Potato Salad with No Mayo
I happen to love mayo-based potato salad, but not everyone does. In fact, those who don’t like them can actually…well, hate is a strong word, but it’s worth using here. They can hate them. We can’t have that at a summer party. No hating at a barbecue.
What Kind of Potatoes to Use in Potato Salad
There are different schools of thought on this. Most people choose waxy potatoes or new potatoes, which have a thin skin, and hold their texture better during cooking. All-purpose potatoes are also an option, though they tend to fall apart a bit, so if you are less interested in discrete chunks of potatoes and more interested in a creamier potato salad, these are a good choice.
And to that end, some people also like a firmer potato salad with potatoes that have a more al dente texture, and some like their potato salad a little on the mushier side. This not only depends on the kind of potato you choose, but also how long you cook the potatoes, and how vigorously you mix the potato salad, vs. folding the the potatoes into the dressing and the other ingredients more gently. I like both. This one turned is right in the middle, which is pretty perfect in my opinion.
How to Make Potato Salad with Celery
Cut the potatoes into 1 inch cubes. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Meanwhile, in a large bowl, whisk the olive oil with the vinegar and mustard, then season with salt and pepper.
Gently blend in the warm potatoes and the celery. Let cool to room temperature.
Fold in the scallions and thyme, and adjust seasonings to taste.
Serve at room temperature.
How to Store Potato Salad
In my opinion potato salads are just the best when they are eaten the day they are made, and never see the inside of a fridge. If that’s what your timing allows, you are in luck. However, potato salad is also a perfect make ahead side dish. The potato salad can be stored for up to two days, covered, in the fridge. If you are planning ahead, it’s best to store the potato salad without the scallions and thyme added in. Allow the salad to come to room temperature before adding those final ingredients.
This Vegan Potato Salad recipe is perfect for summer barbecues and for those who don’t like mayo based potato salads.Tweet This
More Potato Salad Recipes:
Because summer is almost here, and why wouldn’t you want to keep changing things up?
- Egg and Potato Salad with Bacon
- Creamy Corn and Potato Salad with Bacon
- French Potato Salad
- Mayonnaise-Free Potato Salad
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Vegan Potato Salad
- 3 pounds Yukon Gold potatoes scrubbed
- ⅔ cup extra-virgin olive oil
- ¼ cup white balsamic or white wine vinegar (see Note)
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 celery hearts thinly sliced (about 4 cups)
- 8 scallions sliced, white and green parts
- 2 teaspoons minced fresh thyme
- Cut the potatoes into ¾-inch cubes. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar and mustard, then season with salt and pepper. Gently blend in the warm potatoes and the celery. Let cool to room temperature. Fold in the scallions and thyme, and adjust seasonings to taste. Serve at room temperature.
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