Sweet Potato Salad

This dairy-free, vegan sweet potato salad uses vegan mayo and is loaded with veggies and add-ins for a BBQ, potluck, and picnic side dish that’s creamy, sweet, savory, crunchy, and ready to impress!

Course Dinner, Lunch

Cuisine American

Diet Vegan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings servings

Calories 322kcal

Author David Sterkel

Equipment

Ingredients

2 medium sweet potatoes, chopped to bite-size pieces
3-4 pounds of red or purple potatoes, chopped into bite-size pieces
1 cup of vegan mayo
2-3 Tablespoons of sugar
1 Tablespoon of apple cider vinegar
1 teaspoon of mustard
2 cups of celery, chopped
1 large red onion minced
1 cup of chopped dill pickles
1 jar of capers drained
1 jar of pimentos drained
1 Tablespoon of garlic
1 cup of sliced olives
1 bunch of green onion, chopped
Salt and pepper to taste

Instructions

Boil the potatoes until tender, about 8 to 10 minutes.
Mix the vegan mayo, sugar, vinegar, and mustard in a small bowl. Feel free to add more sugar to achieve the sweetness you like.
Mix all the ingredients in a large bowl and allow to sit for 3-4 hours or overnight.

Notes

Don’t skip the resting: This will allow all the flavors to meld and become cohesive, so it doesn’t taste too much of any specific element.
Adjust the sweetness: You can increase, reduce, or even eliminate the sugar entirely.
Chop the potatoes evenly: That way, they’ll cook evenly, too.

Nutrition