Vegan Potato Salad – the classic tangy flavors of American deli style mustard potato salad made healthier w/ homemade white bean mayo!
We are in the thick of BBQ season. Next week is Independence Day here in the good ol’ USA and I think it’s safe to assume most of you will be invited to chow down in someone’s backyard before heading out to view the fireworks.
Do yourselves a favor and stay away from the traditional pasta and potato salads loaded with mayo – those should not be sitting out in the sun! Bring this delicious, tangy, dairy free and egg free, vegan potato salad instead! Your tastebuds will thank you.
Deli Style Potato Salad w/ a Twist
I’ve always been a fan of the deli style mustard potato salads. I love that tang from the vinegary mustard and the bits of dill pickle strewn throughout. What I don’t like is that it’s usually a pile of mush – much more “dressing” than potato and the potatoes that are there are a crumbly mess.
For my vegan potato salad recipe, I roast the potatoes first so they hold their shape. And I use just enough dressing to provide great flavor, but not drown the veggies. You can use a bit more if you like – the recipe makes plenty.
I like to add some texture to my potato salad to offset all the creaminess. Crunchy celery, dill pickle and red bell pepper complement the roasted potatoes nicely and stand up well to the dressing.
Homemade Vegan Mayo
You could absolutely use store bought vegan mayo and mix it with a few tablespoons of yellow mustard if you prefer, but it’s so easy to make your own. I decided to make this vegan mayo without soy – although silken tofu would work in place of the white beans.
Be sure to save the liquid from the can of beans when you drain them. This liquid, a.k.a. aquafaba, helps to provide the smooth, creamy, “whipped” texture.
If for some reason you forget to save the aquafaba, or are using leftover cooked beans instead, a few tablespoons of water to thin will do in a pinch.
Vegan Potato Salad w/ White Bean Mustard Mayo
I hope you love this Vegan Potato Salad as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Happy 4th of July! Enjoy!
- 2 lbs small red potatoes (chopped into bite size pieces)
- 2 tbsp olive oil
- 1/2 cup chopped dill pickles
- 1/2 cup chopped celery
- 1 red bell pepper (diced)
- 2-3 tbsp chopped fresh dill
- salt and pepper (to taste)
Preheat the oven to 400 degrees F.
Toss the chopped potatoes with 2 tbsp olive oil. Sprinkle with salt and pepper.
Spread the potatoes onto a baking sheet in an even layer. You may need to use two baking sheets to fit all the potatoes in a single layer. Do not crowd the pans.
Roast for 15 minutes. Shake the pan(s) to flip the potatoes around. Bake for another 10 minutes until the edges are brown and crispy. Let cool.
While the potatoes are roasting, make the white bean mayo. Don't forget to SAVE the liquid from the can of white beans as it is an ingredient in the mayo!
- Place all ingredients into a food processor and purée until smooth. Taste and adjust seasonings, if necessary.
Combine the cooled potatoes, pickles, celery, bell pepper, and fresh dill in a large bowl. Pour the dressing over the vegetables - you may not need it all - I used about 3/4 cup. Mix well to coat all the veggies.
Sprinkle with salt and pepper and mix well again.
Taste and adjust seasonings if necessary.
Eat immediately or chill until ready to serve.
*If you forget to save the aquafaba, or are using leftover cooked white beans, a few tablespoons of water will to thin will do in a pinch.