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.

Vegan Potato Salad

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.

Vegan Potato Salad

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.

Vegan Potato Salad

Fold in the scallions and thyme, and adjust seasonings to taste.  

Vegan Potato Salad

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.

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Vegan Potato Salad

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Because summer is almost here, and why wouldn’t you want to keep changing things up?

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Vegan Potato Salad

A great summer side for those who don’t like mayo based potato salads.
Yield: 6 People
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Directions

  • 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.

Notes

If you don’t have white balsamic vinegar you can use white wine vinegar, which is a bit sharper.  Reduce the amount slightly if you want a softer tasting dressing.

Nutrition Information

Calories: 361kcal | Carbohydrates: 32g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Sodium: 58mg | Potassium: 993mg | Fiber: 6g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 8mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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