Did you eat potato salad growing up? I did, and living in Florida we always had Southern Style Potato Salad. If you aren’t familiar with that particular style, it’s super creamy and thick. It usually has loads of mayo, mustard, eggs, relish, and of course, white potatoes.
Now that I don’t eat white potatoes anymore (nightshades), I’ve kind of been missing being able to have potato salad on occasion. BUT! Now that I’ve come up with this deliciously creamy sweet potato salad that satisfies my cravings and doesn’t give me days of upset stomach, I can enjoy potato salad again!
This potato salad is super easy to make and keeps well in the fridge for a couple days. My husband, who loves Southern Style potato salad, also loves this dish. It’s creamy and filling and full of flavor. Also vegan, soy free (if you use soy free mayo), gluten free, and nut free.
- 1 1/2 cups peeled & cubed Purple Sweet Potato, about 1 medium
- 1 1/2 cups peeled & cubed Orange Sweet Potato (aka a Yam), about 1 medium
- 1/3 cup (heaping) red onion, very small chop
- 4-6 tbsp vegan mayo
- 1 1/2 tbsp yellow mustard
- 1 tsp dried dill, plus more for garnish
- S&P to taste
*It is super important that you cube the potatoes all the same size so they cook evenly. The orange sweet potatoes are softer and will break up a bit when you stir it all together. This is what we want as it adds a nice creaminess to the dish.
*Peeling potatoes is obviously a personal preference, but I will tell you that the purple potatoes have a very thick skin and leaving it on will make the texture of this dish kind of odd/off-putting.
*I recommend about 1 inch cubes on the potatoes or slightly smaller. Definitely not larger.
- Bring a large pot of water to a rolling boil and add cubed potatoes. Let boil for 15 minutes or until potatoes can be easily pierced with a fork, but not mushy.
- Drain potatoes and place in refrigerator for at least 15 minutes and up to 30.
- After potatoes have cooled, add them and all remaining ingredients into large bowl and stir gently, but well.
- Taste before you add salt and pepper. I usually add a bit of each, but only after I taste first.
- Sprinkle a bit of dried dill on top as a garnish and put back into the fridge until fully cooled.
- Enjoy with some roasted broccoli or bring to a BBQ for a vegan friendly side dish – no one will know it’s vegan 😉
Did you know that when you see “yams” in the store that they are actually soft sweet potatoes? I thought that was such an interesting little tidbit of info! Check out this article from the kitchn for more info on that.
I used “Just Mayo” for this recipe since it is egg and dairy free and Non-GMO project verified. I haven’t tried using Veganaise, but if that’s all you’ve got, give it a shot. Just not sure how much sugar is in that particular mayo and that would definitely affect the flavor of the potato salad.
Keeps in the fridge for about 3 days, just make sure to store in an airtight container.