For the 4th of July I set out to make a traditional American potato salad that was egg-free, dairy-free, gluten-free, and oil-free. I was worried the price of all that freedom would be taste but the final product was at least as delicious as any potato salad this country has seen. I have to admit that I’m pretty darn pleased with myself.
This potato salad has so much flavor from the fresh herbs and mustard. It’s plenty creamy without being gross “would you like a little potato with your mayonnaise” creamy. The green pepper and celery give it just a little bit of satisfying crunch.
This vegan, oil-free mayonnaise is the MVP of this dish. Between the mustard and herbs you would never guess that it isn’t real mayo. In the words of our good friend who just emailed to ask for the recipe:
I have to write, it does NOT taste like it’s free of anything. I can’t remember the last time 1) I had potato salad and 2) went back for 4ths. So thank you, and well done!
This isn’t just good for a vegan potato salad. It’s just plain good. Try it out at your next barbecue and blow everyone away!
- 4 lbs russet potatoes, halved
- 2 tbs apple cider vinegar
- 4 stalks celery, diced
- 1/2 green bell pepper, diced
- 1/4 c red onion, finely diced
- 4 green onions, whites and greens, thinly sliced
- 3/4 c oil-free vegan mayo
- 1/4 c yellow mustard
- 2 tbs Dijon mustard
- 1/4 c fresh parsley, chopped
- 3 tbs fresh dill, chopped
- 2 tbs fresh chives, chopped
- lots of fresh ground pepper
Combine dressing ingredients and set aside.
Boil 4 lbs russet potatoes in salted water until fork tender, about 40 minutes. Peel and dice. Place in a large bowl and toss with 2 tbs apple cider vinegar while still warm.
Add diced celery, green pepper, red onion and green onion. Adjust seasoning to taste. Toss with dressing and let sit at least an hour - preferably overnight
Calories 137 / Total Fat 1.6g / Trans Fat 0.0g / Cholesterol 0mg / Sodium 168mg / Potassium 728mg / Total Carbohydrates 27.7g / Dietary Fiber 4.6g / Sugars 2.5g / Protein 3.8g
Weight Watchers Points: 2 / PointsPlus: 3
Egg and oil free potato salad sounds like a challenge indeed, but one to which you rose magnificently! I have a soft spot for good potato salad, and this one looks AMAZING.
Sherri@The Well Floured Kitchen says
This looks great, love all the fresh herbs in the dressing! I’ve never even heard of vegan mayonnaise, but since I’m not a big mayonnaise fan I wonder if I would like it better? Looks like something to try! I know my husband would love it.