Why Youll Love This Herbed Vegan Potato Salad
Summer perfectand easy. Potato salad is a quintessential summer recipe, and I promise that one bite of this recipe will bring the taste of summer. Bring it potlucks, barbecues, and picnics! Plus, its easy to make ahead of time and can be made in 30 minutes.
For more perfect-for summer non-traditional salads, be sure to try my Roasted Beet and Fennel Salad, Sweet and Spicy Smashed Cucumber Salad, Instant Pot Pearl Couscous and Lentil Salad, or Charred Corn Salad with White Beans.
Just as creamy as the classic but better for you. This potato salad is made with wholesome plant-based ingredients but youd never know it because it tastes so creamy and indulgent! Instead of mayo, the dressing base consists of tahini and coconut yogurt, two of my plant-based superstar ingredients. Its naturally gluten-free, soy-free, nut-free, and has no added oil.
Way more flavorful than classic potato salad. A traditional potato salad always felt lacking in flavor to me . So, I carefully crafted this recipe to add lots of punchy and fun flavors.
Its tangy from two kinds of mustard and capers/caper brine, fresh and citrusy thanks to lots of dill and lemon, sharp from red onions and chives, earthy and vegetal from celery seeds, and has a unique kick thanks to jalapeño peppers.
Use Chia Seeds Instead Of Oil To Thicken Your Salad Dressings
This whole-foods plant-based salad dressing uses chia seeds, water, and tahini instead of oil to make a nice thick delicious, lemon juice based, salty, citrus salad dressing.
Sweet Potatoes vs. White Potatoes Which are Healthier?
See what the Cleaveland Clinic says: Sweet potatoes vs. white potatoes. Sweet potatoes win over white potatoes.
Both types of potatoes pack a powerful nutritional punch. But, sweet potatoes contain way more vitamin A.
Sweet potatoes also have more vitamin C, fewer calories, more fibre and fewer total carbs than white potatoes.
The Positive Health Wellness website also has some great info about sweet potatoes:
Vegan Warm Dijon Potato Salad
July 12, 2021 By Ameera and Robin
Vegan Warm Dijon Potato Salad! We want all the potatoes, especially with this awesome potato salad that is totally delivering on those happy summertime vibes.
Simplicity at its best, this healthy, oil-free Vegan Warm Dijon Potato Salad is a real crowd pleaser boasting bold, tangy flavors. Warm and tender baby red skinned potatoes are bathed in a creamy Dijon mustard sauce that is perfectly complimented with briny dill pickle relish and zesty red onions. Serve it warm or at room temperature it is sure to become a new family picnic favorite.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
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Pick Small Waxy Potatoes
For potato salad, you want distinct pieces of potatoes, not mushy blobs stuck together So a waxy, thin-skinned potato is best, as they have the least amount of starch and keep their shape when boiled. Thin-skinned potatoes also cook more quickly, and to keep things even speedier, I use small-sized potatoes .
The most common varieties of small, waxy potatoes to use in this recipe: baby red potatoes, fingerling potatoes, and new potatoes. At some grocery stores, you might also findpeewee potatoes .
If you can only find full-sized red potatoes, cut them into chunks about the size of the halved baby potatoes . And if you can only find Yukon gold potatoes, these are your next best bet. They are not as waxy, but also not as starchy as Russets . Again, cut them into chunks.
Vegan Rainbow Potato Salad
Good ol potato salad, it has been far too long!
For someone who really likes potato salad, it seems like FOREVER since I last had any. At least 4 years! Add another 1-2 years if were talking about the last time I had good potato salad.
Speaking of good vs. bad potato salad, what is up with grocery store potato salads? I mean besides being loaded with preservatives and crazy sounding ingredients, why are they always so awful? They always remind me of cold mayonnaise-y mashed potatoes. Most of the salad is awful and mushy and there’s hardly any actual potato pieces. No texture, no crunch, just bleh.
I want potato salad thats bursting with flavour, loaded with different textures, actual pieces of potato, and lots of colourful veggies. Lastly, I dont ever want it to be confused with cold mashed potatoes. Yuck!
The first step to good potato salad is selecting some good potatoes of course! These pretty Creamer potatoes from The Little Potato Company are absolutely perfect! This is the Terrific Trio, a combination of red, blue, and yellow Creamer potato varietals. Arent they lovely for spring? I swear, they were just begging to be turned into my new favourite potato salad! The tender, nutrient-rich skins dont need to be peeled which adds fibre, texture, and pops of colour to this potato salad.
