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Healthy Potato Salad Recipe

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Recipe Information

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Video-Specific Recipe

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.

AmericanUSside
45 min
easy
6 servings
Servings4
yellow potatoes
white beans
2 tablespoons lemon juice
1.5 teaspoons salt substitute
2 teaspoons yellow mustard
1 teaspoon date syrup
small handful of cashews
3/4 cup water
finely chopped celery
finely chopped red onion
finely chopped pickles
1 teaspoon celery seed
2 teaspoons parsley
2 teaspoons chives
2 teaspoons dill
1 teaspoon tarragon
1 teaspoon stone ground mustard
1 teaspoon apple cider vinegar

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.

1

Start by adding 1 cup of water to the 6 quart Instant Pot.

2

Put the trivet in the bottom and layer in the potatoes.

3

Cook the potatoes in the Instant Pot for 12 to 16 minutes depending on their size.

4

Let the potatoes cool and then store them in the refrigerator to chill.

5

Once chilled, cut the potatoes into bite-sized pieces and place them in a mixing bowl.

6

In a high-powered blender, add 1 can of drained and rinsed white beans.

7

Add 2 tablespoons of lemon juice to the blender.

8

Add 1.5 teaspoons of a salt substitute to the blender.

9

Add 2 teaspoons of yellow mustard to the blender.

10

Add 1 teaspoon of date syrup to the blender.

11

If desired, add a small handful of soaked cashews to the blender.

12

Add enough water to blend, starting with about half of 3/4 cup.

13

Blend until smooth, adjusting with more water if necessary, using about half a cup total.

14

In the mixing bowl with the potatoes, add all of the vegan mayonnaise made in the blender.

15

Add about half a cup each of finely chopped celery, red onion, and pickles to the bowl.

16

Add 1 teaspoon of celery seed, 2 teaspoons of parsley, 2 teaspoons of chives, 2 teaspoons of dill, and 1 teaspoon of tarragon to the bowl.

17

Add 1 teaspoon of stone ground mustard and 1 teaspoon of apple cider vinegar to the bowl.

18

Gently stir the potatoes and other ingredients to mix well.

Cooking Techniques

boilingmixing

Equipment Needed

6 quart Instant Pothigh-powered blenderVitamix

Spice Level:

🌶️🌶️🌶️

Dietary

veganplant-based

Allergens

eggsdairy

Also Known As

American Potato SaladClassic Potato Salad

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