Healthy Potato Salad Recipe

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Healthy Potato Salad Recipe
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Healthy Potato Salad Recipe

Servings

5-6

servings
Prep time

10

minutes
Cooking time

10

minutes
Chilling Time

2+

hours

Ingredients

  • Vegan Mayo Ingredients

  • 1 15-ounce can great northern beans, drained and rinsed*

  • 2 tablespoons lemon juice

  • 1½ teaspoons salt substitute (such as Stardust by Well Your World)

  • 2 teaspoons yellow mustard

  • 1 teaspoon date syrup

  • ¼ cup cashews, soaked (optional- add ¼ cup white beans if omitting cashews)

  • ½-¾ cup water to blend

  • Potato Salad Ingredients

  • 1 batch Vegan Mayo

  • 2 to 3 pounds red or Yukon gold potatoes

  • ½ cup celery, finely chopped

  • ½ cup red onion, finely chopped

  • ½ cup bread and butter pickles, finely chopped*

  • 1 teaspoon Dijon mustard (or stone ground)

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon celery seed

  • 2 teaspoons dried parsley

  • 2 teaspoons dried chives

  • 2 teaspoons dried dill

  • 1 teaspoon dried tarragon

Directions

  • Prepare the potatoes on the stovetop or in the Instant Pot:

    Stovetop: Cut potatoes into bite-sized pieces, add to a large pot, and fill with water to just cover the potatoes. Heat to a boil, then simmer for about 10 minutes, or until the potatoes are easily pierced with a fork, but so they still hold their shape. Drain, add to a large mixing bowl, allow to cool, and then move on to step 2.

    Instant Pot: To a 6 quart Instant Pot, add the trivet, 1 cup of water, and 2 to 3 pounds potatoes whole. Cook at high pressure for 12-16 minutes, depending on potato size. After a natural release, allow the potatoes to cool and then chill in the fridge for a couple hours or overnight. Chop the chilled potatoes into bite-sized pieces and then move on to step 2.
  • Add all vegan mayo ingredients to a small, high powered blender container. Blend until smooth, adding just enough water to fully incorporate everything.
  • Add the prepared vegan mayo to the mixing bowl with your cooked and chopped potatoes.
  • Add remaining ingredients to the bowl and gently stir to combine. If you used the Instant Pot method, the potatoes are ready to eat now. If you used the stovetop method, you may want to refrigerate the potatoes and allow them to chill completely before serving.
  • Store in the fridge for 3 to 4 days.

Notes

  • *Feel free to substitute 1 box silken tofu instead of the great northern beans. OR double the recipe and use 1 can of beans plus one box of silken tofu. The silken tofu has a creamy texture more similar to real mayo.
  • *Use whatever kinds of pickles you like, or feel free to omit if you need to reduce the sodium content.
  • *Feel free to adjust the ratio of potatoes to dressing depending on your preference. And add more or less of each ingredient to adjust to the way you like it.