Vegan Soul Food Potato Salad

Colorful & Vibrant Soul Food Potato Salad

This vibrant Vegan Soul Food Potato Salad is a plant-based twist on a beloved Southern classic, bursting with flavor and creamy texture. Tender red or yellow potatoes are perfectly cooked and then generously coated in a luscious, tangy dressing made from creamy vegan mayonnaise, bright yellow mustard, and sweet pickle relish.

What sets this recipe apart is the colorful medley of finely diced green, red, yellow, and orange bell peppers, adding a delightful crunch and fresh sweetness, beautifully complemented by the subtle bite of red onion. A harmonious blend of garlic powder, onion powder, and pink Himalayan sea salt seasons every bite, while a hint of turmeric lends a warm hue and earthy depth.

Perfect for potlucks, gatherings, barbecues, or a comforting side to any meal, this vegan potato salad is a testament to soul food flavor, made entirely from plants. It's a dish that's sure to become a new favorite, proving that Southern comfort can be deliciously compassionate.

Ingredients:

• Potatoes:
• 3 pounds red or yellow potatoes, cubed (about 6-8 medium potatoes)
• Bell Peppers:
• 1/2 green bell pepper, finely diced
• 1/4 red bell pepper, finely diced.
• 1/4 yellow bell pepper, finely diced.
• 1/4 orange bell pepper, finely diced.
• Onion:
• 1/2 cup finely diced red onion
• Dressing:
• 1 1/2 cups vegan mayonnaise
• 1/2 cup sweet pickle relish
• 3 tablespoons vegan yellow mustard
• Spices:
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Pink Himalayan sea salt. (or to taste)
• 1/2 teaspoon turmeric.
• Garnish:
• Paprika (for sprinkling on top)
• Fresh parsley chopped (for sprinkling on top)

Instructions:

• Cook the Potatoes:

• Place the cubed potatoes in a large pot and cover with cold water.
• Add a pinch of salt and bring to a boil.
  
• Cook until the potatoes are tender when pierced with a fork, but not mushy (about 15-20 minutes).
• Drain the potatoes and let them cool completely.

• Prepare the Vegetables:

• While the potatoes are cooling, finely dice the bell peppers and red onion.

• Make the Dressing:

• In a large bowl, whisk together the vegan mayonnaise, sweet pickle relish, vegan mustard, garlic powder, onion powder, salt, and turmeric.

• Combine and Chill:

• Gently fold the cooled potatoes, diced bell peppers, and red onion into the dressing.
• Mix gently until everything is well combined.
• Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

• Garnish and Serve:

• Before serving, sprinkle paprika and chopped fresh parsley over the top.

Tips and Notes:

• Potato Texture:
• Be careful not to overcook the potatoes, as they will become mushy.
• Spice Adjustment:
• Adjust the amount of salt and other spices to your personal preference.
• Chill Time:
• The longer the potato salad chills, the better the flavors will combine.
• Bell Pepper Variation:
• If you do not want to purchase all of the colored bell peppers, you can increase the amount of the peppers you do purchase, to equal the same volume of pepper.
• Kala Namak:
• If you would like to add an "eggy" flavor, add 1/4 to 1/2 a teaspoon of Kala Namak (black salt) to the dressing.
• Turmeric:
• The turmeric will give the potato salad a nice yellow color, and adds a nice flavor.

Enjoy your delicious and vibrant vegan soul food potato salad!