Healthy potato salad that is dairy-free, oil-free, and vegan – but still creamy and full of flavor!
Healthy Potato Salad
Allow me to introduce you to my new favorite side dish: this healthy potato salad recipe! It, HONESTLY, tastes like the “real thing”.
I recently went back through my archives and updated a few recipes. One of those recipes was this oil-free white bean mayo-alternative. I remembered that I had intended to create a potato salad recipe from it…so I went to work and came up with one. You might be skeptical of “mayo” made from white beans, I get it. Tasting the white bean mayo alone, you can tell it’s made from beans. But when it’s mixed in with tender potatoes, celery, and green onions…you’d seriously never know. It’s amazing.
When my mom used to make potato salad, she’d always put hard-boiled eggs in there. If you really love that eggy flavor, you could add some kala namak (aka black salt). But I don’t miss it. The potatoes are where it’s at for me. Always. My love for potatoes is endless. Cue dramatic romance music.
Let’s talk add-ins. I like the crunchy, fresh bite that the celery offers. The green onions add some beautiful color and yummy flavor. Here’s the thing: You can add whatever you love. Peas. Broccoli. Cauliflower. Carrots. Vegan bacon bits. Red onion.
Method for Cooking the Potatoes
The only thing that could make this potato salad terrible is overcooked or undercooked potatoes. Been there, done that. Never again. I like to bring some salted water to a boil, add whole potatoes (peeled), then let them simmer on medium heat for 10-20 minutes. I check them often because some potatoes are going to be fork-tender earlier if they are smaller. I’ll pull those out and let the larger ones cook a little more.
It’s not the most exciting thing in the world, standing over a hot stove waiting for potatoes to cook, but the time and attention is so worth it for perfect potato salad!
Once all of the potatoes are done, let them cool. The cooler they are, the easier they are to cut. Plus, they won’t get mushy when you’re mixing with the rest of the ingredients. To mix, toss gently so you don’t end up with mashed potatoes. I like to use a rubber spatula for this step.
Let your potato salad sit in the fridge for a few hours before serving.
Did you make this recipe? I’d love to hear how it turned out – leave a comment & a rating!
- Peel potatoes (or not - your preference). Try to use potatoes that are relatively the same size. If you have an abnormally large potato or two, just cut it in half.
- Place potatoes in a pot with 2 teaspoons of salt and add water (the potatoes should be covered by about 2 inches of water.)
- Bring to a boil. Reduce to medium heat and let simmer until the potatoes are fork tender. Time will vary depending on the size of your potatoes, but it typically takes between 10-20 minutes. Check often - you don't want super mushy potatoes! Some potatoes may cook quicker than others, just remove them and let the others continue to simmer.
- Meanwhile, chop the celery and green onions.
- Once tender, drain the potatoes. Set off to the side (or in the fridge) to cool while you prep the dressing.
- In a bowl, whisk together the dill, pickle juice, paprika, and bean mayo. If it's super thick, add a little water or plant milk to get to a mayo-like consistency.
- Once the potatoes are cooled down, chop them into bite-sized chunks.
- Toss the potatoes gently with the celery, green onions, and the dressing.
- Cover and chill in the fridge for at least 3 hours. I prefer to make mine ahead of time so the flavors can marry overnight! This recipe will last in the fridge for 3-5 days.