Sweet Potato Salad

  • Servings : 10+
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

Spring is here and summer is around the corner, which means it is BBQ season! Here is my take on potato salad. If you do not use/have vegan mayo you can easily substitute it with silken tofu, lemons, and a splash or oil.



  • 2 medium size sweet potatoes (chopped to bite size)
  • 3-4 pounds red or purple potatoes (chopped to bite size)
  • 2 cups celery, chopped
  • 1 large red onion minced
  • 1 cup chopped dill pickles
  • 1 small jar capers
  • 1 small jar pimentos
  • 1 tbs garlic
  • 1 cup sliced olives
  • 1 small bunch green onion, chopped
  • 1 cup vegan mayo
  • 1 tbs apple cider vinegar
  • 2-3 tbs sugar
  • 1 tsp mustard
  • Salt and pepper to taste


Step 1

Boil the potatoes until fork tender. The sweet potatoes only require 3-4 minutes of cook time, add later to the pot of regular potatoes.

Step 2

Mix the ‘mayo’, sugar, vinegar, mustard in a small bowl. Get to the sweetness you like.

Step 3

Mix all the ingredients in a large bowl and allow to sit for 3-4 hours or overnight

Step 4

****IMPORTANT**** Enjoy with a group of friends one spring afternoon!


Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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