Red: Red bell pepper and red Creamer potatoes
Green: Dill, green onion, green bell pepper, and pickles
Blue: Blue Creamer potatoes
Violet: Purple onion
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Vegan Mexican Street Corn Salad
Getting bored with your same old salad? This Plant Based Vegan Mexican Street Corn Salad recipe is loosely based on Mexican street corn that would be sold at an outdoor market. Mexican street corn is char-grilled sweet corn on a stick that is lathered with a creamy mayo and sprinkled with lime juice and chili powder. My recipe combines those flavors into a zesty, flavor packed salad that Im sure will make it into your regular salad rotation!
For The Candied Pecans:
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For The Roasted Potatoes:
Do You Peel Potatoes Before Boiling
This really depends on personal preference. Some people prefer the smooth peeled potato consistency. I however like the little bit of color the skin gives to the potato salad, plus the texture it brings in, but its up to you!
If you want a peeled potato, you can also boil with the skins on, then take the skin off after. It comes off super easy!
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Potato Salad Made With Vegan Mayonnaise
The southern potato salad recipe I had used for 35 years called for mayo, and that wouldnt work anymore due to the eggs and oil. This was a very sad realization for me.
But did it have to be? I decided to search for a compliant, heart-healthy mayonnaise option that would allow these foods to continue to be a part of mine and my familys lives.
Unfortunately, I quickly found out that store-bought mayo optionsthough they were veganwere certainly not healthy. They contained lots of artery-clogging oil and loads of fat.
One of my first tests was to try it in my decades-old southern potato salad recipe. Its a recipe that has been in my family for years. I remember my grandmother preparing it for Sunday dinners after church when I was a child.
This new healthier version of potato salad has officially passed the test because no one has even noticed the difference!
Vegan Potato Salad Recipe
This vegan potato salad is one of my husbands favorite recipes! It is made with all whole foods, no mayo, and pairs perfectly with just about anything.
This creamy version tastes better than the original mayo filled kind. Its made with ingredients you can easily find and the flavor is amazing! Plus, its easy to make and gets better as the days go on so a perfect make ahead recipe.
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Is Potato Salad Healthy
Like most recipes, vegan recipes can be healthy or unhealthy. It really depends on how they are made. This recipe is oil-free and uses a homemade, silken tofu-based mayo, which makes it WFPB. Plus it’s full of colorful veggies and potatoes, which are high in fiber, potassium, Vitamin C and B6. So this Vegan Potato Salad can definitely be called healthy!
Foods To Avoid On A Whole Food Plant
- All animal products and animal-derived products.
- FAST FOOD: French fries, cheeseburgers, hot dogs, chicken nuggets, etc.
- SWEETS: Table sugar, corn syrup, soda, juice*, pastries, cookies, candy, sugary cereals, etc.
- REFINED GRAINS: White rice, white pasta, white bread, bagels, etc.
- PACKAGED AND CONVENIENCE FOODS: Chips, crackers, cereal bars, frozen dinners, etc.
- PROCESSED VEGAN FOODS: Plant-based meats like Tofurkey, Gardein, Quorn and Field Roast brands, vegan cheeses, vegan butter, and spreads, etc.
- ARTIFICIAL SWEETENERS: Equal, Splenda, saccharin, etc.
- PROCESSED OILS AND TRANS FATS
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Vegan Roasted Potato Salad
5 russet or yukon gold potatoes, cubed2 ribs celery, diced1/3 cup dill pickles, diced
Sauce1 Tbsp white wine vinegar1 tsp onion powder1 tsp Braggs liquid amino acids3/4 cup water
Smoky Broccoli Pecan Crunch Salad
Smoky-sweet and full of crunchy texture, this beautiful raw salad is a must-have for summer picnics and barbecues. An irresistible oil-free dressing comes together with spicy brown mustard, apples, and pecans. This healthy vegan recipe will soon become a crowd favorite!
This vegan ceviche salad uses hearts of palm as a plant-based substitution for fish. Full of refreshing flavors and a spicy kick. Serve with oil-free baked chips for a delicious plant-based appetizer.
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Vegan Chickn Noodle Soup
Just like the meatless meatballs, Im so glad more vegan alternatives to meat are being offered, given that theyre mostly the best option for those who like how meat tastes, but dont want that to compromise the environment or animals lives for that. They offer it at the bar, as well as in the fridge in a 24 oz. container.
What About Oils Nuts And Seeds
If oils come from plants, whats the problem with them?
