3 Vegan Potato Salad Recipes to Spice Up Your Next Cookout
Or maybe I should say “herb up?” Potato salad is a cookout staple, but you don’t have to douse russets with gloppy mayo to make one. These potato salad recipes go beyond the mayonnaise jar and straight to delicious town.
Potatoes are a staple food at my house. My 15-month-old son would basically live on sweet potatoes if I let him, and my husband asks me to make mashed potatoes for him at least twice a week. We’re a potato-loving family, so when it comes to potato salad recipes, I like to experiment!
The basic white potato-mayo combination seems ubiquitous at summer cookouts, but you can buck that trend with these yummy potato salad recipes instead.
3 Potato Salad Recipes to Spice Up Your Next Cookout
1. Dill Pesto Potato Salad
Creamy pesto replaces the mayo in this delicious potato salad. And not just any pesto! Step away from the basil and grab a bunch of fresh dill instead. This potato salad was the first cooking that I did after having my baby. It’s so easy, that even a sleep-deprived new mom can do it!
- 3 cups diced, cooked potato – use whatever sort is your favorite or what’s in the pantry
- 1 cup shredded carrot – pro tip: you can save yourself some time and buy a bag of shredded carrots instead of shredding it yourself!
- 1 celery stalk, minced
- handful of fresh dill
- 1/4 cup raw cashews
- 1/4 cup sliced almonds
- 1/3 cup olive oil
- 2 cloves garlic
- juice of 1 lemon
- 1/4 cup nutritional yeast
- salt and pepper, to taste
1. Toss together the veggies and set aside.
2. To make the pesto: In your blender or food processor, combine the olive oil, garlic, lemon juice, and nutritional yeast, and blend until smooth.
3. Toss the pesto with the veggies, season with your salt and pepper, and chill the salad until you’re ready to serve!
2. Sweet and Sour Potato Salad
Who says you have to use white potatoes in your potato salad? This sweet and sour potato salad recipe stars nutritious sweet potatoes instead. This is adapted from an old favorite of mine.
- 4 cups diced sweet potatoes (1″ cubes work well)
- 1/4 cups spicy mustard
- 1/4 cup olive oil
- 1/4 cup pickle juice (Trust me!)
- 6 tablespoons minced red onion
- 1/2 cup minced celery
- sea salt, to taste
1. In a large pot, boil the sweet potatoes until they’re tender, about 10-15 minutes.
2. Drain the sweet potatoes well, and when they’re cool enough to handle, toss them with the rest of the ingredients. Chill really well before serving.
3. Fennel and Walnut Pesto Potato Salad
What can I say? Pesto makes a great mayo replacement and adds a depth of flavor to jazz up a plain ol’ potato salad recipe. This is adapted from another family favorite that we make at home.
- 1/2 cup fennel leaves, chopped
- 1/4 cup walnuts, ground in the food processor
- 1/2 cup olive oil
- 1/4 cup nutritional yeast
- 1 clove garlic, minced
- salt and black pepper, to taste
- 3 potatoes, cooked however you like, cut into 1″ cubes
1. In a large bowl, combine everything except for the potatoes, mixing really well.
2. Fold in the potatoes carefully, tossing them to coat evenly with the sauce.
3. Chill for at least 15 minutes before serving.
Creative Commons potatoes photo by Tommy Hemmert Olesen; all other photos by Becky Striepe