Deviled Potato Salad

Deviled Potato Salad Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 15 minutes


1 pound baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered

¼ cup vegan mayonnaise (soy-free if necessary)

2 tablespoons vegan sweet pickle relish

1 tablespoon yellow mustard (gluten-free if necessary)

2 teaspoons apple cider vinegar

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon paprika, plus more for dusting

½ teaspoon black salt (kala namak; or regular salt)


1Place 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.

2Drain, then rinse the potatoes with cold water until cool. Drain well.

3Combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt in a large bowl and stir until combined.

4Fold in the potatoes, letting them get mashed a little along the way.

5Lightly dust the top of the salad with more paprika and refrigerate for 1 hour before serving.

6Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

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