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PREP TIME: 10 minutes
ACTIVE TIME: 15 minutes
INACTIVE TIME: 60 minutes
1 pound baby Yukon gold potatoes (or
baby Dutch Yellow Potatoes), quartered
¼ cup vegan mayonnaise (soy-free if
2 tablespoons vegan sweet pickle relish
1 tablespoon yellow mustard (gluten-free if
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
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.
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.