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    Home » gathering•party

    Classic Potato Salad, Vegan Style


    Dreamy potato salad - hold the mayo,

    Dreamy potato salad - hold the mayo,

    GLUTEN-FREE
    DAIRY-FREE
    OIL-FREE
    EGG-FREE
    MAYO-FREE

    Jimmy Fallon, I got you.  I know you dream of a potato salad without mayonnaise, and I've created this recipe with people like you in mind.  Mayonnaise, which is traditionally made with egg yolks, oil and vinegar, is not my thing, either.  I've been avoiding that white stuff on my sandwiches for years.  A classic potato salad like this would typically have mayo as its sauce base - but not here.  I've opted for plant-based whole food ingredients, which are more nutrient-dense, and while this potato salad reminds me of the traditional one I grew up with (which I loved even thought it was made with mayo), the feedback I'm getting is that it's waaay more delicious.  And I have to agree.  I think you'll love it, Jimmy!


    Kid food that parents will love.

    Kid food that parents will love.

    Kid-Friendly Accompaniment

    Almond-Crusted Tempeh Fingers go great with this potato salad.  In fact - drum roll, please - they passed the Picky Eater test around here!  Our Particular Super-Taster raved about these - for serious - and was sad when they were all gone.  We have Micaela Cook Karlsen to thank for that, who created the recipe and made it available in her book, A Plant-Based LIfe - which can be found in the Beautiful Ingredient Bookstore in association with Amazon.  Micaela - thank you!  Thank you!  These tempeh fingers are easy to make, and it won't be just the kids raving about them.  Serve with a dipping sauce as simple as ketchup,  BBQ sauce or mustard and you're good to go.  It may seem like junk food, but these baked treats are far from it.  Tempeh is minimally processed and generally packed with nutrients like calcium, iron, B6, potassium, and magnesium.  Sooo much better than chicken nuggets, and no chickens had to deal with our wanting nuggety food.  Tip:  Eating plant-based iron with vitamin C-rich foods like berries can boost iron absorption.

     


    a-plant-based-life


    Vegan potato salad, berries, and almond-crusted tempeh fingers = perfect picnic food!

    Vegan potato salad, berries, and almond-crusted tempeh fingers = perfect picnic food!


    Creamy, yummy potato salad that happens to be vegan.

    Creamy, yummy potato salad that happens to be vegan.


    Vegan summer picnic food, complete with plant-based potato salad. Food for all.

    Vegan summer picnic food, complete with plant-based potato salad. Food for all.

    Go to that potluck picnic or family BBQ and share this tasty potato salad with your friends and family.  They may be shocked to learn that it's naturally nutritiously plant-based, but if you don't decide to mention that,  all they will really know is that you brought something truly delicious.  


    Pretty potato salad, even prettier with edible flowers.

    Pretty potato salad, even prettier with edible flowers.


    Simple ingredients make this potato salad easy and delish.

    Simple ingredients make this potato salad easy and delish.


    Potato salad is beautiful.

    Potato salad is beautiful.



    bowl-of-potato-salad

    Yum

    Classic Potato Salad, vegan Style

    GLUTEN-FREE
    DAIRY-FREE
    OIL-FREE
    EGG-FREE
    MAYO-FREE

    Serves:  About 12 side-dish servings

    Pre-soak Time:  minimum 2 hours
    Prep Time:  15 minutes
    Cook Time:  20 minutes
    Chill Time:  minimum 6 hours


    summer-potato-salad

    SALAD INGREDIENTS

    2 lbs Yellow Finn or similar potatoes

    2 stalks chopped celery

    1 cup chopped pickle

    ⅓ cup chopped scallions

    Note:  I like to keep the potato skins on for more nutrients!  I buy organically grown to avoid pesticide residue.

    DRESSING INGREDIENTS

    1 cup cashews, soaked at least 2 hours

    1 small shallot, quartered

    ¼ cup filtered water

    Zest and juice of 1 small lemon (about 2 tablespoons juice)

    1 tablespoon apple cider vinegar

    1 tablespoon dijon mustard

    ½ teaspoon dried dill or 1 tablespoon fresh dill

    ¼ teaspoon turmeric

    METHOD

    1. COOK POTATOES: Wash the potatoes and remove any ugly spots. Place the potatoes in a large pot and cover with water. Bring to a boil, then simmer 15-20 minutes, until a fork or knife is just able to easily pierce through the potatoes. Drain the potatoes and rinse with cold water to stop the cooking process.

    2. BLEND DRESSING: Meanwhile, place all the dressing ingredients in a blender and blend on high until really smooth - a little longer than you might think; at least 30 seconds, depending on your blender. Add a little more water if necessary. This really works best with a high-speed blender that has a tamper to push ingredients so you don't end up adding too much water.

    3. COMBINE INGREDIENTS: Chop the potatoes into bite-size pieces and place them in a large bowl. Add the celery, pickles, scallions, and dressing. Fold the ingredients carefully to combine.

    4. CHILL: Chill the potato salad in the fridge for at least 6 hours so that flavors can combine.

    5. SERVE: Serve cold. Enjoy!

    Focussing on family time this next week (and maybe we'll be hanging with you, Jimmy, over potato salad?), so I will be back with more in a couple weeks.  Happy summer!


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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, and mostly gluten-free.



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