Southern Sweet Potato Salad | Easy Vegan Soul Food
 
Prep time
Cook time
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For the best texture I like using pre-cooked potatoes that have already cooled down to at least room temperature. Be careful not to overcook your potatoes. Boiling them for 20-30 minutes should suffice. When you stick a knife in them to test doneness, it should not slide through as easily as if you were making mashed potatoes. They should be slightly firm still. Once boiled, remove them from the heat, drain, and give them time to cool before peeling and using in the recipe.
Author:
Serves: 4-6
Ingredients
  • 2 sweet potatoes, boiled and cubed (see note above)
  • 4 yukon potatoes, boiled and cubed (see note above)
  • ½ cup vegan mayo (I use Just Mayo)
  • 1 teaspoon celery seed
  • ½ -1 teaspoon salt
  • 2 teaspoons dijon mustard
  • 6 tablespoons dill relish
  • ¼ cup white onions, diced
Instructions
  1. Peel and cube the potatoes, then place them into a mixing bowl.
  2. In another bowl combine the vegan mayo, celery seed, salt, mustard, dill relish, and onions and stir well.
  3. Pour the mayo mix over the potatoes, and stir well to coat.
  4. Season to taste with more salt if necessary.
  5. Serve immediatly OR set it in the fridge to let the flavors marry for at least one hour. Overnight is ideal!
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2017/09/sweet-potato-salad-vegan.html