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered
  • 1/4 cup vegan mayonnaise (soy-free if necessary)
  • 2 tbsp. vegan sweet pickle relish
  • 1 tbsp. yellow mustard
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika, plus more for dusting
  • 1/2 tsp. black salt (kala namak; or regular salt)


  1. Fill a pot halfway with water and add the potatoes. Bring to a boil and cook the potatoes for 7 to 8 minutes, or until easily pierced with a fork. After draining, rinse the potatoes with cold water until they are cool. Drain thoroughly.
  2. In a large mixing bowl, combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt. Fold in the potatoes, allowing them to mash slightly as you go. Refrigerate for 1 hour before serving, lightly dusting the top of the salad with more paprika. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

Recipe Nutrition Info

  • Calories: 49
  • Fat: 3g
  • Carbs: 5.5g
  • Protein: .4g
  • Sugar: 2g