Why You’ll Love This Recipe

This isn’t your average potato salad, it’s a bold, colorful dish with a plant-based twist! Here’s why it’s a hit at every cookout:

• 100% dairy-free and egg-free
• Bursting with texture: creamy potatoes + crunchy veggies
• Bold flavor from Creole spices, mustard, and dill
• Easy to prep ahead and perfect for cookouts
• Naturally gluten-free and allergy-friendly

Whether you’re vegan or just want a healthier option, this is comfort food that everyone can love.

The Story Behind the Salad

This recipe takes me back to a special chapter in my life. I was living in a community house in south Florida, and the kitchen became my personal test lab. I was always in there, trying out new plant-based recipes and feeding whoever was around.

Two sisters were staying there at the time, and we got tight. They’d give honest feedback on my food and loved throwing me challenges, usually comfort foods they missed. One summer afternoon, I was making vegan burgers when they came in requesting baked beans and potato salad to go with them.

Challenge accepted. I whipped up this creamy, tangy, potato salad from scratch, and they loved it. They even ended up eating the beans and potato salad together in the same bowl. That’s when I knew this one was a hit.

Health Benefits

Rich in Resistant Starch
Once cooled, cooked potatoes contain resistant starch, which supports gut health and blood sugar balance.

Heart-Healthy Fats
Thanks to vegan mayo, you avoid cholesterol and get plant-based fats instead.

Antioxidant-Packed Spices
Creole seasoning and mustard bring antioxidants and anti-inflammatory benefits to the party.

Fiber + Vitamins
Veggies like bell pepper, celery, and onion offer vitamins A, C, and K, plus a crunchy dose of fiber.

Creamy Creole Plant-Based Potato Salad

Recipe by Matthew Pure BradleyCourse: SidesCuisine: Creole, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

300

kcal

A creamy, crunchy, flavor-packed side that’s 100% dairy-free and Acestor-approved!

Ingredients

• 3 lbs red potatoes

• 1 cup vegan mayo

• ½ cup red onion, diced

• ½ cup green bell pepper, diced

• ¼ cup celery, diced

• 2 tablespoons yellow mustard

• 2 tablespoons sweet pickle relish

• 1 ½ teaspoons fresh dill, minced

• 1 teaspoon Yamz Ital Kitchen Creole Seasoning or your favorite creole seasoning

• ½ teaspoon sea salt (omit if using creole seasoning with salt)

• ¼ teaspoon celery seed

• ¼ teaspoon crushed red pepper

• ¼ teaspoon black pepper

Directions

• Boil the potatoes: Wash and cut red potatoes into bite-sized chunks. Add to a pot of salted water, bring to a boil, and cook until fork-tender (about 10–12 minutes). Drain and let cool.
• Make the dressing: In a large mixing bowl, whisk together vegan mayo, mustard, relish, dill, Creole seasoning, celery seed, salt, black pepper, and crushed red pepper.
• Add the crunch: Stir in the red onion, green bell pepper, and celery.
• Mix it up: Once the potatoes are cool, gently fold them into the dressing mixture. Taste and adjust seasoning as needed.
• Chill: Cover and refrigerate for at least 1 hour (or overnight) to let flavors come together, and enjoy!

Notes

• Ingredient Notes & Substitutions
  Red Potatoes: Perfectly creamy yet firm. Yukon golds also work great.
  Vegan Mayo: Use your favorite brand, or make your own with cashews or aquafaba.
  Sweet Pickle Relish: Adds a pop of sweetness and vinegar, don’t skip it!
  Creole Seasoning: adds a Southern twist. Cajun works too if you want more heat.
  Dill: Fresh is best, but dried can work too, just use ½ tsp.
• Serving Suggestions
  This plant-based potato salad is a crowd-pleaser at:
  • Summer BBQs and cookouts
  • Potlucks and family gatherings
  • Weekday lunches with a sandwich or wrap
  • As a side for veggie burgers
  • Top with extra dill or a sprinkle of smoked paprika for a finishing touch!
• Make-Ahead & Storage Tips
  • Refrigerate: Keeps well in an airtight container for up to 4 days.
  • Meal Prep: Make it the night before and let those flavors get cozy.
  • Picnic Tip: Store it chilled in a cooler until ready to serve.
• FAQs
  Can I use regular mayo?
  Yes, but it won’t be Ital (vegan) anymore.
  Can I boil the potatoes whole?
  Yes! Just cut them after boiling for a different texture.
  Is this recipe gluten-free?
  Yes, all ingredients are naturally gluten-free, just double-check your seasoning blends.
  How do I make it spicy?
  Double the crushed red pepper or add a dash of hot sauce to the dressing.

Nutrition Facts

8 servings per container

Serving Size210g

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• Amount Per ServingCalories270
• % Daily Value *
• Total Fat 17g 27%
  • Saturated Fat 2g 10%
• Sodium 400mg 17%
• Total Carbohydrate 27g 9%
  • Dietary Fiber 3g 12%
  • Sugars 5g
• Protein 3g 6%

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• Vitamin C 25%
• Calcium 2%
• Iron 6%
• Vitamin B6 15%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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