My mother in law used to make the most fabulous potato salad, the kind that is so rich and creamy it just melts in your mouth. But alas, it was far from plant-based with its mayo and eggs. So this is the substitute, not as creamy but certainly as tasty. We test made this over the Labor Day holiday weekend, when all my kid’s were home. They are always good taste testers. They agreed it passed and could be added in to those family gatherings where we used to enjoy grandmas potato salad. It’s fairly quick and easy to pull together and best yet, it can sit outside at the family picnic without any worries about whats going on with the mayo sitting in the sunshine. We chose to leave the skin on the potatoes but you can certainly peel them if you want. Potato skins are actually quite healthy. One whole baked potato amazingly has more potassium than a banana. Spuds are also rich in iron, magnesium, and fiber, and fiber my friends is only found in plant food, and is a must have for our bodies to run efficiently. Enjoy!
Plant Based Potato Salad
A flavorful salad, rich with herbs and packed with nutrients
- 4 lbs medium red potatoes, cubed
- 1/2 cup apple sauce
- 1/4 cup white wine vinegar
- 1 Tbsp. whole grain mustard
- 1 tsp maple syrup
- 1 tsp sea salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 cups diced celery
- 1/2 cup chopped parsley
- 1/2 cup minced scallions
- 1/4 c. finely chopped sun-dried tomatoes
- 2 Tbsp chopped dill
- Put potatoes in a saucepan full of water. Bring to a boil and cook 5-8 minutes, until just tender. Drain and set aside.
- Whisk apple sauce, vinegar, mustard, maple syrup, salt and pepper in a large bowl. Add the hot potatoes and toss to coat.
- Add celery, parsley, scallions, sun-dried tomatoes and chopped dill. Stir.
- Serve immediately while still warm or refrigerate to serve chilled.