Oil Free Creamy Potato Salad

I love potato salad. My mom made it all the time during the summer months, as a dinner side or a potluck or party dish to pass. It was creamy, loaded with mayo and mustard, and hard boiled eggs. It was one of my favorites. We used to make a vegan version of creamy potato salad using vegan mayo, but now we use our Cashew Garlic Aioli and it is the perfect oil free creamy potato salad.

Oil Free Recipes

We’ve talked before about why oil free recipes are part of our lifestyle, and while we aren’t 100% oil free, we try to make more and more of home cooked meals without oil. We are actually starting to prefer the oil free versions of these meals over the ones that are laden with oil.

Some of our favorite oil free, whole food plant based recipes are:

Oil Free Creamy Potato Salad

Prefer to watch the video?

We use red potatoes, but you could use gold or all purpose potatoes as well. In the past we’ve also added about a half a block of firm tofu cut into small cubes, to mimic the white part of the hard boiled egg. We did not add them this time, but it does add a little texture to the salad if that interests you.


Oil Free Creamy Potato Salad

Creamy and delicious, this oil free potato salad won't dissapoint. Pair it with a carrot dog, veggie burger, or a pulled jackfruit and you have the perfect picnic meal, (or eat it as your main dish – I won't judge).

Course: Salad, Side Dish
Ingredients
  • 2-3 pounds Red, Gold, White Potatoes, cut into bite sized pieces
  • red wine vinegar drizzle
  • 1 tablespoon dried parsley
  • 1 batch (3/4 cup) Cashew Garlic Aioli recipe below
  • 2 tablespoons yellow mustard
  • 3 tablespoon finely diced red onion
  • 1/2 cup sliced green olives with pimentos
  • 1 teaspoon olive brine
  • salt and pepper to taste
Instructions
  1. Boil Potatoes ( place potatoes in pan and cover with water, bring to boil and simmer for 15 minutes or until knife tender)

  2. Drain potatoes and while potates are still warm drizzle with red wine vinegar – providing a light coating and sprinkle with parsley. Let cool

  3. Once cooled add aioli, mustard, onions, & olives and fold together

  4. Serve or store in refrigerator until serving.


Cashew Garlic Aioli

The best whole food plant based homemade vegan mayo recipe.  

Keyword: whole food plant based mayo
Ingredients
  • 1/2 cup cashews, raw *soak if you don’t have high-efficiency blender
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons dijon mustard
  • water 1/3-1/2 cup based on desired consistency
  • pinch salt
  • 1/4 teaspoon pepper
Instructions
  1. Put all ingredients in the blender and blend for about 1 minute until aioli has reached a nice creamy consistency.  

Eat More Plants

When you make any of our recipes be sure to #veginspiredfoodie on Instagram and Facebook. We love to see your versions and we always hope to inspire you to Eat More Plants.

XO,

Kathy

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