I’m excited to announce my cookbook, SWEET POTATO SOUL. Purchase your copy today. This Southern Sweet Potato Salad isn’t in the book, but it’s a little taste of what’s inside. Don’t miss the video below!
“Vegan food is soul food in its truest form. Soul food means to feed the soul. And, to me, your soul is your intent. If your intent is pure, you are pure.” –Erykah Badu
Many people worry that going vegan means leaving behind the foods that define their family and culture. I understand that—those recipes passed down through generations shape who we are. For me, becoming vegan was transformative: it gave me purpose, passion, and a mission. But the first visit home after I switched to veganism was a challenge.
My Nana is an incredible cook, and her kitchen produced many of my favorite dishes. At family dinners I was often the only vegan at the table, unable to enjoy the foods I loved. I remained committed to veganism, but I also wanted to keep the soul foods that carry so many memories—sweet potato pie, pound cake, cornbread, collard greens, and more.
So I set out to make classic soul food recipes vegan so my family and I could continue sharing those meals. Now, when I visit Georgia, we eat delicious food together—and it’s all vegan.
My Cookbook
Many recipes from my family never made it onto the Sweet Potato Soul blog—until now. The SWEET POTATO SOUL cookbook (published by Harmony Books, an imprint of Crown/Penguin Random House) gathers colorful, creative, and comforting vegan soul food recipes. Favorites include fried cauliflower “chicken,” low country grits, and my Nana’s sweet potato pie. While my cookbook features a potato salad recipe I adore, the sweet potato salad below is simple, flavorful, and easy to make.
If you want classic comfort food without animal products, this sweet potato salad delivers. I like to serve it with smoky collard greens and vegan mac and cheese. Watch the video below to see how I make it.
Where to order
Before the recipe, thank you for your support—you’re part of the Sweet Potato Soul family. Because of you I had the opportunity to share these recipes in a cookbook. I appreciate every pre-order and kind word.
Southern Sweet Potato Salad | Easy Vegan Soul Food
Ingredients
- 2 sweet potatoes, boiled and cubed (see note above)
- 4 Yukon potatoes, boiled and cubed (see note above)
- 1/2 cup vegan mayo (I use Just Mayo)
- 1 teaspoon celery seed
- 1/2–1 teaspoon salt, to taste
- 2 teaspoons Dijon mustard
- 6 tablespoons dill relish
- 1/4 cup white onions, diced
Instructions
- Peel and cube the potatoes, then place them into a mixing bowl.
- In another bowl, combine the vegan mayo, celery seed, salt, mustard, dill relish, and onions. Stir well.
- Pour the mayo mixture over the potatoes and stir gently to coat evenly.
- Adjust seasoning with more salt if needed.
- Serve immediately, or refrigerate for at least one hour to let the flavors meld. Overnight is ideal.