Vegan Potato Salad | Oil Free, Mayo Free & Nut Free Option! | Whole Food Plant Based
Recipe Information
Potato Salad
Cultural Context
Potato salad is a classic American dish often served at barbecues, picnics, and family gatherings. Its origins can be traced back to various European potato salads, but the American version typically features mayonnaise and hard-boiled eggs. This dish is versatile, with many regional variations incorporating different ingredients like bacon, pickles, or herbs.
mayonnaise
🥗Healthier: Greek yogurt
💰Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: white potatoes
Sweet potatoes offer more nutrients and fiber.
Peel 2 potatoes for the sauce and leave the rest with skins on.
Dice all the potatoes and place the peeled ones in one pot and the unpeeled ones in another pot.
For the peeled potatoes, bring them to a boil and simmer for 10 to 15 minutes until fork tender.
For the unpeeled potatoes, bring them to a boil and simmer for 8 to 10 minutes until they can be pierced with a fork but don't fall apart.
While the potatoes are cooking, dice the onion, slice the celery, and prepare pickles or relish.
Once the sauce potatoes are cooked, drain and reserve the cooking liquid.
Completely drain the salad potatoes and set them aside to cool.
In a blender, add the sauce potatoes, garlic powder, pepper, salt, optional cayenne, agave, lemon juice, mustard, and some of the reserved cooking water.
Blend on high until smooth and thick, adding more water if needed to achieve the desired consistency.
In a mixing bowl, combine the salad potatoes, the sauce, and the prepared veggies, starting with smaller amounts and adjusting to taste.
If the potatoes are warm, chill the salad in the fridge for at least an hour before making final adjustments and serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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