Mom’s Potato Salad
Tender mini potatoes, crisp veggies, crunchy pickles, and fresh dill, all tossed in a creamy vegan mayo dressing with a hint of lemon. Mom’s potato salad is perfect for any summer picnic, pool party or gathering. With its’ super creamy texture, rainbow assortment of vegetables, and zesty flavour this potato salad is sure to be a hit with vegans and non-vegans alike!
Protein Packed Vegan Recipes
GREEN PEA PESTO ORZO SALAD (100G PROTEIN)
VEGAN CAESAR PASTA SALAD (HIGH PROTEIN)
VEGAN BBQ CHICKEN SALAD
Why You’ll Love This Potato Salad Recipe
Healthy and Wholesome: Mini potatoes are a must-have in your daily diet because they are high in potassium, loaded with healthy carbs, fiber-rich, and completely free from fat and gluten. This mom’s potato salad recipe is the most delicious way to do that, while the super wholesome addition of peas and carrots makes each bowl a double dose of nutrition.
Super Creamy Yet Dairy-Free: If you think you need traditional dairy to achieve potato salad’s luscious, creamy texture, this easy vegan version will prove you wrong. The secret lies in vegan mayonnaise, which mimics the creamy consistency of classic mayo without dairy. It’s so convincing that even the most ardent dairy lovers won’t be able to tell the difference.
Perfect for Make-Ahead and Meal Prep: Mom’s potato salad lasts up to 5 days in an airtight container in the refrigerator, making it perfect for making ahead of time. You can also prepare a big batch a day or two ahead for your summer picnics, potlucks, or gatherings to have one less dish to worry about on the big day.
Highly Customizable: You can be creative in making this potato salad with whatever ingredients you have on hand or the ones you like.
Portable: Since it’s dairy-free, this potato salad doesn’t need to be kept in the fridge until you’re ready to eat it. This makes it an excellent option for packing your kids’ lunches or summer trips. It’s a safe, healthy, and delicious choice for meals on the go, ensuring you can enjoy nutritious food wherever you are.
How to make Mom’s Potato Salad
Boil the Potatoes
Boil your mini potatoes in salted water for 10-15 minutes until they are fork-tender. Don’t overcook them; you don’t want them to be mushy.
Prepare the Ingredients
While the potatoes cook, slice up the rest of your ingredients and add them to a large bowl. Strain your can of peas and carrots, and without rinsing, add them to your bowl.
Cool and Slice the Potatoes
Once your potatoes are fork-tender, strain out the water. Let them cool so you don’t burn your hands, and slice them into bite-sized pieces.
Combine and Season
Add your sliced potatoes to your bowl and your mayo, lemon juice, salt, and pepper. Toss, season to taste, and enjoy!
Recipe Tips
Opt for Mini Potatoes: Mini potatoes are best for making mom’s potato salad because they have thin skins, mild sweetness, and a creamy texture. Also, they hold their shape well while cooking.
Chill Before Serving: You can serve Mom’s potato salad at room temperature, but for the best flavour, let it chill in the refrigerator for at least an hour before serving. This allows the flavours to meld together beautifully.
Try Other Variations: Don’t have red onions? Use scallions or shallots. Want more veggies? Toss in some chopped celery or bell peppers. Prefer spice? Add some diced jalapeños or a sprinkle of paprika.
Vegan Mayo Substitute: If you don’t have vegan mayo, you can use this salty, tangy, vegan, and dairy-free tahini dressing to make mom’s potato salad.
More Vegan Recipes You’ll Love
EDAMAME SALAD WITH ALMOND BUTTER DRESSING
HIGH PROTEIN JENNIFER ANISTON SALAD
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Mom’s Potato Salad
Ingredients
- 2 lb. mini potatoes
- 1 19 oz can peas and diced carrots
- ¼ cup diced red onions
- 4 diced pickles
- Large handful of fresh dill
- ⅓ – ½ cup vegan mayo to taste
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil your mini potatoes in salted water for 10-15 minutes until they are fork-tender.
- Make sure not to overcook your potatoes. You don’t want them to be mushy.
- While the potatoes cook, slice up the rest of your ingredients and add them to a large bowl.
- Strain the can of peas and carrots; add them to your bowl without rinsing.
- Once your potatoes are fork-tender, strain out the water.
- Let them cool so you don’t burn your hands, and slice them into bite-sized pieces.
- Add your sliced potatoes and mayo, lemon, salt, and pepper to your bowl.
- Toss, season to taste, and enjoy!