Deviled Potato Salad

Deviled Potato Salad Recipe

Serves 4 to 6 | Prep Time: 10 minutes | Cooking Time: 15 minutes | Inactive Time: 60 minutes | Category: Vegan Barbeques


  • 1 pound baby Yukon gold potatoes (or baby Dutch Yellow Potatoes), quartered
  • ¼ cup vegan mayonnaise (soy-free if necessary)
  • 2 tablespoons vegan sweet pickle relish
  • 1 tablespoon yellow mustard (gluten-free if necessary)
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika, plus more for dusting
  • ½ teaspoon black salt (kala namak; or regular salt)


1. Place the potatoes in a pot and cover with water. Bring to a boil and cook the potatoes until easily pierced with a fork, 7 to 8 minutes.

Drain, then rinse the potatoes with cold water until cool. Drain well.

2. Combine the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder, paprika, and salt in a large bowl and stir until combined.

Fold in the potatoes, letting them get mashed a little along the way. 

3. Lightly dust the top of the salad with more paprika and refrigerate for 1 hour before serving.

Leftovers will keep in an airtight container in the fridge for 3 to 4 days.


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