Outdoor Entertaining

A Potato Salad True to Its Roots—But Green!

May 19, 2016

It’s easy to give lip service to the “simple is best” maxim when it comes to cooking. Once a recipe is underway, though, it can be tough to resist the siren call of complex seasonings, multiple garnishes, or little culinary flourishes that don’t ultimately do much to improve the recipe—even if they make us feel artful and fancy.

This recipe is a perfect example of culinary restraint paying off. As I was mulling over ideas for a vegan potato salad, I was tempted to make a cashew mayonnaise, or to work in some exciting spice blends (potato salad with dukkah, anyone?). But in the end, I settled on a recipe that’s as simple as can be, and no less delicious for it.

Instead of creating a dairy-free mayonnaise substitute, I used avocados for creaminess. (As I was folding them in with the potatoes, I couldn’t help but be reminded of Roberto Santibañez’ genius guacamole.) And instead of fussing around with spices and unusual herb blends (tasty and interesting though those may have been), I stuck to the classic seasonings: mustard, lemon, green onion, and dill.

Shop the Story

The resulting salad has it all: a luxurious sauce, tender bite from the new potatoes, a hint of acid from the lemon, and the freshness of spring herbs. It’s an easy way to make your next potato salad contribution to summery gatherings dairy-free. And, as a promising sidenote, it has me giddy over the possibilities of using up leftover guacamole in potato salad. Stay tuned.

How do you switch up your potato salad game? Tell us what spices or herbs or sauces or what-have-you you add in the comments.

Order now

The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

Order now

See what other Food52 readers are saying.

Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

1 Comment

Beth May 22, 2016
Every recipe for potato salad I've ever made, they call for mayonnaise usually, is dairy-free. (Mayonnaise being comprised of eggs, oil, vinegar or lemon, and spices.) unless the recipe calls for sour cream or Greek yogurt, potato salad is dairy-free. The terms dairy-free and vegan, however, are not synonymous. The eggs of mayonnaise are not 'dairy', but they are 'animal', which is what vegan diets eliminate.