Leading whole food plant-based diet experts such as Dr. Michael Greger, Dr. Caldwell Esselstyn, Dr. John McDougall, Dr. Joel Fuhrman, and T. Colin Campbell, all agree that oils, for instance, coconut, olive, corn, canola, soybean, sunflower, avocado, and peanut oils – to name just a few – are best avoided. And, yes – that means no foods fried or cooked in oil.
Oils are high in calories and low in nutritional value. And according to Dr. Joel Fuhrman, extracted oils are rapidly digested by the body and turn immediately into body fat. Olive oil, for instance, has a very different effect on the body than eating whole olives, which contain fiber and other nutrients. The same holds true for other extracted oils, such as sunflower, sesame, coconut, and peanut oils.
Whole sunflower and sesame seeds, whole peanuts and whole coconut products, such as coconut flakes, are much better choices.
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How To Make Vegan Potato Salad
- Dressing: Mix the dressing together in a small bowl. Set aside. Make the dressing while waiting for the water to boil for the potatoes.
- Boil Potatoes: In a large pot, cover the potatoes with about 1 ½ inch water, boil, covered askew, for 15 20 minutes. Drain and rinse the potatoes under cool running water, let cool a few minutes. Peel the potatoes, and cut into ½ inch cubes. Alternatively, cut the potatoes first and boil.
- Prep optional veggies: While the potatoes are boiling, prep the veggies.
- Assemble the potato salad: In a large mixing bowl, add the cubed potatoes, veggies, dressing, and mix until combined.
And thats it, now you can enjoy the potato salad as is or chill before serving.
For The Roasted Garlic:
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Whole Foods Mock Chicken Salad Recipe
If you have a high-speed blender like a Vitamix soaking is optionalBut it will make the mayo that much creamier. Also I find that replacing the water with chicken broth helps bring a lot of the depth that using a whole chicken.
Delight Soy Chicken Salad Whole Foods Vegan Vegan Snacks Vegetarian Dishes
Big Ole Italian Chickpea Salad
Chickpeas, olives, capers, and summers garden-fresh vegetables come together in this easy, flavorful salad. This vegan, oil-free, gluten-free recipe is a snap to make, and it gets even better the next day. Enjoy with Cavolo Nero soup for a healthy dinner or bring to your next party as a healthy side.
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Whole Plant Foods Are Plant Foods In Theirnatural State Or Only Minimally Processed
But if the fruits or veggies are frozen, canned or dried in their natural state, thats perfectly fine! One thing youll need to do on a whole food plant-based vegan diet is to learn to read the fine print on food package labels carefully.
Whole plant foods can also include foods naturally derived from whole plants in such a manner that they retain their integrity. These include soy products such as tofu, miso, tamari and tempeh, whole grain pasta, bread and crackers, and seitan, a chewy, dense, high-protein food made from wheat gluten.
Some of these items are borrowed from other cultures, such as tempeh from Indonesia and miso soy paste from Japan. These items might be unfamiliar to you, but they can be very healthful and useful additions to a whole food plant-based vegan diet. You can learn more about these natural food products in my article, Uncommon Ingredients.
If youre an athlete, have a high activity level or are otherwise concerned about getting enough protein, check out my article, Three High-Protein Plant Foods You Need to Know About.
Vegan Red Potato Salad From Whole Foods Cookbook
I tried this recipe at a barbeque and was amazed! What is written is what I copied from the host’s copy of The Whole Foods Cookbook.
Provided by BelovedRooster
|salt and pepper, to taste|
- Quarter potatoes and steam for 20-30 minutes, or until tender.
- Toss vegetables in a large bowl with salt and pepper and set aside.
- While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
- Add juice, vinegar, basil, and spices, processing until smooth.
- Once potatoes cool, add them to the bowl of seasoned veggies.
- Mix well.
- Drizzle in dressing and toss to coat.
- Most Excellent!
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Grilled Peach Puffed Sorghum Salad With Oil
Grilled peaches, puffed sorghum, and an easy oil-free dressing celebrate the flavors of summer in this healthy vegan salad. Simple, light, and fresh!
A few simple ingredients and 10 minutes is all you need for this easy plant-based salad. Avocado adds healthy fat in this simple, satisfying, oil-free vegan recipe.
Sweet, juicy strawberries, toasted almonds, and crunchy Bibb lettuce come together in this light, summer salad recipe. An oil-free vegan strawberry balsamic dressing has delicious, healthy flavor.
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