Classic Potato Salad

Last week I made pasta salad, a solid summer side dish. BUT, while I did and do thoroughly enjoy that pasta salad dish, this week is a staple seasonal recipe I’m legitimately excited about.

I’m a big potato salad fan, and for this one we’re using a similar sauce to last’s week dish, with a few alterations to give it that classic, potato salad flavor.

I’ll say again how killer I think this sauce is – it uses potatoes as base which makes it thick, rich and creamy without using anything high in fat, high in calories, or highly processed while still feeling like you’re indulging. It’s thick enough that it could easily replace mayonnaise even on a sandwich and if you try it that way, let me know because I’d love to know how it turns out (and something I’ll try myself the next time I’m making a sandwich).

For some added richness, you can add cashews to the sauce, but I find the recipe is great without them and makes this recipe even healthier and all around friendlier (for those with allergies).

Aside from the sauce, this potato salad has all the classic fixing – celery, onion, pickles or relish and a mix of spices. It’s easy to make, tastes great and will have you and your vegan or meat-eating friends a family members going back for seconds and asking you what’s in it.

When it comes to taste, this recipe is:

• Rich
• Creamy
• Sweet
• Tangy
• Delicious

This is one more recipe I would happily make to bring along for a summer cookout. It sits well on a table with some other delicious summer favorites and stores great in the fridge if you end up with any leftovers.

If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I read every comment and love hearing from you. Enjoy!

Plants Not Plastic

Classic Potato Salad

This classic potato salad is oil free and uses a potato-based sauce in place of the traditional mayo. It's easy to make, flavorful and a perfect whole foods, plant based summer side dish to make and bring for outdoor events!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 5 cups

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Video Notes

Ingredients

  

• 7 medium yellow/gold/Yukon potatoes chopped; 5.5 with skins on & 1.5 without [note#1]
• 1/4-1/3 small red onion ~1/2 cup, diced
• 3-4 stalks celery ~2 cups, diced
• 1/3+ cup sweet pickles 6 tbsp, diced; sub sweet relish
• 1/4 cup raw unsalted cashews soaked; see directions; OPTIONAL [note#2]
• 1/2 tsp garlic powder
• 1/4 tsp cayenne or to taste
• 1/4 tsp ground black pepper or to taste
• 1/4 tsp salt or to taste
• 1 tbsp agave optional
• 1 tbsp lemon juice or vinegar white, apple cider, etc.
• 1 tsp yellow mustard sub other mustard if preferred
• 4-6 tbsp water [note#3]

Equipment

• 2 small-medium saucepans
• medium or large mixing bowl

Method

 

1. If using, soak the cashews for 30 minutes to an hour in boiled water [note#2].
2. In the meantime bring the peeled and unpeeled potatoes to a boil in two separate pots (one with the peeled potato and the other with the unpeeled). Simmer the unpeeled potatoes for 8-9 minutes until cooked through but still firm, and the peeled potatoes for 10-15 minutes until fork tender.
3. Slice and dice your veggies and set them aside.
4. Drain both pots of potatoes and reserve ~1 cup of the peeled-potato cooking water. Place the unpeeled potatoes in a large mixing bowl [note#4]
5. Drain the cashews and add to blender with the peeled potato, spices, agave, lemon juice or vinegar, mustard and 3 tbsp water and blend until a smooth, thick sauce has formed; add more water 1 tbsp at a time if needed until the sauce is smooth but not runny.
6. Combine all ingredients together in the mixing bowl, starting with your unpeeled potatoes and sauce and adding the remaining ingredients in smaller amounts first, then taste and adjust by adding more of each ingredient to your preference [note#5].
7. Chill in the fridge for at least am hour before serving.
8. Enjoy!

Video

Notes

1. I prefer my potatoes unpeeled, but you want the potatoes for the sauce to be peeled so the small ends up as smooth as possible. Feel free to peel all your potatoes, but still cook the sauce and salad potatoes separately, per the directions.
2. Cashews add some nice richness that you would typically get from mayonnaise in a pasta salad, but this recipe is very tasty without it and the cashews are high in fat. If you follow a lower fat diet, limit nuts from your diet and/or are allergic to nuts, you do not need to include them. This will also save you time! Keep in mind that adding the cashews will bump it from 17-30% fat as a percentage of calories for the whole recipe; I try to stick to 10-20%.
3. Add more water if needed to get sauce to the right texture - smooth but with the least amount of liquid possible.
4. I will typically stick my unpeeled potatoes in the fridge or freezer while I'm making the sauce so they can cool faster once everything is mixed together.
5. I say it this way because I find that personal preference may like more sweetness or more crunch from the celery, or less spiciness from the onion. I've put the ingredients in the amounts I prefer you can always add more, so start with less and add if needed since you won't be able to take away.

Stores in the fridge for up to a week.

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Adapted from All Recipes