Delicious Vegan Potato Salad |Recipe

Updated: Feb 12

I have always loved my regular potato salad so I was on a mission to make it vegan without missing a beat. I had to order some black salt on Amazon because I couldn't find it local. I created an "eggy" mixture using great northern beans, black salt, nutritional yeast, salt and pepper. I added this to some potatoes, vegan mayo, sweet onions, green pepper and sweet relish. I also added in some mustard and a sprinkle of Cane sugar. And topped it off with some Paprika of course.

Can't nobody tell me nothing about this potato salad lol Not missing a thing! No eggs needed.


  • 5 Medium Russet Potatoes Peeled, Chopped and Boiled until Tender

  • 1 Can Great Northern Beans, Drained and Rinsed

  • ¼ C of Chopped Green Pepper (optional)

  • ¾ C of Chopped Sweet Onion

  • 2 Heaping TBSP of Vegan Mayo of your Choice

  • About ¼ C of Almond Milk or any plant milk that you choose

  • 2-3 Heaping TBSP of Sweet Relish

  • Pinch of Cane Sugar (optional)

  • Paprika


  • 1-3 tsp Black Salt (start with 1 tsp and increase to your taste)

  • 1 tsp Garlic Powder

  • 1-2 TBSP Nutritional Yeast

  • 1 TBSP Yellow Mustard (can add more if you desire)

  • Tumeric--just a dash for color

  • ½ tsp White Pepper (optional)

  • 1 tsp Lawry’s Seasoned Salt

  • 1 tsp Pink Salt

“Eggy” Mixture:

Place beans in food processor. Add Seasonings. I cook from the heart so with the seasonings I start with a small amount and add more to taste. Mix ingredients together. The goal is to get this combination to a creamy consistency similar to the filling in a deviled egg. To accomplish this I had to transfer the mixture to my blender and add some almond milk. I started with a few drops of almond milk but I needed to add a little more to get it to blend well. I did not measure how much but I would say no more than ¼ cup. Add the milk a little at a time and add as much as you need to get it creamy but not runny.

Once the mixture is complete you will combine this with the potatoes that should be cooled by now. I like to roughly mash the potatoes but if you don’t like that and prefer pieces you can leave them chunky. Stir in the “eggy” mixture, onions and green pepper. I also added a pinch of cane sugar.

Sprinkle it with Paprika and enjoy.


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